Pumpkin Cream Tiramisu is a delightful twist on the classic Italian dessert. It combines the rich flavors of pumpkin with the creamy goodness of mascarpone cheese and a hint of spice. This dessert is perfect for fall, bringing together the warmth of pumpkin and spices in a light and luscious treat.
Why Make This Recipe
Making Pumpkin Cream Tiramisu is a great choice for many reasons. First, it’s a unique take on a beloved dessert, allowing you to wow your friends and family with something different yet familiar. The combination of pumpkin and traditional tiramisu flavors creates a comforting and festive dessert, ideal for gatherings or holiday celebrations. Plus, it’s relatively easy to prepare and can be made ahead of time, saving you stress before a big event.
How to Make Pumpkin Cream Tiramisu
Ingredients:
- 1 cup pumpkin puree
- 1/3 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 8 ounces mascarpone cheese, softened
- 1 cup heavy cream, whipped to stiff peaks
- 20–24 ladyfingers (savoiardi biscuits)
- 1 cup strong brewed coffee, cooled
- 2 tablespoons maple syrup or sugar (optional)
- Unsweetened cocoa powder or cinnamon, for dusting
- White chocolate shavings (optional)
Directions:
- In a medium bowl, mix the pumpkin puree, granulated sugar, ground cinnamon, ground nutmeg, and ground ginger until smooth.
- Fold in the softened mascarpone cheese until well combined.
- Gently fold the whipped cream into the pumpkin mixture until light and fluffy. Refrigerate until ready to use.
- Combine the brewed coffee with maple syrup or sugar (if using) in a shallow dish. Quickly dip each ladyfinger into the coffee mixture, ensuring they are soaked but not soggy.
- Arrange a single layer of coffee-dipped ladyfingers in the bottom of a 9×9-inch dish or trifle bowl.
- Spread half of the pumpkin mascarpone cream over the ladyfingers.
- Repeat with another layer of coffee-dipped ladyfingers, followed by the remaining pumpkin cream.
- Cover and refrigerate for at least 4–6 hours, or overnight for the best flavor and texture.
- Before serving, dust the top with unsweetened cocoa powder or cinnamon and add white chocolate shavings if desired.
- Slice or spoon into servings and enjoy!
How to Serve Pumpkin Cream Tiramisu
Serve Pumpkin Cream Tiramisu chilled. You can cut it into squares or spoon it out into bowls. For a delightful presentation, add a sprinkle of cocoa powder, cinnamon, or white chocolate shavings on top. This will not only look beautiful but enhance the flavor as well.
How to Store Pumpkin Cream Tiramisu
To store Pumpkin Cream Tiramisu, cover it tightly with plastic wrap or a lid and keep it in the refrigerator. It stays fresh for up to 3 days. However, the flavors improve after a night in the fridge, making it even tastier the following day.
Tips to Make Pumpkin Cream Tiramisu
- For a creamier texture, ensure your mascarpone cheese is at room temperature before mixing.
- Be careful not to soak the ladyfingers for too long; a quick dip is best to maintain their shape.
- If you want a sweeter dessert, feel free to adjust the sugar in the pumpkin cream to your liking.
Variation
If you want to add a nutty flavor, try mixing in some chopped pecans or walnuts into the pumpkin cream. Another variation is to use flavored coffee for an extra layer of taste.
FAQs
Can I make this dessert ahead of time?
Yes, Pumpkin Cream Tiramisu can be made a day in advance. In fact, letting it sit overnight improves the flavors.What can I use instead of mascarpone cheese?
You can substitute mascarpone with a mixture of cream cheese and heavy cream if needed. However, it will slightly change the flavor and texture.Is there a dairy-free option for this recipe?
Yes! You can use dairy-free cream cheese and coconut cream to create a dairy-free version of this dessert.
Pumpkin Cream Tiramisu
Ingredients
Pumpkin Cream Mixture
- 1 cup pumpkin puree
- 1/3 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 8 ounces mascarpone cheese, softened Ensure at room temperature for easier mixing.
- 1 cup heavy cream, whipped to stiff peaks
Assembly Ingredients
- 20–24 pieces ladyfingers (savoiardi biscuits)
- 1 cup strong brewed coffee, cooled
- 2 tablespoons maple syrup or sugar (optional) Enhances sweetness if desired.
- to taste unsweetened cocoa powder or cinnamon, for dusting
- to taste white chocolate shavings (optional) For garnish.
Instructions
Preparation of Pumpkin Cream
- In a medium bowl, mix the pumpkin puree, granulated sugar, ground cinnamon, ground nutmeg, and ground ginger until smooth.
- Fold in the softened mascarpone cheese until well combined.
- Gently fold the whipped cream into the pumpkin mixture until light and fluffy. Refrigerate until ready to use.
Assembling the Tiramisu
- Combine the brewed coffee with maple syrup or sugar (if using) in a shallow dish. Quickly dip each ladyfinger into the coffee mixture, ensuring they are soaked but not soggy.
- Arrange a single layer of coffee-dipped ladyfingers in the bottom of a 9×9-inch dish or trifle bowl.
- Spread half of the pumpkin mascarpone cream over the ladyfingers.
- Repeat with another layer of coffee-dipped ladyfingers, followed by the remaining pumpkin cream.
- Cover and refrigerate for at least 4–6 hours, or overnight for the best flavor and texture.
Serving
- Before serving, dust the top with unsweetened cocoa powder or cinnamon and add white chocolate shavings if desired.
- Slice or spoon into servings and enjoy!