This pumpkin tiramisu is a fall version of the classic Italian dessert, and is made with fluffy layers of pumpkin mascarpone whipped cream and 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 ladyfingers hiding in the back recesses of my pantry, I knew it was the beginning of something fantastic.
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!
How to Make Pumpkin Mascarpone Whipped Cream
There are two parts to tiramisu: the creamy layer and the ladyfinger cookie layer.
To start, make the creamy pumpkin mascarpone layer.
Cream the Eggs
Start by creaming egg yolks with sugar.
You can do this by simply using an electric mixer to whisk the eggs until frothy.
If you don’t want raw eggs in your dessert, you’ll need to do one extra step.
Place the eggs and sugar in a heatproof bowl over a pot of simmering water. Use the electric mixer to whisk the eggs until frothy as the water below heats up the eggs.
Either way, once you’re done whisking the eggs, set them aside (off-heat).
Make the Whipped Cream
Next, whip cream in a large mixing bowl until soft peaks form.
Add the mascarpone and pumpkin purée, and then continue mixing until you’ve got a soft, spreadable cream.
Use a rubber spatula to gently fold the eggs into the cream.
Try not to stir the eggs too much. You don’t want to lose all the air you just beat into them!
The creamy part is ready! Now it’s time to assemble the tiramisu.
Layer the Espresso-Infused Ladyfinger Cookies
Start by preparing your baking dish. Dust it with unsweetened cocoa powder.
Next, mix espresso and rum together in a shallow bowl.
One by one, dip the cookies into the coffee mixture and then set them into your baking dish. Continue adding cookies until you’ve got one layer of cookies.
Assemble the Pumpkin Tiramisu
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.
Dust the tiramisu with a little more cocoa powder.
Put the pumpkin tiramisu in the fridge, and then leave it alone for at least four hours (or overnight).
Resist the urge to dig in early. It needs to set.
When you’re ready, it’s time to dig in and eat!
3-4 Days (Fridge)
- medium mixing bowl
- large mixing bowl
- 2-quart baking dish (8"x8"), or similarly sized dish
- 1 ¾ cups brewed espresso or strong coffee
- 2 ounces rum or spiced rum Or swap bourbon
Pumpkin Mascarpone Whipped Cream:
- 4 egg yolks
- ½ cup sugar (divided)
- ¾ cup heavy cream
- 8 ounces mascarpone (room-temperature)
- ½ cup pumpkin purée
To Assemble Tiramisu:
- 1 tablespoon unsweetened cocoa powder (divided)
- 20 ladyfinger cookies (~1 package, amount approximate) Use gluten-free ladyfinger cookies if needed
- Combine espresso and rum in a shallow bowl. Set aside.
Pumpkin Mascarpone Whipped Cream:
- Raw egg option: Add egg yolks and ¼ cup sugar to a medium-sized mixing bowl. Use an electric mixer on medium speed to beat until the eggs are fluffy and pale yellow. When the eggs have tripled in size, you're done.Cooked egg option (Zabaglione): Fill a medium-sized pan with about an inch of water, and bring it to a simmer. (Or use a double boiler.)Add egg yolks and ¼ cup sugar to a to a medium-sized heatproof bowl (such as Pyrex or metal), and set it on top of the pan with simmering water.Right away, use an electric hand mixer, whisk eggs at a medium speed, and continue beating until the mixture is light and fluffy. When the eggs have doubled in size, you're done. Remove eggs from heat and set aside.Make sure not to leave the eggs on the heat for longer than needed. You only want to heat them, not scramble them.
- In a separate large mixing bowl, add the cream and remaining ¼ cup sugar. Use an electric mixer on high to whip the cream until soft peaks form.Add the mascarpone and pumpkin, and continue mixing until the mixture is soft and spreadable.Use a rubber spatula to gently fold the egg mixture into the pumpkin mascarpone whipped cream.
Assemble the Tiramisu:
- Use a small mesh sieve (or a metal tea ball) to dust a 2-quart baking dish (such as an 8"x8" pan) with half the cocoa powder.
- One by one, dip the ladyfinger cookies into the espresso mixture and then arrange in the baking dish. Make sure the cookies absorb a little of the espresso, but don't leave them in the liquid very long or they'll fall apart.Continue adding cookies until you've got a single layer of cookies, breaking cookies into smaller pieces to fill in gaps as needed.
- Spread half the mascarpone whipped cream over the ladyfingers. Repeat process, topping mascarpone with another layer of soaked ladyfingers, and finishing with a final layer of the mascarpone mixture. Dust the top with the remaining cocoa powder.
- Refrigerate at least 4 hours (or overnight). Serve cold with optional berries if desired.Make Ahead / Leftovers:Tiramisu can be stored for 3-4 days in the fridge. Note that the ladyfinger cookies will soften as the dessert sits.
- Add 2 ounces of marsala (a sweet red wine), or another sweet red or white wine, to the egg yolks while whipping
- Double the rum in the coffee mixture.