Description
Pumpkin meets mascarpone in this dreamy, no-bake tiramisu layered with espresso-soaked ladyfingers and warm fall spices. It’s festive, fluffy, and just the right kind of indulgent—like pumpkin pie and tiramisu had a very delicious baby.
Ingredients
Pumpkin Mascarpone Filling:
1 cup pumpkin purée
8 oz mascarpone cheese, softened
1 cup heavy cream
⅓ cup powdered sugar
1 tsp vanilla extract
1 tsp cinnamon
½ tsp nutmeg
Pinch of cloves or allspice
For Assembly:
1½ cups strong brewed coffee or espresso, cooled
2 tbsp coffee liqueur (optional)
24–30 ladyfinger cookies (Savoiardi)
Unsweetened cocoa powder or cinnamon, for dusting
Instructions
Whip the cream: In a bowl, beat heavy cream until stiff peaks form. Set aside.
Make filling: In another bowl, beat mascarpone, pumpkin, powdered sugar, vanilla, and spices until smooth and creamy.
Fold whipped cream into pumpkin mixture gently until fluffy and combined.
Combine coffee and liqueur in a shallow dish. Quickly dip each ladyfinger (1–2 seconds max).
Layer it up: Arrange soaked ladyfingers in a 9×9″ dish. Spread half of the pumpkin cream over top. Repeat with another layer of soaked ladyfingers and remaining cream.
Chill for at least 4 hours (or overnight) to let the flavors meld.
Dust before serving with cocoa powder or cinnamon for a beautiful finish.
- Prep Time: 25 minutes
- Cook Time: 4+ hours
Nutrition
- Calories: 320 / Serving
- Fat: 21g / Serving
- Carbohydrates: 27g / Serving
- Protein: 4g / Serving