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Pumpkin Tiramisu Recipe

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3.9 from 73 reviews

This Pumpkin Tiramisu is a delightful autumn twist on the classic Italian dessert, combining the rich flavors of pumpkin and warm spices with creamy mascarpone and coffee-soaked ladyfingers. Layers of pumpkin custard and mascarpone cream create a luscious, fluffy dessert perfect for festive occasions or cozy evenings.

Ingredients

Ladyfinger Layer

  • 14 oz lady fingers
  • 2 1/2 cups coffee (cooled)
  • 1/4 cup chocolate liqueur

Pumpkin Custard

  • 6 large egg yolks
  • 1/4 cup granulated sugar
  • 1/2 cup half and half (equal parts whole milk and heavy cream)
  • 1 cup pumpkin puree
  • 1/2-1 teaspoon ground cinnamon
  • 1/8 teaspoon powdered nutmeg

Mascarpone Filling

  • 1 pound mascarpone cheese (softened)
  • 2 teaspoons vanilla extract
  • 1/2 cup powdered sugar (for mascarpone)
  • 1 1/4 cups heavy cream
  • 2-4 tablespoons powdered sugar (for whipped cream)

Finishing

  • Cocoa powder for dusting

Instructions

  1. Make the Pumpkin Custard: Set up a double boiler by filling a saucepan with 1-2 inches of water and bringing it to a boil. Place a heatproof bowl over the saucepan without touching the water. Whisk together the egg yolks and granulated sugar in the bowl, then place it over the simmering water. Continue whisking until the sugar dissolves completely.
  2. Thicken the Custard: Gradually add the half and half to the egg mixture while whisking constantly. Continue whisking over the heat for 7-10 minutes until the mixture thickens and becomes fluffy. Remove from heat.
  3. Flavor the Custard: Stir in the pumpkin puree, ground cinnamon, and powdered nutmeg into the thickened custard. Allow the custard to cool completely before proceeding.
  4. Prepare the Mascarpone Filling: In a separate bowl, blend the softened mascarpone cheese with vanilla extract until smooth. In another bowl, whip the heavy cream with 1/2 cup powdered sugar until soft peaks form.
  5. Combine Custard and Mascarpone: Once the pumpkin custard has cooled, gently fold it into the mascarpone mixture. Then fold in the whipped cream until the filling is light, fluffy, and well combined.
  6. Assemble the Tiramisu: In a shallow dish, mix the cooled coffee and chocolate liqueur. Quickly dip each ladyfinger into this coffee mixture for about 1-2 seconds, being careful not to soak them too long. Arrange a single layer of dipped ladyfingers in a 9x13-inch baking dish.
  7. Layer the Filling: Spread half of the pumpkin mascarpone filling evenly over the ladyfinger layer. Repeat by dipping and arranging another layer of ladyfingers, followed by the remaining filling.
  8. Chill the Dessert: Cover the tiramisu with plastic wrap and refrigerate for 4-6 hours, or ideally overnight, to allow the flavors to meld and the dessert to set properly.
  9. Serve: Before serving, dust the top generously with unsweetened cocoa powder. Optionally, garnish with shaved chocolate, extra whipped cream, or a drizzle of caramel for added indulgence.

Notes

  • For best results, use freshly brewed coffee and allow it to cool completely before dipping the ladyfingers to prevent sogginess.
  • If chocolate liqueur is unavailable, substitute with coffee liqueur or omit it entirely for a non-alcoholic version.
  • Ensure the pumpkin custard has fully cooled before folding it into the mascarpone to maintain the cream's texture.
  • This dessert is best prepared a day in advance to enhance the flavor and texture.
  • Store leftovers covered in the refrigerator and consume within 3 days for optimal freshness.

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