Pumpkin Tiramisu
This Pumpkin Tiramisu is a creamy fall twist on the classic Italian dessert, layering espresso-soaked ladyfingers with a smooth pumpkin mascarpone filling and finishing everything with a rich chocolate drizzle. Served in individual dishes, it’s an elegant make-ahead dessert for Thanksgiving, fall dinners, or any special occasion.
Equipment
- 4 individual 8-ounce serving dishes
- Mixing bowl
- Electric mixer or whisk
- Serrated Knife
- Double boiler or heatproof bowl
- Small saucepan
- Measuring cups and spoons
Ingredients
- ¾ cup espresso cooled
- 3 large eggs
- 2 tablespoons granulated sugar
- 8 ounces mascarpone cheese softened
- ½ cup pumpkin puree
- 1 tablespoon vanilla extract
- 12-16 ladyfingers depending on size
- 2 ounces semisweet or dark chocolate chopped
- 2-3 tablespoon heavy whipping cream
Instructions
- Brew the espresso and let it cool completely.
- Beat eggs, sugar, mascarpone, pumpkin, and vanilla until smooth and creamy.
- Arrange ladyfingers around the sides of each serving dish. Cut additional ladyfingers to fit the bottoms. Quickly dip the bottom ladyfingers in cooled espresso and arrange them in each dish. Do not soak them, or they may fall apart.
- Spoon pumpkin mascarpone mixture over the ladyfingers. Repeat the espresso-dipped ladyfinger and filling layers, finishing with the pumpkin mixture.
- Cover and refrigerate for at least 4 hours, or until well chilled and set.
- Melt chocolate gently in a double boiler. Stir in heavy cream, 1 teaspoon at a time, until smooth and drizzleable.
- Drizzle chocolate sauce over the chilled tiramisu just before serving.
Notes
- Eggs: Because this recipe uses raw eggs, use pasteurized eggs if preferred, especially when serving children, older adults, or anyone at higher risk from foodborne illness.
- Ladyfingers: Soft bakery-style ladyfingers work well. If using firm Italian ladyfingers, dip them very briefly in the espresso.
- Don't oversoak: A quick dip is enough; the ladyfingers will soften as the tiramisu chills.
- Pumpkin: Use plain pumpkin puree rather than pumpkin pie filling.