This Pumpkin Tiramisu is a seasonal version of the classic Italian dessert, made with fluffy layers of mascarpone cheese and pumpkin purée between espresso-infused Italian ladyfingers.
Yes, it’s true– I’ve got full-blown pumpkin fever.
I’ve been scouring my brain, my recipes, and my cabinets, wondering, “What else would be better with pumpkin?!”
The answer was obvious– everything is better with pumpkin!!!
However, when I found Italian lady fingers hiding in the back recesses of my pantry, I knew it was the beginning of something fantastical.
You already know, I’m sure, that pumpkin and espresso together are magically, wonderfully, delicious.
Starbucks has been marketing that flavor explosion for years!
With a homemade Pumpkin Spice Latte in hand, giving me pumpkin-infused confidence, I whipped up another batch of pumpkin-coffee goodness.
This Pumpkin Tiramisu is made with layers of mascarpone and pumpkiny goodness between espresso-infused Italian lady fingers.
Want tiramisu, but it’s not pumpkin season? Try this Bourbon Tiramisu!
Making Pumpkin Tiramisu: The Creamy Layer
If tiramisu sounds intimidating to prepare– I promise, it’s actually simple! There are two parts to tiramisu– the creamy layer, and the ladyfinger cookie layer.
To start, make the creamy layer first.
You’ll start by placing egg yolks, sugar, and wine inside a large heat-proof bowl. Set the bowl over a pot of simmering water.
The goal here is to heat the egg mixture up without getting any water in it.
Next, Whip the egg mixture until it’s foamy and doubles in size, then fold in the pumpkin purée and mascarpone.
Use a hand mixer to whip heavy cream into fluffy, light whipped cream.
Fold it into the mascarpone-pumpkin mixture.
Put this in the fridge.
Try swapping homemade pumpkin purée for canned! Make this Instant Pot Pumpkin Purée or use your oven for Roasted Pumpkin Purée!
Making Pumpkin Tiramisu: The Cookie Layer
To make the cookie and espresso layer, heat espresso, rum, a little white wine, and some chocolate in a small pan until the chocolate melts.
Put the mixture in the fridge (or freezer, if you’re in a hurry), and let it cool down to room temperature.
Making Pumpkin Tiramisu: Putting it All Together
While it’s cooling, get everything else ready.
You need about 30 ladyfingers (those are long, thin Italian cookies), and a eight medium-sized ramekins.
You could also use a large casserole dish.
Once the coffee mixture has cooled, dip your cookies, one by one, into the coffee and then layer the bottom of the dish with the fingers.
You’ll probably need to break the cookies into smaller pieces to make them fit.
After you have a single layer of ladyfingers, pour about half the mascarpone-pumpkin mixture over the cookies.
Repeat the whole process, with one more layer of ladyfingers, and end with one more layer of mascarpone.
Put the pumpkin tiramisu in the fridge, and then leave it alone for about two hours (or overnight).
Resist the urge to dig in early– it needs to set.
Before serving, sprinkle some cocoa powder on top, and if you’re feeling extra decadent, add more chocolate chips, whipped cream, or fruit.
This Pumpkin Tiramisu recipe makes enough for eight, so spread the pumpkin obsession– enjoy this dessert with friends, and say “welcome” to fall.
Want more PUMPKIN recipe ideas? Try these: Pumpkin Spice Latte with Real Pumpkin and Pumpkin Spice Hot Chocolate
Pumpkin Tiramisu
Make at Least 2 Hours Ahead
Ingredients
- 4 egg yolks
- 1/4 cup sugar
- 3 TB moscato (or other sweet white wine), plus 1 TB moscato
- 6 oz mascarpone (room temperature)
- 1/4 cup pumpkin purée
- 1/2 cup heavy cream
- 1 cup brewed espresso coffee
- 1 TB chocolate chips
- 3 TB rum
- 1/2 tsp vanilla extract
- 30 ladyfingers (exact number needed depends on size of cookies and size/shape of dish)
- 2 TB cocoa powder for dusting (amount approximate)
- Optional toppings: chocolate chips or chunks, fruit, more whipped cream
Instructions
- First, put a small mixing bowl in the freezer.
- Next, cream egg yolks with sugar in a heatproof bowl or small pan set inside a larger pan full of simmering water (Or- use a double boiler. You want to heat the egg yolks without getting water in them). Add the wine and whip until mixture doubles in size. Remove from heat. Stir in mascarpone and pumpkin until blended.
- Remove mixing bowl from freezer, and add cream. Use a hand mixer to whip until peaks form, and then fold cream into mascarpone-pumpkin mixture. Set mixture in the fridge.
- Next, combine espresso, chocolate, rum, vanilla, and remaining 1 TB moscato. Heat until chocolate is dissolved (or use freshly brewed espresso and it should dissolve the chocolate). Allow mixture to cool in the fridge about 5-10 minutes. Coffee mixture needs to cool to room temperature– if it’s hotter, the lady fingers will dissolve.
- To arrange your tiramisu, dip your ladyfingers quickly into the espresso mixture and make a single layer on the bottom of an 9×13 pan OR 8 medium-large ramekins. (If using soft ladyfingers instead of hard ones, you may need to brush the espresso mixture onto the cookies with a pastry brush so they don’t fall apart).
- Spread half the mascarpone-pumpkin mixture over the lady fingers. Repeat process, topping mascarpone with another layer of soaked lady fingers, and finishing with a final layer of the mascarpone-pumpkin mixture.
- Refrigerate at least 2 hours (or overnight). Just before serving, dust top with cocoa powder.
- Serve cold with optional toppings if desired.
Woo hoo for all things pumpkin. I’ve had Tiramisu before, but have never made….always had trouble finding those lady fingers. This looks delicious and so decadent. Serves 8, but I’d be tempted to keep it all for myself, lol :D. Pinned!
I actually found them at Aldi last winter– they had a bunch of Italian food. I’ve also seen them at Kroger.. but only at the ‘nice’ Kroger lol. (Some Krogers are definitely fancier than others!) Go to a big grocery store in a nice end of town– they should have them lol
That’s so funny we have the same Kroger dichotomy here LOL. This looks delish and I don’t think I have wine in my tiramisu recipe so I can’t wait to try it and dig in, thanks!
haha yes.. we have the ‘guchi kroger’ and the ‘other’ krogers lol
When I first saw this I wanted it all. Looks so good. And I am not a pumpkin things fan lol. Lady fingers is a nice touch
I love fall and I love pumpkin all-the-things! Oh, and I love tiramisu too! So, basically this is the perfect dessert. 🙂
Aw thanks 😉
Yet, another inventive dessert using pumpkin! Bravo.
Great flavor combination! I normally love pumpkin too, but with all this 90+ degree weather, I just can’t get in the mood. Come on, fall weather!
It’s still hot here too.. but it’s getting dark earlier so I’m sure the weather will change soon
What a great idea – it sounds so obvious to jump from a PSL to a pumpkin tiramisu now you’ve explained it but at first I couldn’t see it lol. It looks beautiful and I’m a big fan of coffee and pumpkin pie spice (I make my own – I really don’t like whatever they use in Starbucks) and tiramisu actually so I must make these soon!
Thanks! Lol- coffee and pumpkin are soul mates
All of my pumpkin dreams are coming true with this! Ahhh!! Love it!
Hehe right?! Pumpkin.. espresso.. mascarpone.. the best!
This has got to be the ultimate fall dessert! Tiramisu does seem intimidating, but your recipe makes it seem not so difficult!
Aw thanks! It’s not hard- especially once you’ve done it once 🙂
I guess the biggest part of fall for me is pumpkin spiced everything! This looks amazing! And love your version of a fall inspired tiramisu.
Oh how yummy, I love this combination. What a great Fall dessert
I’ve never combined pumpkin and coffee before, what a thought! Great autumn recipe 🙂
Wow so cool! These look lovely and what a wonderful way to use pumpkin.
Thanks!!
That’s a great idea making tiramisu with pumpkin puree. Nice to see a classic evolving like this. Good job.
This sounds absolutely fabulous. I love all the ingredients in this dish. I just posted my own version of a pumpkin dessert today. So in the mood for pumpkin!
Looks delicious I love pumpkin tiramisu it is in my do list.
I have never made pumpkin tiramisu, but I think I would really like to after seeing your recipe. Pumpkin is favorite flavor of my families and so I am always looking for great recipes.
I hope you try it!
Yum- super delicious! I love that you just throw chocolate chunks on the top. No messing around with tiny bits of shaved chocolate 🙂
Haha well- I dusted cocoa powder and then was like.. this needs MORE CHOCOLATE ????
Loved the flavor of pumpkin you used . Perfect for fall.
What a fun twist to tiramisu and perfect for fall!