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Spiced Pumpkin Tiramisu

I added pumpkin and subtracted some of the coffee flavor in a tiramisu I developed for a special holiday dinner. A new Christmas tradition was born! —Heather Clary, Downingtown, Pennsylvania
  • Total Time
    Prep: 30 min. + chilling Cook: 5 min.
  • Makes
    12 servings

Ingredients

  • 1 cup water
  • 1 cup brewed coffee
  • 2/3 cup sugar
  • 2/3 cup hazelnut liqueur
  • PUMPKIN MIXTURE:
  • 2 cartons (8 ounces each) mascarpone cheese
  • 3/4 cup canned pumpkin
  • 5 tablespoons sugar, divided
  • 1-1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground allspice
  • 1-1/4 cups heavy whipping cream
  • ASSEMBLY:
  • 54 crisp ladyfinger cookies (about 16 ounces)
  • 1 tablespoon sugar
  • 1/2 teaspoon ground cinnamon

Directions

  • In a small saucepan, combine water, coffee, sugar and liqueur; cook and stir over medium-low heat until sugar is dissolved, about 3 minutes. Transfer to a shallow bowl; cool completely.
  • In a large bowl, mix mascarpone cheese, pumpkin, 3 tablespoons sugar and spices just until blended. In a small bowl, beat cream until it begins to thicken. Add remaining sugar; beat until soft peaks form. Fold into mascarpone mixture.
  • Quickly dip 18 ladyfingers into coffee mixture, allowing excess to drip off. Arrange in a single layer in a 13x9-in. dish. Spread with 1-2/3 cups cheese mixture. Repeat layers twice.
  • Mix sugar and cinnamon; sprinkle over top. Refrigerate, covered, at least 8 hours or overnight.

Test Kitchen tips
  • Use a gentle touch when working with mascarpone cheese. It has a tendency to separate and become granular when overworked.
  • Get ready for your closeup! For a gorgeous finish, sift the cinnamon and sugar mixture over the tiramisu.

  • Editor's Note
    This recipe was prepared with Alessi brand ladyfinger cookies.
    Nutrition Facts
    1 piece: 491 calories, 28g fat (15g saturated fat), 121mg cholesterol, 88mg sodium, 52g carbohydrate (38g sugars, 1g fiber), 7g protein.