About how this Pumpkin Tiramisu was born…
Truth be told, I’m not really sure how the idea came to my mind. I don’t remember what I was doing when it happened, or if it even happened in a dream. But it happened. And here we are. Pumpkin Tiramisu.
Tiramisu is music to the ears of those who love both coffee and dessert.
It’s a sublime concoction of coffee-boozy soaked cookies, light whipped cream, creamy and sweet mascarpone cheese, in LAYERS, finished with a sprinkle of cocoa powder, oh baby! And that’s heavenly enough!
But right now it’s fall, aka my favorite season. And there’s pumpkin everywhere, so only natural I put it in anything I bake.
Tiramisu is one of those desserts you make for your guests, or for a holiday party. It’s celebratory, meant to bring people together in JOY! And, at this time of the year, if you make your tiramisu, a pumpkin one, that joy escalates to superior levels, autumnal levels!
I make my ladyfingers from scratch, because I
have make the time. And if you like that kind of stuff, you should too, cause it’s fun.
I use an adapted recipe from Serious Eats and I will post it on another occasion, but head on over to the recipe by Stella Parks on their website if you are interested. I’ve tried a few different ladyfinger recipes and this was the best one.
If you wanna have even more fun, roast your own pumpkin.
Just buy a pumpkin (small/medium size pumpkins are best because they won’t turn out as watery as the really large pumpkins), cut it in half, scoop the seeds out, turn the pumpkin upside down on a baking sheet. Roast pumpkin at 350F for as long as it takes to easily pierce a knife through it (40 min for a medium pumpkin).
Scoop the insides out and process in a food processor to make a smooth puree.
You can line a fine mesh sieve with a few layers of cheese cloth and drain the puree for an hour or so, to obtain a less watery puree.
You’ll be glad you did this!
Unless the pumpkin you’re roasting is very small, you’ll end up with more pumpkin puree than you’re going to need for this recipe.
So I recommend you either make other stuff with it, like the fabulous Pumpkin Creme Brûlée, or even some other stuff, pumpkin Mac and cheese is a favorite of mine. Or pumpkin cheesecake, which I also plan on publishing here because I have a beautiful recipe for it!
Eeeeeither way, if you don’t want to make anything and you are done with pumpkin for 3 months or so, just put the leftover puree in a ziplock bag, close tightly, eliminating the air from the bag and freeze for later!
If you make this recipe with store-bought ingredients, it can be a very easy, quick recipe to put together and everyone will love it, regardless if you roasted your own pumpkin or not!
- 6 egg yolks
- 3/4 cups white sugar
- 1 cup pumpkin pure
- 1/3 cup milk
- 1 1/4 teaspoon pumpkin spice
- 1 lb. mascarpone cheese
- 1 1/2 cup heavy whipping cream
- 5 tablespoons powdered sugar sifted
- 1 teaspoon vanilla extract
- 1/2 cup strong coffee brewed and brought to room temperature
- 3 tablespoons Kahlua
- 1 recipe for homemade lady fingers or 6 oz store-bought lady finger cookies
For the topping: 1 tablespoon cocoa powder + 1/4 teaspoon pumpkin spice
Pumpkin spice blend
- This recipe makes 1 1/2 teaspoon of pumpkin spice blend you’ll use 1 1/4 teaspoon of it for the mascarpone pumpkin filling and the remaining 1/4 teaspoon for the topping
- 3/4 teaspoon cinnamon powdered
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground clove
- 1/8 teaspoon ground allspice or two crushed allspice berries
Whisk egg yolks and 3/4 cup white sugar in a bowl. Mix milk, pumpkin puree and 1 1/4 teaspoon of pumpkin spice in a small saucepan and bring it to the stove, over medium heat, stir occasionally as you let the mixture come to a boil. As soon as you see the first bubbles emerging, turn heat off and temper the eggs with this mixture. Tempering eggs means you will add about 1/3 of the hot milk mixture to the egg/sugar mixture while whisking non-stop. Once that's incorporated, add the rest of the hot mixture slowly while whisking.
Pour custard back into saucepan and stir, over medium heat until it boils and thickens. Don’t stop stirring, mixture will look lumpy but then smooth out, keep the heat low to medium and keep an eye on it. Once it boils and the mixture looks smooth and creamy, turn the heat off, transfer to a bowl and cover the surface with some plastic wrap. You must do this so when the custard cools, it won’t form a skin on top.
Put custard in the fridge until it cools all the way, about 2 hours.
Hal an hour before proceeding, take mascarpone cheese out of the fridge and let it sit on the counter to soften up.
Whisk mascarpone cheese and pumpkin custard together. Set aside
Whip heavy cream and 5 tablespoons of powdered sugar and 1 teaspoon of vanilla in your mixer fitted with the whisk attachment. I like to whip my cream on high for about 3 minutes. Keep an eye on it not to over whip. Once you see stiff peaks, stop beating.
You will need a 9” springform pan
Mix coffee and kahlua in a shallow bowl.
Prepare your pan by lining the bottom and sides with plastic wrap. I use 2 pieces and line them crosswise.
Start by spreading about 1/2 cup of the pumpkin mascarpone mixture in the bottom of the pan. It will be a thin layer. Spread it to the ends as best as you can.
Dunk each ladyfinger cookie in the coffee mixture, one by one and do this quickly or the cookies will be too soggy, specially if you are using homemade. Another alternative is to put the coffee+kahlua in a spray bottle and simply spray the cookies one by one before placing them in the tiramisu. Lay each cookie on top of the layer of pumpkin mascarpone. Try to keep them close together to cover the whole surface. Spread half of the remaining pumpkin mascarpone mixture over ladyfingers. Follow with half of the whipped cream. The next layer will be the cookies again. Follow with the last of the mascarpone mixture. Next is the other half of the whipped cream. And last but not least, do one last layer of the remaining ladyfinger cookies.
Cover the pan with plastic wrap and refrigerate overnight. Make sure you do refrigerate it overnight! The tiramisu will taste better on the second and third day, as the flavors have had time to blend together.
To assemble, simply turn the pan over on a cake platter, open the sides of the springform pan and remove plastic from the top. Use a sieve or a sifter to sprinkle one tablespoon of cocoa powder mixed with 1/4 teaspoon of the pumpkin spice blend on top of the tiramisu.
An alternative to assembling the tiramisu in a springform pan and then turning it into a cake platter is to assemble it in a tall glass dish! If that is the case, first, reserve 1/2 cup of the mascarpone pumpkin mixture. You want to start with a layer of ladyfinger cookies on the bottom of the glass dish, followed by half of the mascarpone pumpkin mixture, half of the whipped cream, ladyfinger cookies, mascarpone, whipped cream, ladyfingers once again and finally the 1/2 cup of the reserved mascarpone pumpkin mixture. To serve simply sprinkle the cocoa+ 1/4 tsp of pumpkin spice on top and scoop with a serving spoon.