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Pumpkin Tiramisu Recipe

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4.1 from 20 reviews

This Pumpkin Tiramisu recipe offers a delicious twist on the classic Italian dessert by incorporating seasonal pumpkin puree and warm spices. Layers of coffee-soaked ladyfingers are combined with a smooth and airy pumpkin mascarpone cream, finished with a dusting of cocoa powder and semisweet chocolate for added richness. Perfect for fall gatherings or as a festive dessert, this tiramisu requires refrigeration to develop its flavors and achieve the ideal creamy texture.

Ingredients

Pumpkin Mixture

  • 1 ½ Cups pumpkin puree
  • 1 Teaspoon pumpkin pie spice
  • 4 Tablespoons white sugar (divided)
  • 3 Tablespoons water

Cream Mixture

  • 1 ¾ Cups heavy cream
  • 7 egg yolks
  • 21 Ounces mascarpone cheese

Other Ingredients

  • 1 Cup brewed coffee
  • 1 Tablespoon brown sugar
  • 2 Packages ladyfingers (24 to 30 total)
  • Unsweetened cocoa powder, for dusting
  • Semisweet chocolate, grated or chopped, for garnish

Instructions

  1. Prepare Pumpkin Mixture: In a small bowl, combine the pumpkin puree, pumpkin pie spice, and 2 tablespoons of white sugar. Mix thoroughly until the spices are evenly incorporated.
  2. Whip Cream: In a separate bowl, whip the heavy cream on medium speed until soft peaks form, about 4 minutes. Set aside.
  3. Warm Egg Yolk Mixture: In a third bowl, whisk together the egg yolks, 3 tablespoons of water, and remaining 2 tablespoons of white sugar. Microwave this mixture for 30 seconds to gently warm it.
  4. Beat Egg Yolk Mixture: Transfer the warmed yolk mixture to a stand mixer bowl, and beat on high speed for about 6 minutes until the mixture doubles in size and turns into a light, white, soft cream.
  5. Combine Creams: Gently fold the pumpkin mixture, whipped cream, beaten egg yolk cream, and mascarpone cheese together using a spatula with careful, enveloping motions to maintain airiness. Avoid overmixing.
  6. Prepare Coffee Soak: Mix the brewed coffee with 1 tablespoon of brown sugar until dissolved. Quickly dip each ladyfinger into the coffee mixture, ensuring they are soaked but not soggy.
  7. Assemble Tiramisu: Arrange a layer of soaked ladyfingers evenly in a 13×9-inch dish. Pour half of the cream mixture over the ladyfingers and spread gently.
  8. Add Second Layer: Add another layer of dipped ladyfingers on top of the cream, followed by the remaining cream mixture, spreading evenly.
  9. Finish and Garnish: Sprinkle the top generously with unsweetened cocoa powder and garnish with grated or chopped semisweet chocolate.
  10. Chill: Refrigerate the tiramisu overnight (at least 8 hours) to allow the flavors to meld and the dessert to set properly before serving.

Notes

  • Use fresh pumpkin puree or canned, ensuring it is pure pumpkin and not pumpkin pie filling.
  • Microwaving the egg yolk mixture is a quick way to warm them but be careful not to overcook or scramble the yolks.
  • When dipping ladyfingers, avoid soaking for too long as they can become soggy and affect texture.
  • Refrigerating overnight enhances the flavor and texture, so plan accordingly.
  • This dessert can be kept refrigerated for up to 3 days.
  • For a non-alcoholic version, simply omit any additional liqueurs if added in other variations.

Find it online: https://justsosavory.com/pumpkin-tiramisu-recipe/