Pumpkin Tiramisu (Print)
Espresso-soaked ladyfingers meet pumpkin mascarpone in this creamy, seasonal dessert that’s as cozy as it is delicious.
# Ingredients:
01 -
1 cup of pumpkin puree.
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Half a cup of brown sugar, firmly packed.
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1 teaspoon of cinnamon (ground).
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1/2 teaspoon each of nutmeg and ginger (both ground).
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Softened mascarpone cheese, 8 ounces.
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1 cup of heavy cream.
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Vanilla extract, 1 teaspoon.
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1 cup of brewed espresso or strong coffee that's been cooled.
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Optional: 2 tablespoons of coffee liqueur.
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Between 24 and 30 ladyfinger cookies.
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Some cocoa powder to sprinkle on top.
# Steps:
01 -
Stir together the pumpkin puree, spices (cinnamon, nutmeg, ginger), and brown sugar in a bowl until it's smooth.
02 -
Whip the mascarpone, cream, and vanilla together in a second bowl until it's light and airy.
03 -
Slowly fold the pumpkin blend into your whipped cheese mix, being careful to keep it fluffy.
04 -
Mix together your cooled coffee and liqueur (if you're using it) in a wide, shallow dish.
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Quickly dip each ladyfinger cookie into your coffee mix and layer them neatly in a dish.
06 -
Take half of your pumpkin-cheese mixture and spread it across the cookies.
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Repeat the process with another layer of soaked cookies and cover them with the rest of your pumpkin blend.
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Pop it in the fridge for at least 4 hours, or leave it overnight to set.
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Finish it off by sifting some cocoa powder over the top before serving.
# Notes:
01 -
For a more intense coffee kick, let the cookies soak a bit longer in the coffee mixture.
02 -
It gets tastier the next day since the flavors have time to blend beautifully!