Pumpkin Tiramisu
With layers of silky pumpkin cream and coffee-dipped ladyfingers, this no-bake fall dessert tastes almost like a pumpkin spice latte.
With layers of silky pumpkin cream and coffee-dipped ladyfingers, this no-bake fall dessert tastes almost like a pumpkin spice latte.
Ingredients
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1 (15-ounce) can pumpkin puree
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1/2 cup light brown sugar
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3/4 teaspoon ground ginger
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3/4 teaspoon ground cinnamon
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1/4 teaspoon kosher salt
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Pinch of freshly grated nutmeg
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3/4 cup granulated sugar
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1 1/2 cups mascarpone cheese
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2 1/2 cups heavy cream
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2 cups brewed coffee, cooled
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2 (7-ounce) packages dry ladyfingers
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Chocolate shavings and candied ginger, for garnish
Method
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In a large bowl, whisk the pumpkin puree with the brown sugar, ginger, cinnamon, salt, nutmeg, and 1/2 cup of the granulated sugar. Add the mascarpone and 1 1/2 cups of the heavy cream. Using an electric mixer, beat the pumpkin mixture at medium speed until soft peaks form; do not overbeat.
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In a medium bowl, whisk the brewed coffee with 2 tablespoons of the granulated sugar until it’s dissolved. Dip both sides of six ladyfingers in the coffee and arrange them in a single layer in a 4-quart trifle dish. Spread 1 cup of the pumpkin mousse on top. Repeat the layering five more times, ending with a layer of the pumpkin mousse. Cover and refrigerate the tiramisu overnight.
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In a large bowl, using an electric mixer, beat the remaining 1 cup of cream with the remaining 2 tablespoons of granulated sugar until soft peaks form. Dollop the whipped cream over the tiramisu, garnish with shaved chocolate and candied ginger and serve.
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