Guests will come back for seconds with Pumpkin Tiramisu on the table. Light pumpkin mousse layered with ladyfingers that have been drenched in coffee.
As much as I love pumpkin pie, I have to admit that I don’t mind mixing things up a bit … as long as my beloved pie is on the dessert buffet along with everything else.
The idea of varying the sweet treats also appeals to me. While there’s nothing wrong with this kind of pie and that kind of pie, I’m still young enough to believe that change is good.
After all, as wonderful as pie is, there are, unbelievable as it may seem, those who don’t much care for it as a vehicle of getting something sweet from plate to mouth. I know, I know; it’s hard to imagine, but it’s true.
That’s why a mix-up that includes a dessert with layers of coffee-soaked ladyfingers and pumpkin mousse is a really, really good thing.
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Easy. Really, really easy. This is a fantastic dessert to keep on hand for those times when peeling apples or rolling crust will end up adding to an already lengthy prep time. The stove and oven remain unused and other than a big bowl for beating the mousse and a small bowl for ladyfinger dipping, clean-up is non-existent.
The only issue I had with the recipe was with regard to the amount of ladyfingers used. I needed way more than double the amount of cookies to fully cover each layer.
Score. This dessert is delicious. I served it at an extended family dinner and everyone loved it (with the exception of our pumpkin-hating daughter). The mousse is light, a little bit tart from the mascarpone, and absolutely delicious. The coffee-soaked ladyfingers matched well with the pumpkin. Even the whipped cream did its job and provided that finishing exclamation point of goodness.
The only thing I missed was the the splash of booze that a real tiramisu has.
What I’d Do Different Next Time
I’d use 1 3/4 cups brewed coffee and 1/4 cup Kahlua or other coffee liqueur for dipping the ladyfingers.
- One 15-ounce can pumpkin puree
- ½ cup light brown sugar
- ¾ teaspoon ground ginger
- ¾ teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- Pinch of freshly grated nutmeg
- ¾ cup granulated sugar
- 1½ cups mascarpone cheese
- 2½ cups heavy cream
- 2 cups brewed coffee, cooled
- Two 7-ounce packages dry ladyfingers
- Chocolate shavings and candied ginger, for garnish
- In a large bowl, whisk the pumpkin puree with the brown sugar, ginger, cinnamon, salt, nutmeg and ½ cup of the granulated sugar. Add the mascarpone and 1½ cups of the heavy cream. Using an electric mixer, beat the pumpkin mixture at medium speed until soft peaks form; do not overbeat.
- In a medium bowl, whisk the brewed coffee with 2 tablespoons of the granulated sugar until it’s dissolved. Dip both sides of 6 ladyfingers in the coffee and arrange them in a single layer in a 4-quart trifle dish. Spread 1 cup of the pumpkin mousse on top. Repeat the layering 5 more times, ending with a layer of the pumpkin mousse. Cover and refrigerate the tiramisu overnight.
- In a large bowl, using an electric mixer, beat the remaining 1 cup of cream with the remaining 2 tablespoons of granulated sugar until soft peaks form. Dollop the whipped cream over the tiramisu, garnish with shaved chocolate and candied ginger and serve.
I think this dessert will be an outstanding addition to the Thanksgiving table, especially since I know several people don’t really care for pumpkin pie. This is light enough and has enough other flavors going on in it that doesn’t come across as heavily in the pumpkin direction as pie does.
Check out these other pumpkin recipes for delicious foods: