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.
- 16 ounces mascarpone cheese
- 6 egg yolks
- 1 cup granulated sugar
- 1 can pumpkin puree, (15 ounces)
- 1 teaspoon pumpkin pie spice
- 1 1/2 cups heavy cream
- 1/3 cup powdered sugar
- 1 1/2 cups espresso coffee, or strong coffee, chilled
- 34 ladyfinger cookies, (savoiardi)
- Place the mascarpone in a large bowl and stir to loosen. Set aside.
- In a double broiler or heatproof bowl set over a small pot of simmering water, whisk the egg yolks and sugar together. Continue whisking until mixture begins to bubble and thicken, about 5 minutes or 170°F. Remove from heat and continue to whisk for 2 minutes to cool down.
- Pour yolk mixture into bowl with mascarpone and stir, just until combined. Gently fold in the pumpkin and pumpkin spice.
- In a separate bowl, whip the cream and powdered sugar until stiff peaks form. Fold into the mascarpone pumpkin mixture.
- Place the coffee into a shallow bowl and dip the lady fingers in, turning to coat. Line the espresso dipped ladyfingers in a single layer in a 13x9 pan. Top with half the pumpkin mixture. Repeat another layer of espresso-dipped ladyfingers and top with the rest of the pumpkin mixture. Cover and refrigerate for at least 4 hours, preferably overnight. Dust with pumpkin spice before serving.
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