Ingredients
- Ladyfingers: 24
- Mascarpone cheese: 16 ounces
- Pumpkin puree: 1 cup
- Heavy cream: 1 cup
- Granulated sugar: 1/2 cup
- Pumpkin pie spice: 2 teaspoons
- Strong brewed coffee, cooled: 1 cup
- Amaretto liqueur (optional): 2 tablespoons
Instructions
- Step 1: In a large bowl, whisk together the mascarpone cheese, pumpkin puree, heavy cream, granulated sugar, and pumpkin pie spice until smooth and creamy.
- Step 2: In a shallow dish, combine the cooled coffee and amaretto liqueur (if using). Quickly dip each ladyfinger into the coffee mixture, being careful not to soak them completely.
- Step 3: Arrange half of the soaked ladyfingers in a single layer at the bottom of a 9×13 inch baking dish.
- Step 4: Spread half of the pumpkin mascarpone cream evenly over the layer of ladyfingers.
- Step 5: Repeat layers with the remaining soaked ladyfingers and pumpkin mascarpone cream.
- Step 6: Cover the baking dish with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld together. Dust with cocoa powder before serving, if desired.
Notes
- Store leftover tiramisu in the refrigerator for up to 3 days, covered tightly, to maintain its creamy texture.
- This tiramisu is best served chilled, so there's no need to reheat it; simply let it sit at room temperature for a few minutes before serving.
- Garnish each slice with a sprinkle of chopped pecans or a dollop of whipped cream for an extra touch of fall flavor.
- For a richer coffee flavor, brew your coffee a little stronger than usual and let it cool completely before dipping the ladyfingers.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American