Description
Fall just got fancier! This Pumpkin Spice Tiramisu combines your favorite autumn flavors with Italian elegance for a dessert that’ll make you forget about basic PSLs.
Ingredients
Scale
- 16 oz (450g) mascarpone cheese, softened at room temperature
- 1 cup (245g) pumpkin puree (not pumpkin pie filling)
- 3/4 cup (150g) granulated sugar
- 1 tablespoon pumpkin pie spice
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 1/2 cups (355ml) strong brewed coffee or espresso, cooled
- 1/4 cup (60ml) coffee liqueur (optional)
- 2 tablespoons granulated sugar for coffee mixture
- 24–30 Italian ladyfinger cookies (savoiardi)
- 3 tablespoons unsweetened cocoa powder for dusting
- 1 teaspoon pumpkin pie spice for dusting
- Cinnamon sticks and star anise for garnish (optional)
Instructions
- Brew coffee or espresso and allow to cool completely. Stir in 2 tablespoons sugar and coffee liqueur if using. Transfer to a shallow dish.
- In a large mixing bowl, beat mascarpone until smooth. Add pumpkin puree, sugar, pumpkin pie spice, vanilla extract, and salt. Beat at medium speed until silky smooth.
- Quickly dip each ladyfinger into the coffee mixture (1-2 seconds per side) and arrange in a single layer in a 9×13-inch dish.
- Spread half of the pumpkin mascarpone mixture evenly over the soaked ladyfingers. Dust lightly with a mixture of cocoa powder and pumpkin pie spice.
- Repeat with a second layer of coffee-dipped ladyfingers, followed by remaining pumpkin mascarpone mixture. Dust the top generously with cocoa powder and pumpkin spice.
- Cover with plastic wrap and refrigerate for at least 6 hours, preferably overnight.
- Before serving, garnish with cinnamon sticks or star anise if desired.