This sophisticated Pumpkin Tiramisu is a velvety, spiced variation of the classic Italian dessert that beautifully captures the essence of fall. Featuring layers of crisp ladyfingers soaked in robust espresso and a luscious, cloud-like pumpkin-mascarpone cream, it strikes a perfect balance between deep, earthy pumpkin flavors and aromatic spices. This elegant, make-ahead centerpiece is perfect for holiday dinners and autumn gatherings, offering a consistent and decadent experience that is sure to delight all your guests.
1 cup canned 100% pure pumpkin puree
1 cup mascarpone cheese, chilled
1 cup heavy cream, cold
1/2 cup powdered sugar, sifted
1 tsp pumpkin pie spice
24 Italian Savoiardi ladyfingers
1 cup freshly brewed, cooled espresso or strong coffee
1 tsp pure vanilla extract
2 tbsp Dutch-processed cocoa powder
Whisk the chilled heavy cream in a large bowl until soft peaks form.
Beat the mascarpone, pumpkin puree, powdered sugar, vanilla, and pumpkin spice in a separate medium bowl until smooth.
Fold the whipped cream into the pumpkin-mascarpone mixture using a rubber spatula until fully combined.
Quickly dip each ladyfinger into the cooled coffee for one second to moisten without soaking.
Arrange a single layer of moistened ladyfingers in the bottom of an 8×8 inch square dish.
Spread half of the pumpkin-mascarpone cream mixture evenly over the ladyfingers.
Repeat the process with a second layer of ladyfingers and the remaining cream.
Cover and refrigerate for at least 4 hours, or overnight, to allow flavors to meld.
Dust the top generously with cocoa powder just before serving.
Ensure ladyfingers are dipped quickly to maintain structural integrity. Chilling for at least 4 hours is essential for the mousse to set. This dessert can be stored in the refrigerator for up to 3 days. Always use Dutch-processed cocoa powder for a smoother, less bitter finish.
Find it online: https://flavoornote.com/pumpkin-tiramisu/