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Pumpkin Tiramisu
© John Kernick

Pumpkin Tiramisu

  • TOTAL TIME: 45 MIN Plus overnight chilling
  • SERVINGS: 12
  • MAKE-AHEAD

Layers of silky pumpkin mousse and coffee-dipped ladyfingers create a spectacular tiramisu that's a terrific alternative to pumpkin pie.

  1. One 15-ounce can pumpkin puree
  2. 1/2 cup light brown sugar
  3. 3/4 teaspoon ground ginger
  4. 3/4 teaspoon ground cinnamon
  5. 1/4 teaspoon kosher salt
  6. Pinch of freshly grated nutmeg
  7. 3/4 cup granulated sugar
  8. 1 1/2 cups mascarpone cheese
  9. 2 1/2 cups heavy cream
  10. 2 cups brewed coffee, cooled
  11. Two 7-ounce packages dry ladyfingers
  12. Chocolate shavings and candied ginger, for garnish
  1. In a large bowl, whisk the pumpkin puree with the brown sugar, ginger, cinnamon, salt, nutmeg and 1/2 cup of the granulated sugar. Add the mascarpone and 1 1/2 cups of the heavy cream. Using an electric mixer, beat the pumpkin mixture at medium speed until soft peaks form; do not overbeat.
  2. 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.
  3. 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.
Make Ahead The tiramisu can be refrigerated for 2 days.