Pumpkin Cream Tiramisu
A delightful twist on the classic Italian dessert, combining rich pumpkin flavors with creamy mascarpone and spices, perfect for fall celebrations.
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!
Notes
Serve chilled. Store tightly covered in the refrigerator for up to 3 days. Flavors improve after a night in the fridge.