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Pumpkin Spice Tiramisu

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30min

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8 servings

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This seasonal twist on the classic Italian dessert combines the rich flavors of traditional tiramisu with warm pumpkin spice notes. Layers of espresso-soaked ladyfingers are complemented by a creamy pumpkin mascarpone filling, creating a perfect balance of coffee intensity and autumn spices. This elegant, no-bake dessert is ideal for fall gatherings, holiday celebrations, or anytime you crave the comforting flavors of pumpkin spice in a sophisticated presentation.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
1 g
28 g
Allergen Content

Based on your allergy profile, please note the following possible allergens:

Eggs

Milk

Wheat

Ingredients

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Steps

Read instructions and get ready to cook

1
Separate the Eggs

Carefully separate the egg yolks from the whites, placing them in different bowls.

2
Beat Egg Yolks and Sugar

In a large bowl, beat the egg yolks with 3/4 cup of sugar until pale and creamy.

3
Add Mascarpone

Add mascarpone cheese to the egg yolk mixture and beat until smooth.

4
Mix in Pumpkin Puree

Fold in the pumpkin puree to the mascarpone mixture.

5
Add Spices and Vanilla

Add cinnamon, nutmeg, ginger, cloves, and vanilla extract to the pumpkin mascarpone mixture and stir until well combined.

6
Beat Egg Whites

In a clean bowl, beat the egg whites until foamy, then gradually add the remaining sugar and beat until stiff peaks form.

7
Fold in Egg Whites

Gently fold the beaten egg whites into the pumpkin mascarpone mixture until just combined.

8
Prepare Coffee Mixture

In a shallow dish, combine espresso and rum.

9
Dip Ladyfingers

Quickly dip each ladyfinger into the coffee mixture, about 1 second per side.

10
Create First Layer

Arrange half of the soaked ladyfingers in a single layer in the bottom of a 9x13 inch dish.

11
Add First Cream Layer

Spread half of the pumpkin mascarpone mixture over the ladyfingers.

12
Create Second Layer

Arrange the remaining soaked ladyfingers on top of the cream layer.

13
Add Final Cream Layer

Spread the remaining pumpkin mascarpone mixture over the second layer of ladyfingers.

14
Dust with Cocoa

Sift cocoa powder evenly over the top layer.

15
Chill

Cover with plastic wrap and refrigerate for at least 6 hours or overnight.

16
Serve

Remove from refrigerator 15 minutes before serving to enhance flavors.

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