Tiramisu is a classic dessert from Italy. I’m not sure if the Italians are super happy with this Pumpkin Tiramisu… it has many of the typical ingredients but is quite different. Maybe they should just try. It might not be 100% true to the original but it is still a delicious dessert. For sure ;P
Similar to the original dessert, ladyfingers, a delicious cream, as well as coffee, and some booze have been used for this Tiramisu. Just not in the same way. All fans of Pumpkin Spice (Latte) and everything seasoned with this spice mix will be probably very happy. The components of the classic Tiramisu – mascarpone cream, ladyfingers, and the soaking mixture have been “pimped” here. With homemade pumpkin pie spice and homemade pumpkin puree. You could say it’s an upgrade ;P
Pumpkin Pie Spice and pumpkin puree are really easy to make at home. You can find ready-made spice mixes in many supermarkets here in Germany – the pumpkin puree is still hard to find. We are just not using it in many recipes around here – Americans definitely have fewer problems getting it in a supermarket this time of year ;) If you want to make both at home just check my recipes for them… done in no time.
The Pumpkin Tiramisu is super creamy and the ladyfingers are soaked with the coffee & vanilla liquor mix… so good! The pumpkin flavor is probably a bit unusual for some of you out there but we really love it here. As I said already – if you love Pumpkin Spice Latte from Starbucks you will probably love this dessert as well ;)
This dessert can be prepared in a big dish to share or in individual glasses so everyone gets their own little dessert. I prefer the big dish for more casual dinners and the individual glasses in situations where you want it to be a bit more “glamorous” ;P
INGREDIENTS / ZUTATEN
For the tiramisu:
1/2 cup (120ml) freshly brewed espresso
2 tbsp. vanilla liquor
8.8 oz. (250g) mascarpone cheese
4.6 oz. (130g) pumpkin puree
1/2 cup (65g) confectioners’ sugar
1 tsp. pumpkin pie spice
18-20 ladyfingers
1/2 tbsp. cocoa powder
For the decoration:
1/2 cup (120g) heavy cream, cold
1-2 tsp. confectioners’ sugar
some pumpkin pie spice
Für das Tiramisu:
120ml frisch aufgebrühter Espresso
1-2 EL Vanillelikör
250g Mascarpone
130g Kürbispüree
65g Puderzucker
1 TL Kürbiskuchengewürz
18-20 Löffelbiskuits
1/2 EL Kakaopulver
Für die Dekoration:
120g Sahne, kalt
1-2 TL Puderzucker
etwas Kürbiskuchengewürz
DIRECTIONS / ZUBEREITUNG
2. Add the mascarpone, pumpkin puree, confectioners’ sugar, and pumpkin pie spice to a large bowl and mix until well combined.
3. Add a thin layer of the mascarpone cream to a small casserole dish (about 8×6 inches /20x15cm) to cover the bottom. Place a layer of ladyfingers on top – you might have to cut some so you can cover everything. Drizzle about half of the coffee mix on the ladyfingers, then add about half of the remaining mascarpone cream on top and spread evenly. Repeat with a second layer of ladyfingers, the remaining coffee mix, and mascarpone cream. Smooth out the top and dust generously with cocoa powder. Cover and place in the fridge for at least 4 hours or overnight.
4. To finish the tiramisu whisk the heavy cream with the confectioners’ sugar until stiff peaks form. Spoon onto the tiramisu and sprinkle with some pumpkin pie spice.
2. Mascarpone, Kürbispüree, Puderzucker und Kürbiskuchengewürz in eine große Schüssel geben und alles gut verrühren.
3. Etwas von der Mascarponecreme in eine kleine Auflaufform (ca. 20x15cm) geben und zu einer dünnen Schicht ausstreichen, damit der Boden bedeckt ist. Eine erste Schicht Löffelbiskuits in die Form setzen – einige davon müssen vermutlich zurechtgeschnitten werden, damit keine Lücken entstehen. Etwa die Hälfte der Espressomischung auf die Löffelbiskuits träufeln, dann die Hälfte der verbliebenen Mascarponecreme darauf verteilen, eine zweite Schicht Löffelbiskuits auflegen, mit der restlichen Kaffeemischung beträufeln und dann mit Creme abschließen – glatt streichen und alles mit Kakao bestäuben. Das Tiramisu zugedeckt mindestens 4 Stunden oder über Nacht in den Kühlschrank stellen.
4. Vor dem Servieren die Sahne mit dem Puderzucker steif schlagen, das Tiramisu damit dekorieren und mit etwas Kürbiskuchengewürz bestreuen.
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Here is a version of the recipe you can print easily.
Print
Easy Pumpkin Tiramisu
- Prep Time: 00:20
- Cook Time: 00:00
- Total Time: 04:30
- Yield: 4 1x
- Category: Dessert
- Cuisine: America
Description
The perfect sweet treat in fall: Pumpkin Tiramisu. A spin on the popular classic Italian dessert. For all the pumpkin spice latte fans out there ;)
Ingredients
For the tiramisu:
1/2 cup (120ml) freshly brewed espresso
2 tbsp. vanilla liquor
8.8 oz. (250g) mascarpone cheese
4.6 oz. (130g) pumpkin puree
1/2 cup (65g) confectioners’ sugar
1 tsp. pumpkin pie spice
18-20 ladyfingers
1/2 tbsp. cocoa powder
For the decoration:
1/2 cup (120g) heavy cream, cold
1-2 tsp. confectioners’ sugar
some pumpkin pie spice
Instructions
1. Brew the espresso and mix it with the vanilla liquor. Set aside to cool down a bit.
2. Add the mascarpone, pumpkin puree, confectioners’ sugar, and pumpkin pie spice to a large bowl and mix until well combined.
3. Add a thin layer of the mascarpone cream to a small casserole dish (about 8×6 inches /20x15cm) to cover the bottom. Place a layer of ladyfingers on top – you might have to cut some so you can cover everything. Drizzle about half of the coffee mix on the ladyfingers, then add about half of the remaining mascarpone cream on top and spread evenly. Repeat with a second layer of ladyfingers, the remaining coffee mix, and mascarpone cream. Smooth out the top and dust generously with cocoa powder. Cover and place in the fridge for at least 4 hours or overnight.
4. To finish the tiramisu whisk the heavy cream with the confectioners’ sugar until stiff peaks form. Spoon onto the tiramisu and sprinkle with some pumpkin pie spice.
Notes
Enjoy mixing!
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