Description
An easy no-bake pumpkin twist on the classic tiramisu.
Ingredients
Units
Scale
- 1 15–ounce can pumpkin puree
- 1/4 cup maple syrup
- 1/4 teaspoon salt
- 1/2 teaspoon ground ginger
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1 cup heavy whipping cream
- 1/4 cup mascarpone
- 2 tablespoons brown sugar
- 1 teaspoon vanilla
- 2 packages of ladyfinger cookies
- 2 cups of coffee
- for serving: whipped cream, cinnamon, and crystallized ginger
Instructions
- Prepare the pumpkin. In a stovetop pot, add the pumpkin puree, maple syrup, salt, ginger, cinnamon, and nutmeg. Heat on low until the pumpkin begins to bubble. Continue cooking on low for about 15-20 minutes, stirring occasionally, until the pumpkin is thick and has darkened slightly in color. (If you want to be exact, once finished cooking, this should weigh about 12 ounces.) Let cool completely.
- Prepare the pumpkin cream. In a stand mixer, add the heavy whipping cream, mascarpone, brown sugar, and vanilla. Whip on high until soft peaks form. Do not over-whip! In thirds, slowly fold in the reduced pumpkin, one batch at a time, until the mixture is smooth.
- To prepare the tiramisu, dip ladyfingers in the coffee and add a layer of the soaked cookies into your serving dish of choice. Let tiramisu chill in the fridge until ready to serve, at least an hour.
- To serve, add a layer of the cream, then another layer of cookies, and so on until the container is filled. Top with a layer of fresh whipped cream, a sprinkle of cinnamon, and chopped crystallized ginger. Enjoy!
- Prep Time: 10
- Cook Time: 20
- Category: dessert
Keywords: tiramisu, pumpkin