Description
A festive, no-bake dessert that layers creamy pumpkin mascarpone filling with coffee-soaked ladyfingers. Infused with warm pumpkin spice and cinnamon, this autumn twist on classic tiramisu is perfect for holiday gatherings.
Ingredients
- 8 oz mascarpone cheese, softened
- 1 cup heavy whipping cream
- 1 cup canned pumpkin puree
- 1/2 cup powdered sugar
- 1/4 cup brown sugar
- 2 tsp pumpkin pie spice
- 1 tsp ground cinnamon
- 1 tsp pure vanilla extract
- 24–28 ladyfinger cookies (savoiardi)
- 1 1/2 cups brewed espresso or strong coffee, cooled
- 2 tbsp coffee liqueur (optional)
- Cocoa powder, for dusting
Instructions
In a large mixing bowl, beat mascarpone until smooth. Add pumpkin puree, brown sugar, powdered sugar, pumpkin pie spice, cinnamon, and vanilla. Mix until fully combined.
- In a separate bowl, whip heavy cream until stiff peaks form. Gently fold the whipped cream into the pumpkin mixture until smooth and airy.
- In a shallow dish, combine espresso with coffee liqueur if using. Quickly dip each ladyfinger for 1–2 seconds per side—do not soak.
- Arrange a layer of dipped ladyfingers in a 9×13-inch baking dish or trifle dish. Spread half the pumpkin cream mixture over the top.
- Repeat with a second layer of dipped ladyfingers and the remaining pumpkin cream.
- Cover and refrigerate for at least 6 hours, or overnight, to allow flavors to meld.
- Dust the top with cocoa powder before serving.
Notes
- Add caramel sauce between layers for extra sweetness.
- Top with toasted pecans or walnuts for crunch.
- Use chai tea instead of coffee for a caffeine-free version.
- Serve in individual cups for a more elegant presentation.
- Prep Time: 25 minutes
- Cook Time: undefined
- Category: Dessert
- Method: No-Bake
- Cuisine: Italian-American
Nutrition
- Serving Size: 1/10 of recipe
- Calories: 320
- Sugar: 18g
- Sodium: 90mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 65mg