Step 1: Gently Cook the Egg Mixture. In a heat-safe bowl (preferably a metal or glass bowl), whisk together the egg yolks, a whole egg, and granulated sugar until well combined and pale yellow. This initial whisking helps to dissolve the sugar. Next, create a double boiler by placing this bowl over a saucepan containing about 1-2 inches of simmering water. Crucially, ensure the bottom of the bowl does NOT touch the simmering water; the steam will cook the eggs. Continuously whisk the egg mixture for approximately 10 minutes, or until it has thickened significantly, resembling a custard, and feels hot to the touch. This cooking process ensures the eggs are safe to consume while providing that classic tiramisu richness. Once thickened, remove the bowl from the heat and set it aside to cool completely to room temperature. This cooling step is vital to prevent it from melting the mascarpone later.

Step 2: Whip the Heavy Cream. In a separate, large mixing bowl, or the bowl of a stand mixer fitted with a whisk attachment, pour in the cold heavy whipping cream. Whip the cream on medium-high speed until it forms stiff peaks. Stiff peaks mean that when you lift the whisk, the cream holds its shape firmly. Be careful not to over-whip, as it can turn into butter. Once whipped, immediately place the bowl of whipped cream into the refrigerator. Keeping it cold will help it maintain its volume and texture until it’s ready to be folded into the pumpkin mixture.

Step 3: Combine Mascarpone and Eggs. In a third, clean bowl, gently mash the slightly softened mascarpone cheese with a spatula or wooden spoon until it’s smooth and pliable. This helps remove any lumps. Once smooth, gradually add the cooked and thoroughly cooled egg mixture to the mascarpone. Whisk by hand, gently and carefully, until the two are just combined and appear smooth. It is crucial NOT to overwhisk the mascarpone at this stage. Overmixing can cause the mascarpone to break down and become watery or curdled, preventing the tiramisu from setting properly.

Step 4: Incorporate Pumpkin and Finish the Filling. Now, add the pumpkin puree and the pumpkin spice flavoring (or seasoning mix) to the mascarpone-egg mixture. Whisk everything together until the pumpkin is evenly distributed and the mixture is uniformly colored and fragrant. Finally, retrieve the chilled whipped cream from the fridge. Using a large spatula, very gently fold the whipped cream into the pumpkin-mascarpone mixture. Use a light, lifting motion to preserve as much air as possible in the cream. Continue folding just until no streaks of white cream remain and the mixture is fully combined, light, and airy. This delicate step ensures a light, mousse-like texture for your tiramisu.

Step 1: Prepare the Coffee Soak. In a wide, shallow bowl, combine the strong brewed coffee or espresso (ensure it’s completely cooled to prevent the ladyfingers from disintegrating), granulated sugar, and a touch of pumpkin spice flavor. Stir well until the sugar is fully dissolved. A shallow bowl makes it easier to quickly dip the ladyfingers without them becoming overly saturated. You can also add a shot of rum or Kahlua to this mixture for an adult version with an extra kick.

Step 2: Layering the Tiramisu. Take one ladyfinger at a time and quickly dip it into the coffee mixture – a swift, brief dip is all it needs to absorb enough liquid without becoming soggy. Arrange these dipped ladyfingers in a single, even layer at the bottom of your chosen serving dish (a 9″x6.5″x3″ dish works well, or similar size). Once the first layer of ladyfingers is down, spoon half of the pumpkin tiramisu filling over them, spreading it evenly all the way to the edges of the dish. Repeat this process with another layer of coffee-soaked ladyfingers, followed by the remaining pumpkin filling. Smooth the top surface of the tiramisu with a spatula to create an attractive, even finish. Crucially, cover the dish tightly with plastic wrap and refrigerate for a minimum of 8 hours, or ideally, overnight. This extended chilling time allows the ladyfingers to soften completely and the filling to firm up and fully meld all the exquisite flavors.

Step 3: Decorative Finishing Touch. Just before you’re ready to serve, add an elegant touch. Cut out mini pumpkin shapes (or any festive autumn shapes) from parchment paper. Gently place these cutouts directly onto the surface of the chilled tiramisu. Then, liberally sprinkle the entire top surface with cocoa powder, followed by a light dusting of pumpkin spice seasoning. The cocoa powder adds a beautiful color contrast and a hint of bitterness, while the extra pumpkin spice amplifies the aroma. Carefully use a toothpick to lift and remove the parchment paper cutouts, revealing clean orange pumpkin shapes underneath against the dark cocoa, creating a stunning visual effect.

