Pumpkin Tiramisu
User Reviews
5
Pumpkin Tiramisu
Description
Pumpkin Tiramisu begins by combining strong brewed espresso with rum to make a soaking mixture for ladyfinger cookies. Separately, egg yolks and sugar are whipped (either raw or gently cooked as zabaglione) into a pale, fluffy base. Mascarpone cheese, pumpkin puree, and whipped heavy cream are folded into this mixture to create a light, creamy filling with pumpkin flavor intertwined.
Ladyfingers are dipped briefly into the coffee mixture to avoid sogginess and layered with the creamy pumpkin mascarpone in an 8"x8" dish or similar container. The dessert is chilled to set layers and flavors meld. The cocoa powder dusted on top adds a touch of bitterness that contrasts the sweet pumpkin cream and coffee.
This tiramisu variation highlights the fusion of traditional Italian dessert techniques with autumn ingredients. It may be adapted for deeper or smaller containers by adjusting the number of layers or cookie size. Alcohol additions are optional for depth. The dessert is suitable for special occasions or seasonal meals.
Ingredients
Espresso Mixture:
- 1 ¾ cups espresso brewed; or strong coffee
- 2 ounces rum Or swap bourbon, or spiced rum
Pumpkin Mascarpone Whipped Cream:
- 4 egg yolk
- ½ cup sugar divided
- ¾ cup heavy cream
- 8 ounces mascarpone cheese room-temperature
- ½ cup pumpkin puree
To Assemble Tiramisu:
- 1 tablespoon cocoa powder unsweetened; divided
- 20 ladyfinger cookies Use gluten-free ladyfinger cookies if needed, ~1 package; amount approximate
Instructions
Espresso Mixture:
- Combine espresso and rum in a shallow bowl. Set aside.
Pumpkin Mascarpone Whipped Cream:
- Raw egg option: Add egg yolks and ¼ cup sugar to a medium-sized mixing bowl. Use an electric mixer on medium speed to beat until the eggs are fluffy and pale yellow. When the eggs have tripled in size, you're done.Cooked egg option (Zabaglione): Fill a medium-sized pan with about an inch of water, and bring it to a simmer. (Or use a double boiler.)Add egg yolks and ¼ cup sugar to a to a medium-sized heatproof bowl (such as Pyrex or metal), and set it on top of the pan with simmering water.Right away, use an electric hand mixer, whisk eggs at a medium speed, and continue beating until the mixture is light and fluffy. When the eggs have doubled in size, you're done. Remove eggs from heat and set aside.Make sure not to leave the eggs on the heat for longer than needed. You only want to heat them, not scramble them.
- In a separate large mixing bowl, add the cream and remaining ¼ cup sugar. Use an electric mixer on high to whip the cream until soft peaks form.Add the mascarpone and pumpkin, and continue mixing until the mixture is soft and spreadable.Use a rubber spatula to gently fold the egg mixture into the pumpkin mascarpone whipped cream.
Assemble the Tiramisu:
- Use a small mesh sieve (or a metal tea ball) to dust a 2-quart baking dish (such as an 8"x8" pan) with half the cocoa powder.
- One by one, dip the ladyfinger cookies into the espresso mixture and then arrange in the baking dish. Make sure the cookies absorb a little of the espresso, but don't leave them in the liquid very long or they'll fall apart.Continue adding cookies until you've got a single layer of cookies, breaking cookies into smaller pieces to fill in gaps as needed.
- Spread half the mascarpone whipped cream over the ladyfingers. Repeat process, topping mascarpone with another layer of soaked ladyfingers, and finishing with a final layer of the mascarpone mixture. Dust the top with the remaining cocoa powder.
- Refrigerate at least 4 hours (or overnight). Serve cold with optional berries if desired.Make Ahead / Leftovers:Tiramisu can be stored for 3-4 days in the fridge. Note that the ladyfinger cookies will soften as the dessert sits.
Notes
- Use an 8"x8" dish or similarly sized container for layering; adjust layers and cookies if using different shapes or sizes.
- For deeper containers, increase layers or break cookies into smaller pieces accordingly.
- Optional: Add 2 ounces of marsala or a sweet wine to the egg yolks for added flavor.
- Rum can be substituted with bourbon or spiced rum in the coffee soaking mixture as preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 410 kcal
% Daily Value*
| Calories | 410kcal | 21% |
| Carbohydrates | 33g | 11% |
| Protein | 7g | 14% |
| Fat | 26g | 40% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 217mg | 72% |
| Sodium | 77mg | 3% |
| Potassium | 159mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
| Vitamin A | 3391IU | 68% |
| Vitamin C | 1mg | 1% |
| Calcium | 85mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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