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Pumpkin Coffee Tiramisu
recipe
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London
Pumpkin Coffee Tiramisu
Laila Mirza
Laila Mirza
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$1.00
A delightful twist on the classic tiramisu, featuring pumpkin purée and brown sugar espresso vibes. This version skips the traditional sabayon and alcohol, creating a unique aesthetic perfect for Thanksgiving.
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You Need

  • 750 g mascarpone cheese
  • 1 can pumpkin purée
  • 400 ml double cream
  • 1/2-3/4 cup brown sugar
  • 1/2 tbsp cinnamon
  • 1 tsp nutmeg
  • 1 tsp all-spice
  • 1 tsp cardamom
  • 1/4 tsp salt
  • 1 cup coffee
  • 30 ladyfingers
  • 250 ml whipping cream
  • 2 tbsp brown sugar (or more)
  • 1 tsp cinnamon
  • 1/2 tsp all-spice
  • 1 tbsp espresso powder
  • 1 tbsp brown sugar
  • 2 tsp cinnamon

    • How To

    1. Mix the room-temperature mascarpone cheese with the pumpkin purée VERY well until no lumps remain. Add sugar and spices, adjusting sugar to taste.
    2. Whip the double cream to soft peaks without overwhipping to avoid lumps when folding into the pumpkin mixture.
    3. Mix a large spoonful of whipped cream into the pumpkin mixture to loosen it. Fold in the remaining whipped cream gently to keep the texture light and fluffy.
    4. Pour coffee into a vessel suitable for dipping.
    5. Prepare a tiramisu/trifle bowl. Place a large spoon of pumpkin mix at the bottom, then dip ladyfingers in coffee, layer on top, and cover with more pumpkin mix. Repeat layers until all ingredients are used.
    6. Cover and refrigerate overnight.
    7. A few hours before serving, whip double cream with brown sugar and spices to soft/medium peaks. Adjust taste as needed. Top the tiramisu with whipped cream.
    8. Mix espresso powder, brown sugar, and cinnamon together. Sprinkle over the whipped cream topping.