Pumpkin Tiramisu

An autumn take on the traditional Italian dessert.

Course Dessert

Cuisine American, Italian

Keyword pumpkin, tiramisu

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

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.

This dessert can be stored, covered, in the refrigerator for up to 3 days.