This Pumpkin Tiramisu is a fun twist on the classic dessert! With creamy layers of mascarpone cheese, coffee, and a hint of pumpkin spice, it’s perfect for autumn gatherings.
It’s an easy no-bake treat that looks fancy but is simple to whip up. I love serving it in pretty glasses and watching everyone enjoy that cozy fall flavor! 🎃
Key Ingredients & Substitutions
Mascarpone Cheese: This creamy cheese is essential for that rich texture. If you’re in a pinch, try using cream cheese mixed with heavy cream, but it won’t be quite as smooth.
Pumpkin Puree: Canned pumpkin is super convenient. If you prefer, you can use fresh pumpkin, just make sure to cook and blend it until smooth. Also, make sure it’s pure pumpkin, not pumpkin pie filling!
Ladyfinger Cookies: Traditional savoiardi are the best for tiramisu. If you can’t find them, you can use sponge cake cut into strips or even graham crackers, though the texture will be a bit different.
Coffee Liqueur: This adds a nice depth of flavor. If you’re looking for a non-alcoholic option, skip it or replace it with extra coffee or vanilla extract.
How Do You Get Fluffy Cream in Tiramisu?
Getting that light and fluffy texture in your tiramisu is all about how you handle the whipped ingredients. Here’s the key:
- When whisking egg whites, make sure your bowl is clean and dry to achieve fluffy peaks.
- Fold the whipped cream and egg whites into the pumpkin mixture gently. Use a spatula and a folding motion to keep the air in.
- Be patient! The more you carefully combine, the fluffier your tiramisu will be.
Let the tiramisu chill in the fridge for at least 4 hours. This will help set the flavors and give it a lovely texture. Enjoy your pumpkin treat!
How to Make Pumpkin Tiramisu
Ingredients You’ll Need:
For the Tiramisu:
- 1 cup strong brewed coffee, cooled
- 2 tablespoons coffee liqueur (optional)
- 3 large eggs, separated
- 1/2 cup granulated sugar, divided
- 8 oz mascarpone cheese, softened
- 1 cup pumpkin puree (canned or fresh)
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1 cup heavy whipping cream
- About 24 ladyfinger cookies (savoiardi)
- Unsweetened cocoa powder, for dusting
How Much Time Will You Need?
This delicious Pumpkin Tiramisu takes about 25 minutes to prepare, plus 4 hours (or overnight) to chill in the refrigerator. Just let it set, and you’ll have a fantastic dessert ready to impress in no time!
Step-by-Step Instructions:
1. Prepare the Coffee Mixture:
In a shallow dish, mix the cooled brewed coffee with the coffee liqueur, if you’re using it. This will give your tiramisu a nice coffee flavor. Set the mixture aside for now.
2. Whisk the Egg Yolks:
In a heatproof bowl placed over simmering water (this is called a double boiler), whisk the egg yolks with 1/4 cup of sugar. Keep whisking until the mixture is warm and has thickened up, which should take about 5 minutes. Once done, remove it from heat and let it cool down a bit.
3. Mix in the Pumpkin:
Fold the softened mascarpone cheese, pumpkin puree, vanilla extract, and pumpkin pie spice into the cooled egg yolk mixture. Stir gently until everything is mixed well and smooth.
4. Beat the Egg Whites:
In another bowl, beat the egg whites until they form soft peaks. Gradually add the last 1/4 cup of sugar while continuing to beat until you get stiff peaks. This step is key to achieving a light and fluffy texture!
5. Whip the Cream:
In a separate bowl, whip the heavy cream until stiff peaks form. You can use an electric mixer for this to make it easier!
6. Combine Everything:
Gently fold the whipped cream first into the pumpkin-mascarpone mixture, followed by the beaten egg whites. Be careful! You want to keep that airiness, so use a spatula and fold gently.
7. Layer the Ladyfingers:
Take each ladyfinger and briefly dip it into the coffee mixture (don’t soak them!). Layer the dipped ladyfingers in the bottom of your serving dish or glasses.
8. Add the First Pumpkin Layer:
Spread half of the pumpkin mascarpone mixture over the layer of ladyfingers. It doesn’t have to be perfect—just make sure it covers well!
9. Repeat the Layers:
Now, add another layer of dipped ladyfingers on top, followed by the remaining mascarpone mixture. Smooth the top out a bit.
10. Chill:
Cover your dish and put it in the refrigerator for at least 4 hours, but overnight is best. This chilling time lets all the flavors mingle beautifully.
11. Dust with Cocoa:
Before serving, take a dusting of unsweetened cocoa powder and sprinkle it generously on top. This adds a lovely finishing touch!
12. Serve and Enjoy:
Slice into your Pumpkin Tiramisu, serve it chilled, and enjoy the delightful seasonal flavor. It’s perfect for gatherings or a treat just for you!
Enjoy this delightful seasonal twist on a classic Italian dessert! 🎃
Can I Use Canned Pumpkin Puree?
Absolutely! Canned pumpkin puree is a convenient and consistent choice for this recipe. Just ensure you’re using pure pumpkin puree, not pumpkin pie filling, which has added sugars and spices.
How Can I Make This Recipe Gluten-Free?
To make Pumpkin Tiramisu gluten-free, simply replace the ladyfinger cookies with gluten-free ladyfingers or use gluten-free sponge cake cut into strips. Just make sure to check the labels on any pre-made products!
Can I Prepare This Dessert in Advance?
Yes! Pumpkin Tiramisu is perfect for making ahead of time. You can prepare it up to 2 days in advance and keep it refrigerated. The flavors will deepen and improve with time!
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Just dust with cocoa powder before serving to freshen up the appearance!