I love pumpkin and I love tiramisu. Here’s a recipe that brings the two together!
Pumpkin Tiramisu
An autumn take on the traditional Italian dessert.
Ingredients
- 8 oz mascarpone cheese
- 1 cup pumpkin puree
- 1 cup heavy whipping cream
- 1/3 cup sugar
- 1 Tablespoon vanilla
- 1 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1 1/2 Tablespoons instant coffee, dissolved in 3/4 cup hot water, cooled to room temperature
- 2 Tablespoons coffee liqueur, dark rum or Kahlua
- 6 oz. lady finger cookies, divided
- 2 teaspoons baking cocoa
Instructions
- In a large mixer bowl, beat together mascarpone cheese, pumpkin, cream, sugar, vanilla extract, cinnamon and nutmeg. Do not over whip.
- In a small bowl, combine coffee and liqueur.
- In an 8-inch baking dish, layer half the ladyfingers over the bottom.
- Drizzle half of coffee mixture evenly over ladyfingers.
- Top with half of the pumpkin mixture.
- Top with remaining ladyfingers.
- Drizzle with remaining coffee mixture.
- Top with remaining pumpkin mixture.
- Refrigerate for at least 2 hours or overnight.
- Dust with the cocoa powder before serving.
Notes
This dessert can be stored, covered, in the refrigerator for up to 3 days.
0 comments