Indulge in Creamy Pumpkin Tiramisu: A Fall Dessert Twist
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
- 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
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.