Pumpkin Spice Latte Tiramisu

Name: Pumpkin Spice Latte Tiramisu
Prep time: 25 min
Total time: 25 min
Yield: 8
Ingredients: 4 large egg yolks; ½ cup granulated sugar; 1 cup mascarpone cheese (8 oz), room temperature; ⅓ cup pumpkin puree (not pumpkin pie filling); ½ teaspoon ground cinnamon; ¼ teaspoon ground ginger; ⅛ teaspoon ground nutmeg; 1 teaspoon pure vanilla extract; Small pinch fine sea salt; 1 cup brewed espresso or very strong coffee, cooled; 2 tablespoons coffee liqueur, such as Kahlua (optional - for a non-alcoholic version, you can omit and add extra espresso if needed); 1 (7 oz) package ladyfingers (Savoiardi); Cinnamon, for dusting

25 MINPrep Time

8Servings

by Giadzy

There’s a reason why so many desserts get the pumpkin spice treatment in fall: warming spices lend themselves beautifully to an array of sweets. Tiramisu is a perfect vehicle for playing with flavors - like pistachio, lemon, or even traditional.

Tiramisu traditionally uses espresso, which gave us the perfect opportunity to hone in on the flavors of the beloved PSL (pumpkin spiced latte). Warming spices and pumpkin puree whipped into mascarpone create a silky-smooth mousse between ladyfingers, and this deceptively simple dessert turns into one seriously sophisticated fall dream.

Pumpkin Spice Latte Tiramisu

Rated 5.0 stars by 1 users

Servings

8

Prep Time

25 minutes

Ingredients

For the pumpkin mascarpone mixture:

4 large egg yolks
½ cup granulated sugar
1 cup mascarpone cheese (8 oz), room temperature
⅓ cup pumpkin puree (not pumpkin pie filling)
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
⅛ teaspoon ground nutmeg
1 teaspoon pure vanilla extract
Small pinch fine sea salt

For the espresso soak:

1 cup brewed espresso or very strong coffee, cooled
2 tablespoons coffee liqueur, such as Kahlua (optional - for a non-alcoholic version, you can omit and add extra espresso if needed)

For assembling:

1 (7 oz) package ladyfingers (Savoiardi)
Cinnamon, for dusting

Instructions

In a large bowl, use an electric mixer to beat the egg yolks and sugar together on medium-high speed until the mixture is pale, thick, and creamy, about 3 to 4 minutes. Add the mascarpone and beat until smooth and fully incorporated.
Add the pumpkin puree, cinnamon, ginger, nutmeg, vanilla, and salt. Beat or fold just until the mixture is smooth and uniform. (Taste and adjust spices if you like a bit more warmth.)
In a shallow dish, stir together the espresso and coffee liqueur (or maple syrup).
To assemble, quickly dip each ladyfinger into the espresso mixture. Arrange a layer of soaked ladyfingers in the bottom of an 8x8-inch dish or 2-quart baking dish. Spread half of the pumpkin mascarpone mixture over the top. Repeat with another layer of soaked ladyfingers and the remaining mascarpone mixture.
Cover and refrigerate for at least 6 hours, or overnight and up to 3 days. Just before serving, dust the top with cinnamon.