Pumpkin Tiramisu Recipe
Pumpkin is incorporated three ways in this creamy pumpkin tiramisu. It's the perfect alternative to pumpkin pie and can be assembled in advance!
Servings 10
Ingredients
- 2 cups whipping cream
- ½ cup granulated sugar
- 8 ounces mascarpone cheese , at room temperature
- 15 ounces pure pumpkin puree (I used canned)
- 1 teaspoon pumpkin pie spice
- 1 cup brewed coffee
- ½ cup pumpkin liqueur
- 2 7- ounce packages lady fingers
- 6 ginger snap cookies
Instructions
- Lightly oil a 9-inch springform pan. Cut 4-5 strips of parchment paper into strip about 12" X 2” and lay them criss cross along the bottom of the pan so that the sides hang out when the pan is clasped.
- In the bowl of a stand mixer, beat the whipping cream and sugar together until light and stiff peaks form. Scoop into another bowl and set aside.
- Beat the mascarpone in the same bowl of the stand mixer until softened and smooth. Add the pumpkin and pumpkin pie spice and mix well. Gently fold in two-thirds of the whip cream mixture until totally incorporated.
- Mix the coffee and pumpkin liqueur in a medium size bowl.
- To assemble, cut the lady finger cookies in half. Quickly dip each side of the cookie in the coffee and liqueur mixture. Stand the cut ladyfingers upright to line the sides of the pan. Continue dipping and arrange the lady fingers on the bottom of the pan, cutting the cookies to fit.
- Spoon half of the pumpkin filling over the ladyfingers then add another layer of dipped ladyfingers on top of the pumpkin mixture. Dollop the rest of the mixture on top and smooth evenly with the back of a spoon.
- Top with the reserved whipped cream mixture, spreading evenly. Sprinkle with crumbled gingersnaps. Cover carefully and chill for 8 to 24 hours.
- To un-mold, unlock clasp and carefully jiggle the mold. Use a knife if needed to separate from the pan. Using the parchment paper strips, move the tiramisu from the bottom of the spring-form pan onto a serving platter. Carefully slide the parchment strips from the bottom, cut into pie shaped wedges and serve.
Notes
Pumpkin spice tiramisu can be made up to 24 hours ahead of time and is best eaten within a day or two of assembly. However, it will last up to 3 days in the fridge.