Where has all the tiramisu gone? Did 1995 take it all? Did the Olive Garden serve the last slice left in this world? I feel like it used to be so prevalent on dessert menus, but not anymore. And I think that’s a shame. Tiramisu is one of the easiest, most impressive desserts I can pull together in a flash. If you can dip cookies in coffee, stir together a mousse filling, and layer the two together—you’ve got a fancy dessert in no time! How many no-bake desserts have the complexity of flavor of tiramisu? None, I tell ya.
This pumpkin version couldn’t be easier. I dipped ladyfingers in espresso spiked with dark rum. Then, I stirred together the easiest pumpkin mousse filling: softened mascarpone cheese, pumpkin pie spice, powdered sugar, and, well, canned pumpkin. You’re just four ingredients away from a beautiful messy pile of sweetness on your plate. Seriously, can someone help me scoop tiramisu neatly next time?
This is one of those tiny casserole dishes that holds 4 cups of liquid to the brim. I think they call it a 1 quart dish? Regardless, any small casserole dish will work for this recipe. You could even use mini trifle cups like I do with my apple cider tiramisu recipe (though, you will get 4 servings instead of 2–not a bad problem to have). I do two layers with 6 ladyfingers each. This will use half of a standard package of ladyfingers. You could make my classic authentic tiramisu to use up the rest of the package. Not to be pushy or anything.
Fine, I’ll be pushy. I really want you to make this pumpkin tiramisu, especially if you love pumpkin spice lattes. It’s the flavors of a pumpkin spice latte with the addition of cake. Cake! I feel like I’m really good at life today.
15 minPrep Time
4 hrCook Time
4 hr, 15 Total Time
- 3/4 cup boiling water
- 1 (heaping) tablespoon instant espresso powder
- 1 tablespoon dark rum
- 8 ounces mascarpone cheese, softened
- 1/2 cup canned pumpkin puree
- 2/3 cup + 2 tablespoons powdered sugar, divided
- 1 teaspoon pumpkin pie spice (homemade recipe here )
- 12 ladyfingers (1/2 of a package)
- 1/2 cup heavy whipping cream
- In a shallow bowl, stir together the water, espresso powder and dark rum. Have ready a 1-quart casserole dish, or similar size dish.
- In a small mixing bowl, stir together the mascarpone, pumpkin, 2/3 cup of the powdered sugar, and pumpkin pie spice. Set aside.
- Next, dunk each lady finger in the espresso mixture, and make one layer with 6 of the ladyfingers in the casserole dish.
- Spread half of the pumpkin mixture on top.
- Repeat with the remaining lady fingers and pumpkin filling.
- Cover and chill at least 4 hours, or overnight.
- Before serving, whip the heavy cream and the remaining 2 tablespoons of powdered sugar. Spread on top of the tiramisu, and dust with extra pumpkin pie spice, if desired.