This creamy pumpkin tiramisu is a fun twist on the classic dessert! With layers of pumpkin-spiced mascarpone and coffee-soaked ladyfingers, it’s a cozy treat that warms the heart.
Just imagine enjoying this during fall gatherings! I love serving it after dinner, and honestly, who can resist a dessert that combines pumpkin and coffee? Pure joy! 🎃☕
Key Ingredients & Substitutions
Mascarpone cheese: This creamy cheese is essential for the smooth texture of tiramisu. If you can’t find mascarpone, try using cream cheese mixed with a little heavy cream for a similar effect, or even ricotta cheese for a lighter version.
Pumpkin puree: Canned pumpkin works great, but homemade puree can add a fresher taste. If you’re in a pinch, you could use sweet potato puree as a substitute for a slightly different flavor.
Heavy whipping cream: This is key for making the dessert light and fluffy. If you want to cut down on fat, you can use a whipped topping, but I find that it won’t have the same richness.
Ladyfinger cookies: Classic savoiardi are ideal, but you could use any type of sponge cake, or even a pound cake cut into strips if ladyfingers aren’t available. Just make sure it can soak up the coffee!
How Do I Make the Creamy Layer Light and Fluffy?
The secret to a perfect creamy layer in your tiramisu is folding the whipped cream into the pumpkin-mascarpone mixture gently. Here’s how to achieve that:
- Beat the heavy cream in a chilled bowl until it forms stiff peaks. This means it should stand up straight when you pull the whisk out.
- Take a scoop of the whipped cream and mix it into the mascarpone mixture first; this lightens it up and makes it easier to fold.
- Then, gently fold in the remaining whipped cream using a spatula. Turn the bowl as you go, and be careful not to deflate the whipped cream. This keeps the texture airy!
Doing it this way helps incorporate air, resulting in a light and fluffy filling that balances nicely with the coffee-soaked ladyfingers. Enjoy your creamy creation!
How to Make Creamy Pumpkin Tiramisu
Ingredients You’ll Need:
- 1 cup strong brewed coffee, cooled
- 3 tablespoons coffee liqueur (optional)
- 8 oz (225 g) mascarpone cheese, softened
- 1 cup pumpkin puree (canned or homemade)
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons pumpkin pie spice
- 1 cup heavy whipping cream
- 24 ladyfinger cookies (savoiardi)
- Unsweetened cocoa powder, for dusting
How Much Time Will You Need?
This creamy pumpkin tiramisu takes about 20 minutes of preparation time, plus at least 4 hours of chilling time (preferably overnight) in the fridge to let the flavors meld and the dessert set. Don’t rush — the wait is worth it!
Step-by-Step Instructions:
1. Prepare the Coffee Mixture:
Start by brewing a cup of strong coffee and allow it to cool completely. Once cooled, pour it into a shallow bowl. If you like, add the coffee liqueur to enhance the flavor. Set this mixture aside.
2. Make the Pumpkin Cream:
In a large mixing bowl, beat together the softened mascarpone cheese, pumpkin puree, sugar, vanilla extract, and pumpkin pie spice. Use a hand mixer or whisk until the mixture is smooth and creamy. This will be the luscious filling of your tiramisu!
3. Whip the Cream:
In a separate chilled bowl, whip the heavy cream until stiff peaks form. This means the cream should stand firm when you lift the whisk. It’s important to get this right so your filling turns out light and fluffy!
4. Fold the Mixtures:
Gently fold the whipped cream into the pumpkin-mascarpone mixture. Be careful to mix without deflating the whipped cream, as this keeps the filling airy and delightful.
5. Assemble the Tiramisu:
Take each ladyfinger cookie and quickly dip it into the coffee mixture, ensuring it gets soaked but not soggy. Arrange a layer of soaked ladyfingers on the bottom of your serving dish. Spread half of the pumpkin mascarpone cream over this layer of ladyfingers.
6. Layer Again:
Repeat the process with another layer of dipped ladyfingers followed by the remaining pumpkin cream on top. Smooth the surface with a spatula for a tidy finish.
7. Chill:
Cover the dish with plastic wrap and place it in the refrigerator. Allow it to chill for at least 4 hours, but overnight is best for even more flavorful results!
8. Serve:
When ready to serve, dust the top generously with unsweetened cocoa powder to give it a lovely finish. Cut into squares, scoop it onto plates, and enjoy this delightful fall treat!
This creamy pumpkin tiramisu is a wonderful way to combine festive flavors with the classic Italian dessert. Each bite will bring a smile to your face! Enjoy your delicious creation! 🎃✨
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you choose to use fresh pumpkin, make sure to roast it until tender, then blend it until smooth to achieve a similar texture to canned pumpkin puree. Just be sure to drain any excess moisture for a better consistency in your tiramisu.
How Long Does This Tiramisu Need to Chill?
For the best flavor and texture, refrigerate your tiramisu for at least 4 hours, but overnight is ideal. This allows the flavors to meld beautifully and the dessert to firm up nicely.
What Can I Use Instead of Coffee Liqueur?
If you prefer not to use coffee liqueur, you can simply leave it out or substitute it with additional brewed coffee or a splash of vanilla extract for added flavor. Adjust the coffee mixture to your taste!
Can I Make This Recipe Gluten-Free?
Yes! To make a gluten-free version, use gluten-free ladyfinger cookies or even a gluten-free sponge cake. Just make sure to check the labels of all ingredients to ensure they are gluten-free!
