Make Ahead

Pumpkin Spice Tiramisu

November  7, 2010
1 Rating
Author Notes

Inspired by the Pumpkin Spice Latte. I used Frangelico to add some nutty flavor while keeping the decadent creaminess of a tiramisu. You can substitute another liqueur if desired. You can also use 2 & 3/4 tsp of pumpkin pie spice in place of the individual spices in the pumpkin mixture. It is great for Thanksgiving as it does not take up precious oven space, and is best made a day ahead. —hardlikearmour

  • Serves 10-12
  • 3 cups strong coffee, cooled to room temperature
  • 1 & 1/2 tablespoons instant espresso powder
  • 1/4 cup plus 2 tablespoons Frangelico (divided)
  • 15 ounces canned pumpkin purée
  • 2/3 cup dark brown sugar - lightly packed
  • 1 & 1/2 teaspoons cinnamon (divided)
  • 1 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon allspice
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon table salt
  • 8 ounces mascarpone cheese
  • 1 cup heavy whipping cream
  • 14 ounces dried ladyfingers
  • 3 tablespoons Dutched cocoa powder
In This Recipe
  1. Mix coffee, instant espresso powder, and 1/4 cup Frangelico in a wide bowl or baking dish. Set aside.
  2. Heat pumpkin, brown sugar, 1 tsp cinnamon, rest of spices, and salt in a 2-3 quart sauce pan over medium-high heat stirring constantly until thick and glossy. This will take about 5 to 6 minutes. Remove from heat and transfer into work bowl of food processor. Process for 1 minute, scraping down sides of bowl after 30 seconds. Remove lid from work bowl, and refrigerate mixture until cool, approximately 30 minutes.
  3. Once pumpkin mixture is cool, place work bowl back on processor and add mascarpone and 2 TBSP Frangelico. Process until smooth, about 30 - 40 seconds, scraping bowl once after 15 - 20 seconds. Transfer pumpkin mixture to a large bowl.
  4. Whip cream to stiff peaks in a medium bowl. Fold 1/3 of whipped cream into pumpkin mixture. When almost fully incorporated, gently fold remainder of whipped cream into pumpkin mixture. Set aside.
  5. Working one at a time place ladyfingers in coffee mixture, roll them over, then arrange them in a single layer on the bottom of a 9-inch by 13-inch glass baking dish. Do not submerge the ladyfingers, and only allow them to soak up the coffee for 1 second per side. The cookies should not be fully saturated or the finished dessert will be soggy. You will not use all of the coffee mixture. Break or trim the ladyfingers as needed to neatly fit in the dish.
  6. Spread 1/2 of the pumpkin mixture over the ladyfingers. Use a rubber spatula to spread the mixture in a smooth, even layer completely covering the ladyfingers. Place 1 & 1/2 TBSP cocoa powder in a fine mesh strainer and dust it over the pumpkin mixture.
  7. Repeat steps 5 & 6 with remaining lady fingers, pumpkin filling, and cocoa powder. You may have a few left over lady fingers. Dust surface with 1/2 tsp cinnamon. Wipe the edges of the dish with a dry paper towel. Cover with plastic wrap and refrigerate for 8 to 24 hours to allow the flavors and textures to marry. Cut into pieces and serve chilled.

See what other Food52ers are saying.

  • mrslarkin
  • AntoniaJames
  • dymnyno
  • Sagegreen
  • Midge
I am an amateur baker and cake decorator. I enjoy cooking, as well as eating and feeding others. I live in the beautiful Pacific Northwest with my husband and our menagerie. I enjoy outdoor activities including hiking, mushroom hunting, tide pooling, beach combing, and snowboarding.