Pumpkin Tiramisu
Pumpkin tiramisu is an cosy, autumnal twist on the original Italian dessert with real pumpkin purée, espresso and added spices. Get the recipe!
You already know that I take my tiramisù seriously, so seriously that I’m a returning judge at the Tiramisu World Cup in Treviso, and I even have my own tasting spoon! Ha ha!
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So this pumpkin tiramisu has to pass my taste buds’ approval with flying colors to make it on my site. And it did! In fact, my entire family loved it!
What is Pumpkin Tiramisu?
Pumpkin tiramisu is a classic tiramisu, made with savoiardi biscuits, eggs, mascarpone cheese, sugar, espresso and cocoa, but with added pumpkin purée and spices. It’s a phenomenal dessert for the fall season and would be perfect for Thanksgiving!
Why This Recipe Works
Unlike other tiramisu recipes which don’t use egg, mascarpone cheese and even coffee, or substitute whipped cream or (heaven forbid) whipped topping, this version stays true to the original tiramisu recipe from Le Beccherie in Treviso.
All we’re doing is adding pumpkin purée and spices to the mascarpone egg mixture, that’s it! So it’s a true tiramisu, unlike others which cannot claim this fact. So just think: pumpkin pie meets tiramisu! I’m in love and so happy I made this; I just hope you try it, too!
Pumpkin Tiramisu
Adapted from the original tiramisu recipe from Le Beccherie Serves 8
FULL PRINTABLE RECIPE BELOW
Ingredients
- espresso
- sugar
- water
- egg yolks
- mascarpone
- pumpkin purée
- mixed spice (yes, you can use pumpkin spice, but it’s different than mixed spice)
- 18 ladyfingers (Matilde Vicenzi is recommended)
- 1 Tbsp cocoa good quality (like Perugina)
Special equipment: a platter or large plate, (or dish) which will fit two layers of 18 to 20 Savoiardi biscuits. Candy thermometer.
Directions
Drain the pumpkin in a fine mesh sieve, preferably overnight in the fridge.
Make the espresso coffee, and mix with up to 2 Tbsp sugar while hot, then add some water (to end up with 8 oz/237 ml). The end result should be to your liking; not too strong, or too weak, is best. You can also omit the sugar if you’re a strong coffee lover.
Set up a double boiler (if you don’t have one) by placing a glass bowl over a bit of hot water (the bowl should not touch the water) over low heat. Beat the egg yolks and remaining sugar off the heat for a few minutes, then transfer the bowl over to the barely simmering water in the pot until the temperature reaches 150 degrees F, or 65 C. Continue beating for 2 minutes, then allow to cool, stirring occasionally so it doesn’t create a skin.
1. Add the mixed spice to the egg yolks and sugar.
2. Then add the pumpkin purée and stir to combine.
3. Next, add the mascarpone.
4. Mix well. If too soft, you can refrigerate it for a few hours, but if you drained the pumpkin well, it should be perfect.
Assemble the Pumpkin Tiramisu
Pour some cold coffee into a bowl. Be sure it’s not hot or the biscuits will absorb too much liquid. Start dipping the Savoiardi biscuits into the coffee, once on each side. Do this quickly (no more than one second each side), then place each one on the platter (or in the dish) in a row (this is the original method). Continue until you have enough for one layer (my platter fit 9 cookies in length). Do not use more than 10 cookies.
Next, spread half of the mascarpone/egg mixture over the soaked biscuits, and repeat with the other half of the biscuits for the second layer.
If making in glasses, follow the steps above. Cover and chill the tiramisu before dusting with cocoa.
Serving the Pumpkin Tiramisù
Dust the chilled desserts generously with unsweetened cocoa (I like Perugina), clean the rim, and add a coffee bean, if desired.
If you made it in a pan, use a metal spatula to cut the pieces and serve them.
It is so delicious, you may just need a second sample!
Let me know in the comments below how you like it!
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Pumpkin Tiramisu
Special Equipment
Ingredients
- ¾ c coffee (espresso)
- 2 Tbsp sugar
- ¼ c water
- 3 egg yolks
- ½ c sugar
- 1 ¼ c mascarpone
- ¼ c pumpkin purée
- ½ tsp mixed spice
- 18 ladyfingers (Matilde Vicenzi is recommended)
- 1 Tbsp cocoa good quality (like Perugina)
Instructions
- Special equipment: a platter or large plate, (or dish) which will fit two layers of 18 to 20 Savoiardi cookies. Candy thermometer.
Make the Ingredients: Coffee and Cream
- Make the espresso coffee, and mix with up to 2 Tbsp sugar while hot, then add some water (to end up with 8 oz/237 ml). The end result should be to your liking; not too strong, or too weak, is best. Omit the sugar if you really love the flavor of a strong coffee.
- Set up a double boiler (if you don't have one) by placing a glass bowl over a bit of hot water (the bowl should not touch the water) over low heat.
- Beat the egg yolks and remaining sugar off the heat for a few minutes, then transfer the bowl over to the barely simmering water in the pot until the temperature reaches 150 degrees F, or 65 C. Continue beating for 2 minutes, then allow to cool, stirring occasionally so it doesn't create a skin.
- Add the mixed spice to the egg yolks and sugar, then add the pumpkin purée and stir to combine.
- Next, add the mascarpone and mix well. If too soft, you can refrigerate it for a few hours, but if you drained the pumpkin well, it should be perfect.
Assemble the Tiramisu
- Pour some cold coffee into a bowl. Be sure it's not hot or the biscuits will absorb too much liquid.
- Start dipping the Savoiardi biscuits into the coffee, once on each side. Do this quickly (no more than one second each side), then place each one on the platter (or in the dish) in a row (this is the original method). Continue until you have enough for one layer (my platter fit 9 cookies in length). Do not use more than 10 cookies. Next, spread half of the mascarpone/egg mixture over the soaked biscuits.
- Repeat with the other half of the biscuits for the second layer.
- Finally, spread with the rest of the filling, cover with cling film and refrigerate for at least 4 hours, but preferably overnight.
Serving the tiramisu.
- When ready to serve, remove from the refrigerator, and dust generously with cocoa (from a sieve).
- To serve, slice into even pieces, wiping the knife in between each cut to produce clean edges, and serve using a metal spatula (for best results).
Notes
- I recommend draining the pumpkin overnight to remove more liquid. I only drained mine for a few hours and this made the cream a bit more runny than I would have liked.
- For a mascarpone alternative, mix room temperature cream cheese (good quality is a must) with some creme fraiche for a more mascarpone-like texture (3:1 ratio of cream cheese to creme fraiche).
- Be sure to chill your tiramisu for at least 4 hours, but preferably overnight.
- Serving 8 gives smaller servings, so plan on serving 6 if you want a little larger serving or 4 for a very large serving.
Nutrition
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