A fall twist on the classic Italian dessert, this no-bake pumpkin tiramisu features layers of creamy mascarpone and pumpkin spice-infused goodness with ladyfingers.
Author:Claire
Prep Time:20 min
Cook Time:0 min
Total Time:4 hr 20 min
Yield:8 servings 1x
Category:Dessert
Method:No-Bake
Cuisine:Italian-American
Diet:Vegetarian
Ingredients
Scale
1 cup heavy cream
1/2 cup powdered sugar
8 ounces mascarpone cheese, softened
1 teaspoon pumpkin pie spice
1/4 teaspoon ground cinnamon
1/4 teaspoon vanilla extract
1/4 cup strong brewed coffee or espresso, cooled
2 tablespoons rum (optional)
24 ladyfingers
1/4 cup pumpkin puree
Cocoa powder or cinnamon for dusting
Instructions
In a large bowl, whip the heavy cream and powdered sugar until stiff peaks form.
In a separate bowl, beat the softened mascarpone cheese with pumpkin pie spice, cinnamon, and vanilla extract until smooth.
Gently fold the whipped cream into the mascarpone mixture until just combined.
In a shallow dish, whisk together the cooled coffee and rum (if using).
Quickly dip each ladyfinger into the coffee mixture, ensuring they are moistened but not soggy.
Arrange a single layer of dipped ladyfingers in the bottom of an 8×8 inch baking dish.
Spread half of the mascarpone-pumpkin mixture evenly over the ladyfingers.
Repeat with another layer of dipped ladyfingers.
Spread the remaining mascarpone-pumpkin mixture over the second layer of ladyfingers.
Cover the dish with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the dessert to set.
Before serving, dust the top generously with cocoa powder or cinnamon.
Notes
For a stronger pumpkin flavor, you can add an extra teaspoon of pumpkin pie spice to the mascarpone mixture.
If you prefer not to use rum, you can omit it or substitute with a teaspoon of rum extract.
Ensure your mascarpone cheese is at room temperature for easier mixing.
This dessert pairs well with a cup of coffee or a warm spiced cider.