This scrumptious pumpkin tiramisu combines all the yumminess of a classic pumpkin pie and the luscious creaminess of a traditional tiramisu to take the renowned Italian dessert to new heights!
Made with a combination of rich mascarpone cheese, creamy pumpkin, warm aromatic spices, and coffee-soaked ladyfingers, this no-cook recipe is a delightful twist on the classic. It’s the perfect balance of comforting and delicious with each and every creamy bite!
Tiramisu is an iconic Italian dessert known for its delicious combination of flavors and textures. Traditional versions of tiramisu are made with layers of coffee-soaked delicate ladyfingers, a velvety mascarpone filling, and a touch of alcohol. However, this pumpkin tiramisu recipe offers a new spin to the popular classic.
In this unique variation, the recipe ingeniously incorporates creamy pumpkin, brown sugar, fragrant cinnamon, and a hint of ginger into the mascarpone filling. Together these ingredients create a light and fluffy pumpkin mousse that adds a whole new dimension to traditional tiramisu. It’s the perfect fusion of a comforting pumpkin pie and an elegant tiramisu in one spectacular dessert.
But what makes this pumpkin tiramisu even more remarkable is its effortless preparation. Unlike many traditional versions, which can sometimes involve making custard, this no-cook recipe doesn’t require any raw eggs or cooking.
With just a few simple steps you can whisk, dip, layer, and chill your way to a divine pumpkin spice dessert that will leave everyone craving for more.
Add the pumpkin puree, brown sugar, cinnamon, ginger, and nutmeg to a medium bowl (photo 1). Then use an electric mixer or whisk to beat the ingredients together (photo 2).
Next, whip the mascarpone cheese into the mixture until it’s thoroughly blended (photo 4).
Now, pour the heavy cream into the bowl (photo 5) and whip it together with the pumpkin-mascarpone mixture until it becomes light and fluffy (photo 6). Then set the mixture aside for now.
Once your espresso or brewed coffee is ready, pour it into a shallow bowl with the granulated sugar (photo 7). Then mix the sugar with the coffee until it’s fully dissolved (photo 8). You can add a bit of rum, liqueur, or marsala wine to the mixture if you’d like to make your pumpkin tiramisu a little boozy.
Next, take half of the ladyfingers and dip one at a time into the espresso, quickly turning it to moisten both sides. But be careful not to soak the ladyfinger for more than a couple of seconds to avoid sogginess. Then place each ladyfinger on the bottom of the baking dish once it’s been dunked.
When you’re done the entire bottom surface of the dish should be covered in a single layer of ladyfingers (photo 9). You may need to break some of the cookies in half.
After you’ve covered the bottom of the dish with coffee-soaked ladyfingers, evenly spread half of the pumpkin cream over the cookies (photo 10). You can use an offset spatula or the back of a spoon to smooth out the filling.
Now, dunk the remaining ladyfingers and arrange them on top of the pumpkin layer (photo 11). Then spread the other half of the pumpkin cream on top of the second layer of ladyfingers to finish assembling your tiramisu.
To complete the recipe, cover the tiramisu with plastic wrap (photo 12) and then refrigerate it for at least 8 hours and up to overnight. The dessert needs this time for the ladyfingers to soften and for the filling to set.
When you are ready, sprinkle the top of the pumpkin tiramisu with ground cinnamon to garnish. Then cut it into squares and serve!
Are you a Tiramisu lover? Try other delicious tiramisu recipes:
While this pumpkin tiramisu is already undeniably delicious, there’s always room for creativity when it comes to dessert! Whether you want to infuse it with different holiday flavors or tailor it to your personal preferences, the possibilities are endless!
To prevent tiramisu from getting soggy, you need to dip the ladyfingers quickly in the coffee mixture. You also need to refrigerate it for at least 8 hours to allow the dessert to set.
While Italian mascarpone cheese adds a rich and creamy texture to this dessert, you can experiment with other soft cheeses like cream cheese or ricotta. However, keep in mind that the flavor and consistency may vary slightly.
Absolutely! In fact, tiramisu is even better when made in advance. Simply refrigerate it and then serve it up to 2 days later.
Leftover tiramisu will keep in the fridge for up to 3 days when wrapped in plastic or stored in an airtight container.
Yes! Just wrap the tiramisu tightly in a double layer of plastic wrap and you can store it in the freezer for about 2 months. Then to serve, thaw it in the fridge overnight and eat it within 2 days.