Description
A cozy, no-bake twist on the classic Italian dessert, this Pumpkin Tiramisu layers spiced pumpkin mascarpone cream with espresso-soaked ladyfingers and a dusting of cocoa for the ultimate fall indulgence.
Ingredients
Scale
- 1 cup (8 oz) mascarpone cheese
- 1 cup heavy cream
- 3/4 cup canned pumpkin puree
- 1/2 cup powdered sugar
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 1 cup espresso or strong coffee
- 2 tablespoons maple syrup
- 24 ladyfinger cookies (Savoiardi)
- 1 tablespoon unsweetened cocoa powder
Instructions
- Chill mixing bowl and beaters for 10 minutes before use.
- In a bowl, beat heavy cream until soft peaks form. Set aside.
- In another bowl, mix mascarpone cheese, pumpkin puree, powdered sugar, vanilla extract, and pumpkin pie spice until smooth.
- Fold whipped cream into the pumpkin mixture gently until fully combined.
- In a shallow bowl, mix espresso and maple syrup.
- Quickly dip each ladyfinger into the coffee mixture and layer the bottom of an 8×8 dish.
- Spread half the pumpkin mascarpone mixture over the ladyfingers evenly.
- Repeat with another layer of dipped ladyfingers and top with the remaining cream mixture.
- Cover and refrigerate for at least 6 hours or overnight.
- Dust with cocoa powder before serving. Slice and enjoy chilled.
Notes
- Use room temperature mascarpone for easier mixing.
- Do not soak ladyfingers too long to avoid sogginess.
- Chill overnight for the best texture and flavor.
- Adjust pumpkin spice to taste if preferred spicier or milder.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 90mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg