Description
A 9×9 inch baking dish filled with Pumpkin Tiramisu showing distinct layers of coffee-soaked ladyfingers alternating with orange-tinted pumpkin mascarpone cream filling, topped with a dusting of pumpkin spice. The dessert has a smooth, creamy appearance with visible layers when viewed from the side.
Ingredients
For the Pumpkin Mascarpone Filling:
- 1½ cups heavy whipping cream (must be cold for proper whipping)
- 16 ounces mascarpone cheese, softened (room temperature is key here)
- 1 cup powdered sugar
- ¾ cup pumpkin purée (canned is fine, but make sure it’s plain pumpkin, not pie filling)
- 2 teaspoons pumpkin spice seasoning (plus extra for dusting on top)
- 1 teaspoon vanilla extract
For the Coffee Soak:
- 1 cup brewed espresso, cooled (or use very strong coffee)
- ¼ cup liqueur (Kahlua, Frangelico, or Marsala wine – pick your favorite)
For Assembly:
- 1 package ladyfingers, 24 count (also called Savoiardi cookies)
Instructions
Pour 1½ cups of cold heavy cream into a medium bowl. Using your electric mixer on high speed, beat the cream until you see stiff peaks forming. You’ll know you’re there when you lift the beaters and the cream stands up in firm points that hold their shape. This usually takes about 3-4 minutes. Set this bowl aside – you’ll need it in a minute.
In a separate large bowl, combine your room temperature mascarpone cheese, powdered sugar, pumpkin purée, pumpkin spice, and vanilla extract. This is important – if your mascarpone is cold from the fridge, let it sit out for about 30 minutes first.
Use your electric hand mixer on medium speed to beat everything together until the mixture is completely smooth and well blended. You want zero lumps of mascarpone hiding in there. This should take about 2 minutes. The mixture will look silky and gorgeous.
Here’s where the magic happens. Add your whipped cream to the pumpkin mascarpone mixture. Using a rubber spatula, gently fold the whipped cream in with a sweeping motion from the bottom of the bowl up and over. Keep folding until everything is combined, but don’t overmix or you’ll deflate all those beautiful air bubbles you just created. The filling should look light, fluffy, and absolutely dreamy.
In a small shallow bowl, whisk together your cooled espresso and liqueur. The bowl should be wide enough to lay a ladyfinger flat. Make sure your espresso is completely cool – hot liquid will make your cookies too mushy.
Working with one ladyfinger at a time, quickly dip it into the espresso mixture. We’re talking a one-second dip per side – just enough to coat it but not so long that it gets soggy and falls apart in your hands. Arrange the dipped ladyfingers in a single layer on the bottom of your 9×9 inch baking dish. You might need to trim a cookie or two with a knife to make them fit snugly. Use about half the package for this first layer.
Spoon half of your beautiful pumpkin mascarpone mixture over the ladyfingers. Use your spatula to spread it evenly, but be gentle – you don’t want to disturb the cookie layer underneath. Take your time and get it nice and smooth.
Repeat the dipping process with the remaining ladyfingers, creating a second layer on top of the filling. Again, quick dips only! Arrange them in a nice even layer.
Spread the remaining pumpkin mascarpone mixture over the second layer of ladyfingers, smoothing it out to the edges. Make it as pretty as you like – this is the top that everyone will see.
Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours, but honestly, overnight is even better. I know waiting is hard, but this is when all the flavors meld together and the ladyfingers soften to that perfect creamy texture.
Before serving, remove the plastic wrap and use a fine mesh sieve to sprinkle pumpkin spice over the top. It makes it look bakery-beautiful. Cut into squares and carefully lift them out with a spatula, or just use a large spoon to scoop generous portions into dessert bowls
Notes
Don’t have espresso? Use the strongest coffee you can brew. I’ve even used instant espresso powder dissolved in hot water and it worked beautifully. The key is bold coffee flavor that can stand up to all that creamy richness. Weak coffee will just disappear.
If you’re nervous about the liqueur, you can leave it out entirely or replace it with an extra quarter cup of espresso mixed with a tablespoon of vanilla extract. The dessert will still be delicious, just slightly less complex. For a family-friendly version, this substitution works perfectly.
The biggest mistake people make is over-soaking the ladyfingers. I’ve seen people practically baptizing those cookies, and then they wonder why their tiramisu looks like a puddle. Remember: quick dip, not a swim.
- Prep Time: 15 minutes
- Cook Time: Chill Time: 4 hours (minimum)
- Category: Dessert
- Method: No-bake
- Cuisine: Italian-American