How can I make the creamiest pumpkin tiramisu?

To achieve the creamiest pumpkin tiramisu, ensure your mascarpone cheese is at room temperature before mixing. This allows it to blend smoothly with the other ingredients. Whip the cream until stiff peaks form, which provides a light and airy texture. Gently fold in the whipped cream to maintain its fluffiness. Incorporating the pumpkin puree carefully helps in keeping the mixture smooth and creamy.

What makes the pumpkin creamy in this dessert?

The creaminess comes from the combination of mascarpone cheese and whipped cream. Both add a rich, luxurious texture to the dessert. The pumpkin puree, when mixed with these ingredients, takes on a velvety consistency. The key is to blend the pumpkin until fully integrated with the mascarpone before folding in the whipped cream gently.

What exactly is creamy tiramisu?

Creamy tiramisu is a dessert that's rich and luscious, featuring layers of coffee-soaked ladyfingers and a smooth mascarpone mixture. In this version, the twist is the addition of pumpkin, which enhances the depth of flavor and makes it perfect for fall. The creaminess is achieved by using quality mascarpone and perfectly whipped cream, giving it a melt-in-the-mouth quality.

Which type of cream is best for pumpkin tiramisu?

For the creamiest texture, use heavy whipping cream. It has the right fat content to whip into stiff peaks, which is essential for the lightness of the tiramisu. Avoid using half-and-half or light cream, as they won't whip properly and could result in a runny texture. Always chill the cream before whipping to ensure optimal results.

Creamy Pumpkin Tiramisu Recipe for Fall Delight

Description

Pumpkin is incorporated three ways in this creamy pumpkin tiramisu. It’s the perfect alternative to pumpkin pie and can be assembled in advance!

Ingredients

Scale

2 cups whipping cream

1/2 cup granulated sugar

8 ounces mascarpone cheese, at room temperature

15 ounces pure pumpkin puree

1 teaspoon pumpkin pie spice

1 cup brewed coffee

1/2 cup pumpkin liqueur

2 (7-ounce) packages ladyfingers

6 ginger snap cookies

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Instructions

1. Lightly oil a 9-inch springform pan. Cut 4-5 strips of parchment paper into strips about 12″ x 2″ and lay them crisscross along the bottom of the pan.

2. In a stand mixer, beat the whipping cream and sugar together until stiff peaks form. Set aside.

3. Beat the mascarpone until smooth. Add pumpkin and pumpkin pie spice; mix well. Fold in two-thirds of the whipped cream mixture.

4. Mix coffee and pumpkin liqueur in a bowl.

5. Cut ladyfingers in half, dip each side in the coffee mixture, and line the sides and bottom of the pan.

6. Spoon half of the pumpkin filling over ladyfingers, add another layer of dipped ladyfingers, then top with the rest of the pumpkin mixture.

7. Spread the remaining whipped cream on top and sprinkle with crumbled ginger snaps. Cover and chill for 8 to 24 hours.

8. To unmold, unlock the clasp and use parchment strips to move the tiramisu to a serving platter. Remove parchment strips, slice, and serve.

Notes

Pumpkin spice tiramisu can be made up to 24 hours ahead and is best eaten within a day or two of assembly.

It will last up to 3 days in the fridge.

Prep Time: 20
Cook Time: 480
Category: Dessert
Method: No-Bake
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 340 kcal
Sugar: 20 g
Sodium: 100 mg
Fat: 18 g
Saturated Fat: 11 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 40 g
Fiber: 2 g
Protein: 5 g
Cholesterol: 50 mg