Pumpkin Tiramisu
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.
Prep Time5 minutes mins
Cook Time15 minutes mins
Minimum Chilling Time:4 hours hrs
Total Time4 hours hrs 20 minutes mins
Course: Dessert
Cuisine: American, Italian
Diet: Gluten Free, Vegetarian
Servings: 8 people
Calories: 410kcal
Espresso Mixture:
- 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
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.
Dish Sizes and Shapes: To make things simpler, I've written this recipe for a medium or 8"x8" casserole dish. However, you can make tiramisu in whatever size container you want, as long as it holds the right amount of dessert.
For deeper dishes (like bowls), you'll need to adapt to the size of the bowl, and use more than two layers of cookies and creamy filling. You could also break the cookies into smaller pieces, and use 6-8 ramekins (depending on the size of the ramekins).
Boozier Dessert:
- 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.
Calories: 410kcal | Carbohydrates: 33g | Protein: 7g | Fat: 26g | Saturated Fat: 15g | Cholesterol: 217mg | Sodium: 77mg | Potassium: 159mg | Fiber: 1g | Sugar: 13g | Vitamin A: 3391IU | Vitamin C: 1mg | Calcium: 85mg | Iron: 2mg