Everybody loves a make ahead dessert. This pumpkin tiramisu is giving us big "set it and forget it" energy, and we are here for it. Just because it's December, doesn't mean we have to put away the pumpkin, it is a winter veg, after all
16oz heavy whipping cream
24 oz mascarpone cheese
1 cup powdered sugar
1 cup pumpkin puree - see our roasted pumpkin puree recipe
1/2 teaspoon pumpkin pie spice
1/4 teaspoon vanilla extract
2 cups espresso, room temp or chilled
1 cup Mr. Black Coffee Liqueur
1 package ladyfinger cookies
cinnamon for garnish
By hand or in the bowl of a standing mixer, combine the mascarpone, powdered sugar, pumpkin puree, pie spice and vanilla. Beat until completely combined and smooth, set aside.
Using a mixer or by hand, whip the cream until medium peaks form. Gently fold the cream into the pumpkin mixture.
Line a 9x13 baking dish with the ladyfingers, breaking and arranging any pieces that don't fit. Using a pastry brush, soak each of the ladyfingers with the espresso. Don't be afraid to drench them. Follow with the coffee liqueur, but only a light layer. Place half of the pumpkin mixture on top and smooth over the ladyfingers. Repeat this process for another layer, two layers total.
Dust with more pumpkin pie spice, cinnamon, or even cocoa powder. Let sit overnight refrigerated before serving, but can be made up to 2 days in advance.
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