Pumpkin Spice Tiramisu
This dessert is the epitome of autumnal sweets. You will love the harmonious blend of spices, coffee, and cocoa with its tangy and sweet flavors.
- Prep time
- 40 min
- Cook time
- Not listed
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1½ cups heavy cream
- 15½ ounces can pumpkin purée
- 1 teaspoon pumpkin spice
- 1 teaspoon vanilla
- 12 ounces mascarpone
- 4 egg yolks (large)
- 4 tablespoons brown sugar
- 2 tablespoons white sugar
- 10½ ounces ladyfingers (3 packages of 3.5 ounces )
- 1 cup coffee or espresso
- 1 teaspoon pumpkin spice
- 3 tablespoons cocoa powder
- 1 teaspoon ground cinnamon
Instructions
- 1
Prepare the coffee/espresso mixed with pumpkin spice. Set aside to cool.
- 2
Put the heavy cream and powdered sugar in a bowl. Beat them with an electric mixer on medium high until soft peaks.
- 3
Add the mascarpone, pumpkin purée, vanilla extract, and pumpkin spice. Beat until well incorporated.
- 4
Add the egg yolks along with the brown and white sugar to a bowl. Whisk until they become pale.
- 5
Heat some water to simmer in a pot.
- 6
Add the egg yolk bowl and let it sit on top of the simmering pot of water, making sure the bottom of the bowl isn’t touching the water.
- 7
Whisk constantly, until you can dip your finger in and the sugar is dissolved and the eggs are a little more voluminous.
- 8
Remove from the heat, and fold in the mascarpone mixture.
- 9
Layer a single layer of lady fingers dipped into the coffee mixture into the bottom of your 9x9 pan.
- 10
Add a generous layer of cream, then top with more coffee-soaked lady fingers.
- 11
Dip the lady fingers well, but not to the point that they're dripping excess coffee. Now, Add more cream until completely covered.
- 12
Cover tightly and let it sit in the fridge for a minimum of 6 hours, preferably overnight.
- 13
Mix the ground cinnamon and cocoa powder together and dust on top right before serving.