Pioneer Woman Recipes Pumpkin Tiramisu
A creamy, spiced, no-bake dessert combining layers of coffee-soaked ladyfingers and pumpkin-mascarpone cream. Perfect for fall and holiday gatherings.
Equipment
- Mixing bowls (medium and large)
- Electric mixer or hand whisk
- Rubber spatula
- Measuring cups and spoons
- Shallow dish for dipping ladyfingers
- 9x9-inch baking dish or trifle dish
- Fine-mesh sieve (for cocoa powder dusting)
Ingredients
- 1 cup pumpkin purée unsweetened
- ½ cup sugar
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon ground cloves
- 8 oz mascarpone cheese
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 1 package ladyfingers
- 1 cup strong brewed coffee or espresso cooled
- Cocoa powder or shaved chocolate for topping
Instructions
- Prepare the pumpkin cream: Mix pumpkin purée, sugar, cinnamon, nutmeg, cloves, and mascarpone until smooth.
- Whip the cream: Beat heavy cream with vanilla until stiff peaks form, then fold into pumpkin mixture.
- Dip ladyfingers: Quickly dip each ladyfinger into cooled coffee and layer in the baking dish.
- Assemble layers: Alternate coffee-dipped ladyfingers with pumpkin cream until dish is filled, finishing with cream on top.
- Chill: Refrigerate for at least 4 hours or overnight.
- Serve: Dust with cocoa powder or garnish with chocolate shavings before serving.
Notes
Make-ahead friendly: Prepare a day in advance.
Optional liquor: Add coffee liqueur for an adult version.
Substitutions: Use almond milk or gluten-free ladyfingers for dietary preferences.
Ensure ladyfingers are dipped briefly to prevent sogginess.
