Creamy Pumpkin Tiramisu (Print-Friendly Version)
Silky layers of pumpkin puree and mascarpone blend with espresso-soaked ladyfingers for a smooth, creamy finish.
# What You'll Need:
→ Pumpkin Mascarpone Filling
01 -
250 grams mascarpone cheese
02 -
120 grams pumpkin puree (unsweetened)
03 -
50 grams powdered sugar
04 -
5 milliliters vanilla extract
05 -
5 grams pumpkin pie spice
→ Whipped Cream
06 -
240 milliliters heavy cream
→ Layering
07 -
200 grams Italian-style ladyfingers (savoiardi)
08 -
180 milliliters espresso or strong brewed coffee, cooled
09 -
5 grams unsweetened cocoa powder (for dusting)
# How to Make It:
01 -
In a large bowl, beat the heavy cream until stiff peaks form, ensuring a stable and airy texture.
02 -
In a separate bowl, combine mascarpone, pumpkin puree, powdered sugar, vanilla extract, and pumpkin pie spice. Mix until smooth and fully incorporated.
03 -
Gently fold the whipped cream into the pumpkin mascarpone mixture with a spatula, maintaining the mousse-like fluffiness.
04 -
Briefly dip each ladyfinger in cooled espresso for 1-2 seconds per side; avoid oversaturation to prevent sogginess.
05 -
Arrange a layer of soaked ladyfingers in a 23x23 cm dish, spread half of the pumpkin mascarpone filling evenly over them. Repeat with another layer of soaked ladyfingers and remaining filling.
06 -
Refrigerate assembled layers for at least 6 hours or overnight to set flavors and texture. Prior to serving, dust the surface generously with cocoa powder.
# Additional Tips:
01 -
Use Italian-style ladyfingers (savoiardi) to maintain structure and prevent sogginess.
02 -
Pumpkin puree should be unsweetened and thick; strain if too watery.
03 -
For a caffeine-free option, substitute espresso with chai tea or hot cocoa.