If you love pumpkin pie and coffee, this dessert is for you.
If you love pumpkin spice lattes, this dessert is for you.
If you like your food caffeinated, this dessert is for you.
If you’d rather make one big dessert instead of a bunch of pies, this dessert is for you.
If your oven is being used for too many other things, this dessert is for you.
I’ll just say it again: this dessert is definitely for you!
I’m talking about Pumpkin Tiramisu: layers of crisp ladyfinger cookies soaked in strong espresso and topped with pumpkin-mascarpone cheese custard. The pumpkin pie spices – cinnamon, ginger, nutmeg and allspice – infuse each layer with mello warmth.
Autumn is in full swing now and I’m thinking about Thanksgiving. I love making pumpkin recipes all season long like Pumpkin Coffee Cake and Curry Pumpkin Dip, but there are certain treats that get upgraded to holiday status.
You know the ones I’m talking about? They’re extra special and sure to impress your guests, but not overly complicated and time consuming since there are a hundred other things to do! Well, this Pumpkin Tiramisu falls under that category.
Keep in mind, however, that this dessert has several steps to put together. They are easy, but it’s best to have all the components organized beforehand. The tiramisu also needs to chill in order to set so keep that in mind. But that means it’s something you can cross off your list early and it tastes even better the next day, which is a bonus!
Some tips to ensure your tiramisu comes out beautiful:
· For the perfect custard layer, stir the ingredients until just combined or the mascarpone will begin to turn grainy (but still taste just as good).
· When dipping the ladyfingers in espresso, work quickly so they do not turn soggy. I usually give them a 1-2 second dip before flipping for another second.
· For best results, chill this dessert overnight. The custard will have a chance to completely set and the flavors will have time to blend and bloom.