Step 4: Serve and Enjoy. With its beautiful presentation and perfectly set layers, your pumpkin tiramisu is now ready to be enjoyed! You can either scoop individual portions directly from the dish or slice it into neat squares or rectangles for a more formal presentation. Gather your loved ones and savor every creamy, spiced bite of this exceptional fall dessert.

Expert Tips for Tiramisu Success

1. Avoid Overmixing Mascarpone: This is arguably the most crucial tip! Mascarpone cheese is delicate. While it needs to be smoothed out initially and gently combined with the egg mixture, vigorous or prolonged whisking will cause its fat and liquid to separate, resulting in a runny, grainy filling that won’t set. Always mix gently and only until just combined.
2. Whip Cream to Stiff Peaks: The volume and stability of your whipped heavy cream are key to a light and airy tiramisu. Ensure your cream is very cold before whipping. Stiff peaks mean the cream holds its shape when the whisk is lifted. Gently fold this whipped cream into the pumpkin-mascarpone mixture to maintain its airiness. This step is what gives the tiramisu a delightful, mousse-like texture, replacing the raw whipped egg whites found in some traditional tiramisu recipes for safety.
3. Chill for a Minimum of 8 Hours: Patience is a virtue when making tiramisu. The lengthy chilling period is not just for cooling; it’s essential for the ladyfingers to fully absorb the coffee mixture and soften to the perfect cake-like consistency. More importantly, it allows the mascarpone filling to firm up and all the intricate flavors to meld and deepen. For the absolute best results, chilling overnight is highly recommended.

While ladyfingers are traditional, you have several excellent alternatives. You can use any crisp vanilla cookie, shortbread, or even golden Oreos (or chocolate Oreos if you prefer) for a unique twist, as shown in my Oreo tiramisu recipe. Just ensure they are sturdy enough to be dipped without immediately falling apart and complement the pumpkin and coffee flavors.

Yes, if mascarpone cheese is unavailable, you can substitute it with full-fat cream cheese. The texture will be remarkably similar and still deliciously creamy, but the flavor profile will have a slightly tangier note compared to the mild sweetness of mascarpone. I strongly advise against using ricotta cheese, as its naturally grainy texture will result in a less smooth and desirable tiramisu filling.

I do not recommend attempting to stack this recipe as a traditional layered cake. Tiramisu, by nature, is designed to be a softer, more pudding-like dessert. The filling, while firm after chilling, is still quite wet and rich, and the soaked ladyfingers are too delicate to support multiple stacked layers. It’s best enjoyed as a spoonable, elegant dessert served from a dish.

There are two primary reasons why your filling might be too runny. Firstly, overmixing the mascarpone cheese is a common culprit; mascarpone tends to liquefy when agitated too much. Mix it gently and only until smooth. Secondly, ensure that your heavy cream is whipped to stiff peaks. This firm, airy cream is crucial for providing the necessary structure and thickness that allows the tiramisu filling to set perfectly in the refrigerator.

If you prefer a coffee-free version, you have several delicious options. You can use strong brewed black tea for a nuanced flavor, or a chai tea for a spicy kick that complements the pumpkin. For a completely caffeine-free and milder alternative, simply use milk (dairy or non-dairy) or even a spiced apple cider to soak your ladyfingers, creating a different but equally delightful dessert.

No, this specific recipe is written to be alcohol-free, making it suitable for all ages and preferences. However, if you enjoy a spirited dessert, you can certainly add a double shot of rum, Kahlua, or a coffee liqueur to the espresso mixture used for soaking the ladyfingers. This addition would impart a wonderful, sophisticated depth of flavor and an enjoyable kick to your tiramisu.

The serving dish I used for this recipe measures 9 inches by 6.5 inches by 3 inches, but any similarly sized dish will work wonderfully for your pumpkin tiramisu creation!

Equipment

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  1 9″ by 6.5″ by 3″ serving dish or anything similar in size

Ingredients

 

 

Instructions

 

Notes

Nutrition