Sweeten your fall months with this luxurious Pumpkin Spice Tiramisu! Soft like September clouds and chilly like November breeze, this dessert is to be enjoyed all year around.
However, its texture, taste, and especially its colors make it belong to the fall season more than any other. It looks as if the autumn fairy cast a spell on the brown, falling leaves and turned them into pure deliciousness!
The fusion of coffee, cocoa, and warm pumpkin spice notes within the creamy delights of traditional tiramisu is the ultimate comfort for your palate and satisfaction for your fall cravings.
What is Pumpkin Spice Tiramisu?
Starring the main lead, Pumpkin Spice (which is typically a combination of cinnamon, nutmeg, cloves, and ginger), the dessert is bound to have a warm halo and a certain depth to its earthly and rich flavor.
As the sidekick loyal to the hero, the pumpkin puree is used in the filling to provide gentle sweetness while supporting the other ingredients to shine. The mascarpone cheese enriches the dessert’s texture alongside its tanginess that harmonizes well with the rest of the ingredients.
Original tiramisu uses raw egg yolks; I opted to cook them over a water bath to not get the ick from raw eggs!
The Three Musketeers of Tiramisu
Coffee, cocoa, and cinnamon powders are the backbone of this tiramisu, considering the pumpkin spice to be its center.
Dipping the ladyfingers in coffee and dusting the cocoa and cinnamon on the top like the introductory and closing statement of this masterpiece.
These contrasting elements beautifully frame the dessert and harmonize it internally to create unmatched beauty!
Soaking time: Make sure you don’t dip the lady fingers in the coffee.
Layering Accuracy: To ensure that you get neat layers, make sure to evenly spread the mascarpone mixture as evenly as possible over the ladyfinger layer. This is best achieved by using a spatula.
Subtle Flavor Burst: For an extra burst of flavor, I add a small amount of pumpkin spice to the coffee used for soaking the ladyfingers to subtly enhance the dessert’s entire pumpkin spice experience.
Chill for Best Results: refrigerating the tiramisu for a sufficient time allows the flavors to mold well together. Overall, this is important for optimal texture and flavor.
Frequently Asked Questions (FAQs)
Yes, you can make Pumpkin Spice Tiramisu ahead of time. Actually, letting it chill in the refrigerator for a few hours or overnight allows the flavors to harmonize better with each other.
Absolutely! You can adjust the amount of pumpkin spice to your particular choice and preference. The goal here is to enjoy yourself.
To store your leftover Pumpkin Spice Tiramisu, it is best to use an airtight container and keep it in the refrigerator to protect its freshness and prevent it from absorbing undesirable odors from the fridge.
It is possible to freeze Pumpkin Spice Tiramisu, however, it’s not recommended as it can alter the texture of the creamy filling and the ladyfinger cookies as it may lead to a dessert that is simply not as good once thawed.
For the Creamy Layer:
Heavy Cream: to add thickness and richness to the dessert.
Powdered Sugar: its fine consistency creates an even and smooth texture.
Pumpkin Purée: gives the pumpkin flavor, moisture, and an autumnal hue.
Pumpkin Spice: complements the pumpkin puree with its blend of cinnamon, nutmeg, ginger, and cloves.
Vanilla: enhances and balances the flavors in addition to adding an extra layer of depth to the flavor profile.
Mascarpone: this creamy base that gives tiramisu its luscious texture adds a mild tanginess that perfectly complements the pumpkin and spices.
Egg Yolks: hold up the structure, bind the ingredients together, and add smoothness.
Brown Sugar: gives sweetness to the egg yolk mixture.
White Sugar: sweetens the egg yolk mixture, balances out the flavors, and creates a smooth consistency.
For the Ladyfingers’ Layer:
Ladyfingers: to form the base layer of the tiramisu. These sponge-like biscuits absorb the coffee or espresso mixture that contrasts with the creamy layers.
Coffee or Espresso (mixed with Pumpkin Spice): the contrasting bitterness of the coffee and the addition of pumpkin spice balances the sweetness of the creamy layers.
Cocoa Powder: a final touch of bitterness and a visual contrast with the creamy layers with its dark color.
Ground Cinnamon: gives a beautiful aroma and visual appeal to the garnish.
Steps to Prep
Prepare the coffee/espresso mixed with pumpkin spice. Set aside to cool.
Put the heavy cream and powdered sugar in a bowl. Beat them with an electric mixer on medium-high until you see soft peaks.
Add the mascarpone, pumpkin purée, vanilla extract, and pumpkin spice. Beat until well incorporated.
Add the egg yolks along with the brown and white sugar to a bowl. Whisk until they become pale.
Heat some water to simmer in a pot.
Add the egg yolk bowl and let it sit on top of the simmering pot of water, making sure the bottom of the bowl isn’t touching the water.
Whisk constantly, until you can dip your finger in and the sugar is dissolved and the eggs are a little more voluminous.
Remove from the heat, and fold in the mascarpone mixture.
Layer a single layer of ladyfingers dipped into the coffee mixture at the bottom of your 9×9 pan.
Add a generous layer of cream, then top with more coffee-soaked ladyfingers.
Dip the ladyfingers well, but not to the point that they’re dripping excess coffee.
Add more cream until completely covered.
Cover tightly and let it sit in the fridge for a minimum of 6 hours, preferably overnight.
Mix the ground cinnamon and cocoa powder together and dust on top right before serving.
Other Must-try Recipes:
Pumpkin Spice Tiramisu
For the Cream Layer
- 1½ cups heavy cream
- 15½ ounces can pumpkin purée
- 1 teaspoon pumpkin spice
- 1 teaspoon vanilla
- 12 ounces mascarpone
- 4 egg yolks large
- 4 tablespoons brown sugar
- 2 tablespoons white sugar
- 10½ ounces ladyfingers 3 packages of 3.5 ounces
- 1 cup coffee or espresso
- 1 teaspoon pumpkin spice
- 3 tablespoons cocoa powder
- 1 teaspoon ground cinnamon
- Prepare the coffee/espresso mixed with pumpkin spice. Set aside to cool.
- Put the heavy cream and powdered sugar in a bowl. Beat them with an electric mixer on medium high until soft peaks.
- Add the mascarpone, pumpkin purée, vanilla extract, and pumpkin spice. Beat until well incorporated.
- Add the egg yolks along with the brown and white sugar to a bowl. Whisk until they become pale.
- Heat some water to simmer in a pot.
- Add the egg yolk bowl and let it sit on top of the simmering pot of water, making sure the bottom of the bowl isn’t touching the water.
- Whisk constantly, until you can dip your finger in and the sugar is dissolved and the eggs are a little more voluminous.
- Remove from the heat, and fold in the mascarpone mixture.
- Layer a single layer of lady fingers dipped into the coffee mixture into the bottom of your 9×9 pan.
- Add a generous layer of cream, then top with more coffee-soaked lady fingers.
- Dip the lady fingers well, but not to the point that they’re dripping excess coffee. Now, Add more cream until completely covered.
- Cover tightly and let it sit in the fridge for a minimum of 6 hours, preferably overnight.
- Mix the ground cinnamon and cocoa powder together and dust on top right before serving.
- Very briefly dip the ladyfinger biscuits in the coffee mixture to prevent sogginess.
- Use a spatula to evenly spread the mascarpone mixture to get neat layers.
- Refrigerate the tiramisu for a sufficient period of time to ensure best results.