This Pumpkin Tiramisu brings a fun twist to the classic treat! With layers of fluffy mascarpone cheese, coffee, and a touch of pumpkin spice, it’s sure to warm your heart.
Who knew pumpkin and coffee could be such pals? I love serving it with a sprinkle of cinnamon on top—because a little extra flavor never hurts! Enjoying this dessert is like a cozy hug! 🎃☕
Key Ingredients & Substitutions
Coffee: Strong brewed coffee is key for flavor. You can use espresso for a bolder taste or decaf if you’re avoiding caffeine. A coffee substitute like strong tea can also work, but the flavor will change.
Pumpkin Liqueur: This adds a lovely twist, but you can skip it if you prefer a non-alcoholic dessert. You might also consider adding a splash of vanilla extract to enhance the pumpkin flavor.
Eggs: Fresh eggs give the best texture, but if you’re concerned about raw eggs, look for pasteurized options in stores. You could also try using egg replacers for a vegan alternative.
Mascarpone Cheese: This cheese is smooth and creamy, perfect for tiramisu. If you can’t find mascarpone, blend cream cheese with a little heavy cream to mimic the texture.
Ladyfingers: The classic choice, but if you can’t find them, sponge cake or even cookies like biscotti can work in a pinch. Just keep the soaking time in mind!
How Do I Achieve the Right Texture When Folding Egg Whites?
Folding egg whites into the mixture is crucial for a light, airy pumpkin tiramisu. This technique prevents deflating the whipped whites. Here’s how to do it right:
- Use a large bowl for mixing to give the whites space.
- Take a spoonful of the mascarpone mixture and gently mix it with the egg whites first to lighten them.
- Then, add the egg white mixture back into the main bowl, using a spatula. Slide the spatula down and then gently lift it back up while turning the bowl to combine.
- Be gentle! Stop when you see no white streaks but don’t over mix; you want that fluffy texture.
With these tips, your tiramisu will be wonderfully light and creamy!
How to Make Pumpkin Tiramisu
Ingredients You’ll Need:
For the Base:
- 1 cup strong brewed coffee, cooled
- 3 tbsp pumpkin liqueur (optional)
- 24 ladyfinger cookies (savoiardi)
For the Filling:
- 3 large eggs, separated
- 1/2 cup granulated sugar, divided
- 8 oz (225g) mascarpone cheese, softened
- 1/2 cup pumpkin puree (canned or fresh)
- 1 tsp pumpkin pie spice
- 1/2 tsp vanilla extract
For Topping:
- Unsweetened cocoa powder, for dusting
How Much Time Will You Need?
You’ll need about 30 minutes for preparation, plus at least 4 hours (or preferably overnight) for chilling. This makes it a great dessert to make ahead of time!
Step-by-Step Instructions:
1. Prepare the Coffee Mixture:
In a shallow dish, combine the cooled brewed coffee and pumpkin liqueur (if you want that special touch). Allow this to sit and cool completely—it’ll give the ladyfingers an amazing flavor!
2. Make the Pumpkin Filling:
In a medium bowl, whisk together the egg yolks and half of the granulated sugar (1/4 cup) until the mixture becomes pale and creamy. Then, add the mascarpone cheese, pumpkin puree, pumpkin pie spice, and vanilla extract. Mix everything together until smooth. It should smell delightful!
3. Whip the Egg Whites:
In a separate clean bowl, beat the egg whites until soft peaks form. Gradually add the remaining 1/4 cup of sugar and continue beating until stiff peaks form. This will give your tiramisu that light, fluffy texture!
4. Combine the Mixtures:
Now, it’s time to gently fold the whipped egg whites into the pumpkin mascarpone mixture. Do this carefully—you want to keep the air in those egg whites for fluffiness. Mix until fully combined but be gentle!
5. Assemble the Tiramisu:
Quickly dip each ladyfinger into the coffee mixture, making sure not to soak them too long. We want them moist but not soggy! Arrange half of the dipped ladyfingers in the bottom of your serving dish or individual cups. Spread half of the pumpkin mascarpone mixture evenly over the ladyfingers.
6. Layer Again:
Repeat the process with the remaining dipped ladyfingers, placing them on top of the first layer. Finish by spreading the rest of the pumpkin mascarpone mixture over the top.
7. Chill and Serve:
Cover the tiramisu and refrigerate it for at least 4 hours, or overnight if you can wait! (The longer, the better—the flavors will mix beautifully.) Before serving, dust the top generously with unsweetened cocoa powder. And there you go! Serve chilled and enjoy your wonderfully autumn-inspired dessert!
This layered pumpkin tiramisu beautifully combines creamy pumpkin flavors with coffee-soaked ladyfingers, topped off with a cocoa dusting for that perfect festive treat. Happy indulging! 🎃
Can I Use Whipped Cream Instead of Egg Whites?
Yes, you can substitute whipped cream for egg whites to avoid using raw eggs. Just whip up about 1 cup of heavy cream until soft peaks form and gently fold it into the pumpkin mascarpone mixture.
What If I Don’t Have Ladyfingers?
No problem! If you can’t find ladyfinger cookies, you can use sponge cake, pound cake, or even biscotti as a substitute. Just make sure to soak them in coffee to get that same delightful texture!
Can I Make This Recipe in Advance?
Absolutely! In fact, it’s best when made a day ahead. Just cover it well in the fridge, and the flavors will meld beautifully overnight, creating a deliciously creamy dessert!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Just give it a little dusting of cocoa powder before serving again to refresh its look!
