Pumpkin Tiramisu

Pumpkin Tiramisu is a delightful, no-bake twist on the classic dessert, perfect for fall with a combination of creamy mascarpone, pumpkin flavors, and crunchy ladyfingers.

Print Recipe

Prep Time 20

Total Time 4

Course Dessert

Cuisine Italian

Servings servings

Calories 350 kcal

Ingredients

For the Pumpkin Mixture

1 cup mascarpone cheese
1/2 cup pumpkin puree
1/3 cup sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon

For the Cream Layer

1 cup heavy cream Whipped until stiff peaks form

For the Assembly

1 cup brewed coffee, cooled Fresh brewed and let it cool
1 package ladyfingers Sponge cake can be used as a substitute
to taste Cocoa powder for dusting Adds a nice finish

Instructions

Preparation

In a mixing bowl, combine mascarpone cheese, pumpkin puree, sugar, vanilla extract, and ground cinnamon until smooth.
In another bowl, whip the heavy cream until stiff peaks form.
Gently fold the whipped cream into the mascarpone mixture until well combined.

Assembly

Dip each ladyfinger into the brewed coffee for a few seconds, then layer them in a dish.
Spread a layer of the pumpkin mascarpone mixture over the ladyfingers.
Repeat the layers until all ingredients are used, finishing with the mascarpone mixture on top.
Dust with cocoa powder.

Chilling

Refrigerate for at least 4 hours, or overnight for best flavor. Serve chilled.

Notes

Chill the dessert overnight for the best flavor. This dessert is best served chilled after it has set, with options to enjoy it plain or with whipped cream on top. Store any leftovers in the refrigerator for up to 3 days. Avoid freezing.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 30gProtein: 5gFat: 25gSaturated Fat: 15gSodium: 100mgFiber: 1gSugar: 15g

Keyword Creamy Dessert, Fall dessert, Mascarpone recipe, No-Bake Dessert, pumpkin tiramisu

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