Coffee-soaked ladyfingers layered with a fluffy, spiced pumpkin mascarpone cream. An easy no-bake fall twist on classic tiramisu.
1½ cups strong brewed espresso or coffee, cooled
2 tablespoons maple syrup or sugar
2 tablespoons coffee liqueur or dark rum (optional)
16 ounces mascarpone cheese, cold
1 cup pumpkin puree
¾ cup light brown sugar
2 teaspoons pumpkin pie spice
1 teaspoon vanilla extract
1½ cups heavy whipping cream, cold
2 packages (7 ounces each) crisp ladyfingers
1 tablespoon unsweetened cocoa powder
½ teaspoon ground cinnamon
Stir the cooled espresso, maple syrup, and liqueur in a shallow dish.Whip the heavy cream to stiff peaks and set aside.Beat the mascarpone, pumpkin, brown sugar, pumpkin pie spice, and vanilla until smooth. Fold in the whipped cream gently.Dip each ladyfinger quickly into the coffee, about 1 second per side.Arrange a single layer of dipped ladyfingers in the dish. Spread half the pumpkin cream over the top.
Add another layer of dipped ladyfingers and the remaining cream. Smooth the top.
Cover and refrigerate at least 6 hours, or overnight.
Dust with cocoa and cinnamon through a sieve just before serving.
Dip ladyfingers quickly.
Chill at least 6 hours.
Use pumpkin puree, not pie filling.
Dust with cocoa just before serving.
Find it online: https://recipeshots.com/pumpkin-tiramisu/