Pumpkin Tiramisu With Mascarpone Cream
From the Blog Author
Ingredients
- 250 grams ladyfinger cookies
- 250 grams pumpkin puree
- 250 grams mascarpone cheese
- 240 milliliters heavy cream
- 100 grams granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 120 milliliters strong brewed coffee, cooled
- 2 tablespoons coffee liqueur
Directions
In a medium bowl, mix pumpkin puree, mascarpone, sugar, vanilla, and pumpkin pie spice until smooth.
In a separate bowl, whip the heavy cream to stiff peaks.
Gently fold the whipped cream into the pumpkin-mascarpone mixture.
Combine coffee and coffee liqueur in a shallow dish.
Quickly dip each ladyfinger into the coffee mixture, ensuring they are soaked but not soggy.
In a 9x9-inch serving dish, layer half of the soaked ladyfingers.
Spread half of the pumpkin-mascarpone cream over the first layer of ladyfingers.
Repeat the layers with the remaining ladyfingers and cream, smoothing the top.
Cover and refrigerate for at least 4 hours, preferably overnight, to allow flavors to meld.
Before serving, dust with cocoa powder.
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Frequently Asked Questions
How far in advance can I prepare this Pumpkin Tiramisu with Mascarpone Cream?
This recipe benefits greatly from chilling, so you can prepare it up to 24 hours ahead of serving. Allowing it to set for at least 4 hours, as specified in the recipe, ensures the ladyfingers fully absorb the flavors and the mascarpone cream firms up perfectly.
Can I substitute the canned pumpkin puree in this recipe?
While the recipe calls for 250 grams of pumpkin puree, you can use homemade roasted pumpkin puree if you prefer. Ensure your homemade puree is very thick and well-drained, as excess moisture can thin out the mascarpone cream.
What is the best way to store leftovers of this pumpkin tiramisu?
Store any leftover Pumpkin Tiramisu tightly covered in the refrigerator. Because it contains fresh dairy (mascarpone and heavy cream), it should be consumed within 3 to 4 days for the best quality and food safety.
