This easy, luxurious Pumpkin Tiramisù is a seasonal take on an Italian classic and features my favorite Fall flavors. With layers of fluffy mascarpone pumpkin mousse, espresso and marsala-soaked ladyfingers, and plenty of warm spices, it is a pumpkin lover’s dream. You won’t believe how easy it is to make! Whip up the mousse with an electric mixer. Buy ready-made ladyfingers (the soft ones). Layer together and that’s it! There’s no baking or cooking required, reserving premium oven space for the Thanksgiving turkey. Because it’s actually best when made a day ahead, it’s an ideal dessert for a holiday gathering.
Pumpkin Tiramisù – so soft, so creamy, super yummy, and impossible to stop eating!
- 2 cups mascarpone cheese, room temperature
- 2 cups heavy cream
- 2½ cups pumpkin puree [one (15-ounce) can plus ½ cup]
- 1⅓ cups packed light brown sugar
- 2 teaspoons cinnamon
- ¾ teaspoon ground ginger
- ½ teaspoon nutmeg
- ¼ teaspoon cloves
- ¾ teaspoon salt
- 1 tablespoon vanilla extract
- 2 (3-ounce) packages soft ladyfingers (see recipe note)
- ¼ – ⅓ cup espresso or strong coffee
- 1-2 tablespoons Marsala (optional for a non-alcohol dessert)
- Dutch-processed cocoa powder for dusting
- Add the mascarpone to bowl of stand mixer. Stir by hand to loosen. Add the cream, pumpkin, sugar, spices, and vanilla. Using the whisk attachment, whip on medium speed to medium peaks scraping the bowl as needed.
- Combine the espresso and Marsala. If you are using coffee, I suggest adding some instant espresso to fortify it. Adjust to your taste – less Marsala, stronger coffee.
- Soft ladyfingers are already cut in half horizontally. Lay one package (both halves) of the ladyfingers on a cookie sheet, rounded side up and brush with the coffee/Marsala mixture. Don’t oversoak them.
- Spread a thin layer of mousse in a 9×13 inch dish and lay the ladyfingers in a single layer, coffee/marsala side down (I prefer using a glass dish). Brush the exposed side of the ladyfingers with the coffee mixture, being careful not to get any excess liquid in the dish.
- Spread half of the mousse evenly over the ladyfingers. Repeat steps #3 and #4 with the remaining ladyfingers and mousse. Cover and refrigerate at least overnight.
- Just before serving, sift cocoa powder liberally over the top.