Everything you love about Tiramisu served up in individual glasses. This tiramisu has a fall twist with pumpkin puree and pumpkin spices!
Tiramisu is one of my favorite desserts. It’s creamy, decadent and has espresso soaked lady fingers for coffee lovers like myself. As if it couldn’t get any better I added pumpkin puree and pumpkin spice in the spirit of fall.
This Pumpkin Tiramisu tastes just like pumpkin pie mixed with a creamy custard. This is a perfect Thanksgiving dessert.
I have to admit I’ve been going a bit pumpkin crazy this fall. I have been trying to sneak pumpkin into every dessert I make. I’ve even been eating pumpkin for breakfast in my smoothies. I’m obsessed.
The pumpkin filling for my tiramisu is made with pumpkin puree, homemade whipped cream, and marscaponse cheese. I used Marsala as my liquor for this recipe. You can always use brandy or coffee flavored liquor.
I don’t like my desserts too sweet. This tiramisu has a touch of sweetness. Just enough to combat the tart espresso.
Tiramisu translates to “pick me up” due to the shot of espresso typically used in the dessert.
Tiramisu comes in many variations. Some use raw eggs or whipped egg whites to create a fluffy texture. I instead decided to cook my egg yolks with my sugar over a double broiler. I ended up with a thick binder for my filling.
It’s very important to let your Pumpkin Tiramisu sit for at least 4 hours. It is very tempting to dig right in but don’t! The flavors develop and taste so much better as they sit.
Tiramisu is very simple to make. The hardest part is waiting for the flavors to develop and the lady fingers to become soft.
It is important not to soak the lady fingers in the espresso for too long. Having them soak for more than a couple seconds will make the lady fingers crumble and fall apart. I had to break my lady fingers in half to layer them in my glasses.
I made the homemade whipped cream by simply beating the heavy cream in a stand mixer with the whisk attachment. If you want to skip this step you can always purchase store bought whipped cream. I would recommend against it because homemade heavy cream is sooo good!
Have a sweet tooth? Check out my full list of desserts!
- 5 tablespoons espresso
- 2 tablespoons dry marsala wine
- 20 lady fingers
- 4 egg yolks
- 6 tablespoons sugar
- ¾ cup heavy cream
- ⅛ teaspoon vanilla extract
- ½ cup mascarpone cheese
- 4 tablespoons pumpkin purée
- ⅛ teaspoon cinnamon
- pinch of nutmeg
- cocoa powder for dusting
- 2 tablespoons dark chocolate shavings
- Start by combining espresso and marsala in a small bowl.
- Allow lady fingers to soak in the espresso and marsala mixture for only a couple seconds. They will fall apart if you keep them in any longer. Set aside.
- Whisk eggs yolks and sugar in a double broiler over medium heat. Whisk continuously for 5 minutes or until thick. Take off the heat and allow to cool.
- Meanwhile, with a stand mixer with the whisk attachment whip heavy cream and vanilla into soft peaks. Takes about 5 minutes. Should be the same consistency of whipped cream.
- In a medium bowl combine mascarpone cheese, pumpkin puree, cinnamon, nutmeg and cooled egg yolk mixture. Fold in the whipped cream.
- Layer 1 soaked ladyfingers on the bottom of each glass. You will have to break in half for them to fit.
- Layer about 1 tablespoon of the pumpkin egg mixture onto of the ladyfingers. Rotating between the two. You will have 4 layers depending on how large your glass is. You will end on the pumpkin egg mixture.
- Top with a dusting of cocoa powders and dark chocolate shavings.
- Cover and store in the refrigerator until flavors develop. At least 4 hours. This dessert can keep in the refrigerator for 1-2 days. Enjoy!