Silky, Creamy Tiramisu but make it Fall? Say no more, I got the perfect recipe to satisfy the basic witch in you. Pumpkin Tiramisu. The great thing about tiramisu is that you don’t have to mess around with actually baking anything. This is a no oven recipe. Using the pre-made lady fingers saves you the hassle of baking a sponge layer. Plus they are delicious. The key to getting tiramisu right is the finesse of the cream (ensure you do not over mix) and not going too heavy soaking the lady fingers. Just a .0001 second dip on each side will more than do the job. Otherwise it will be a soggy mess and will fall apart. It took me a few tries to get this right. But practice makes perfect! Then its just layering the cream and lady fingers. It wouldn’t be fall without several layers right?
Pumpkin Tiramisu
Ingredients
- Ingredients
- 15 oz Canned pumpkin puree
- 1/2 cup light brown sugar
- 3/4 teaspoon ground ginger
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- 1/5 teaspoon of freshly grated nutmeg
- 3/4 cup granulated sugar
- 1 1/2 cups mascarpone cheese
- 1 1/2 cups heavy cream
- 3 cups brewed coffee
- 2 ounces dark rum
- 14 ounce package dry ladyfingers
Instructions
- In a large bowl, whisk the pumpkin puree with the brown sugar, ginger, cinnamon, salt, nutmeg and 1/2 cup of the granulated sugar.
- In a separate bowl, using a hand mixer, combine mascarpone and heavy cream.
- Gradually add to the pumpkin mixture at medium speed until soft peaks form.
- In a separate small bow, combine brewed coffee, dark rum and 2 tablespoons of the granulated sugar until it’s dissolved.
- Dip both sides of the ladyfingers in the coffee and arrange them in a single layer in your dish.
- Spread 1 cup of the pumpkin mousse on top.
- Repeat the layering 5 more times, ending with a layer of the pumpkin mousse.
- Cover and refrigerate the tiramisu overnight.
- Next day, Sprinkle powdered cocoa on the top and enjoy!
