Pumpkin Tiramisu
I love taking a classic and giving it a seasonal twist, and this pumpkin tiramisu does exactly that. Layers of espresso-soaked ladyfingers and spiced pumpkin mascarpone come together in a dessert that feels comforting, festive, and perfect for holiday gatherings.
Ingredients
Coffee Soak
- ½ cup hot water
- 1½ tablespoons brown sugar
- 2 teaspoons pumpkin pie spice
- 1 teaspoon bourbon optional
- 1 cup espresso
Pumpkin Cream
- 3 large eggs separated
- ½ cup brown sugar
- 1 teaspoon vanilla bean paste can sub with vanilla extract
- 2 teaspoons pumpkin pie spice
- ½ teaspoon ground cinnamon
- 1 cup pumpkin purée
- 16 ounces mascarpone cheese softened
- ¼ cup heavy cream
For Assembly
- About 40–42 ladyfingers
Instructions
Make the Coffee Soak
- In a shallow bowl, add ½ cup hot water, then whisk in 1½ tablespoons brown sugar and 2 teaspoons pumpkin spice until fully dissolved.
- Stir in 1 cup espresso and 1 teaspoon bourbon (if using). Set aside to cool slightly.
Make the Pumpkin Cream
- Fill a medium saucepan with a few inches of water and bring to a gentle simmer.
- In a bowl, whisk 3 egg yolks, reserving the 3 egg whites in a separate bowl.
- Whisk into the 3 egg yolks: ½ cup brown sugar, 1 teaspoon vanilla bean paste, 2 teaspoons pumpkin pie spice, and ½ teaspoon cinnamon until smooth.
- Set the bowl over gently simmering water (double-boiler style) and whisk continuously for 5-7 minutes, until the mixture is slightly thickened and warm to the touch.
- Remove from heat and whisk in 1 cup pumpkin purée until fully combined.
- In a separate bowl, mix 16 ounces mascarpone cheese with ¼ cup heavy cream until smooth and creamy; a stand mixer or handheld mixer works best if the mascarpone is firm.
- Fold the pumpkin mixture into the mascarpone mixture until fully incorporated.
- Whisk the reserved 3 egg whites until soft peaks form, then gently fold them into the pumpkin cream to keep the mixture light and airy.
Assemble the Tiramisu
- Dip each ladyfinger briefly (1–2 seconds per side) into the coffee soak, being careful not to oversoak.
- Arrange a single layer of soaked ladyfingers in the bottom of your serving dish.
- Spread an even layer of pumpkin cream over the ladyfingers.
- Repeat with another layer of dipped ladyfingers, followed by another layer of pumpkin cream.
- Smooth the top, cover, and refrigerate for at least 4–6 hours, or preferably overnight.
To Serve
- Dust with cocoa powder or extra pumpkin spice before serving, if desired.
