Ingredients
Scale
- 1 (15 ounce) can pumpkin puree
- 1 (8 ounce) container mascarpone cheese
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 1 teaspoon pumpkin pie spice
- 1 package (3 ounce) ladyfingers
- 1 cup strong brewed coffee, cooled
- 2 tablespoons cocoa powder, for dusting
Instructions
- Step 1: In a large bowl, beat together the mascarpone cheese, pumpkin puree, granulated sugar, and pumpkin pie spice until smooth and well combined.
- Step 2: In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the pumpkin-mascarpone mixture.
- Step 3: Lightly dip each ladyfinger into the cooled coffee, being careful not to soak them completely.
- Step 4: In a serving dish or individual glasses, create a layer of coffee-soaked ladyfingers. Spread a layer of the pumpkin cream mixture over the ladyfingers.
- Step 5: Repeat the layers, ending with a layer of the pumpkin cream mixture.
- Step 6: Cover and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld. Before serving, dust the top with cocoa powder.
Notes
- For optimal flavor, allow the tiramisu to chill overnight in the refrigerator before serving.
- Store leftover tiramisu covered in the refrigerator for up to 3 days, but note the ladyfingers may soften further.
- Garnish each serving with a sprinkle of chopped pecans or candied ginger for added fall flair.
- When dipping the ladyfingers, a quick dunk is all you need; soggy ladyfingers lead to a less enjoyable texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American