If you love Tiramisu, you’re going to love this easy, no bake Pumpkin Tiramisu. It’s so easy to make and so delicious: the perfect dessert for fall and Thanksgiving. It’s light, fluffy, deliciously creamy with a greedy pumpkin flavour. You can prepare it in advance and let it rest in the fridge all night. It’s even better the next day!
Now let’s see how to make this easy Pumpkin Tiramisu recipe! So let’s get started.
Here more delicious recipes to enjoy: Hazelnut cake (Torta alle nocciole), Baci di dama (Lady’s kisses), Mixed berry jam pie, Nutella Tart with Hazelnut shortcrust pastry, Baked peaches with amaretti, Chocolate Halloween Spider Cupcakes with Nutella heart
Ingredients for Pumpkin Tiramisu
- 4eggs (medium – AT ROOM TEMPERATURE)
- 1.1 poundsmascarpone (1 1/2 cup – (400 g))
- 1 cupwhipping cream (200 ml )
- 5 tablespoonssugar
- 2 coffee cupscoffee
- 10ladyfingers
- 2 tablespoonsamaretto (liqueur) (Rhum or Marsala)
- 1/2 cuppumpkin (canned purée (240 g))
- q.s.chocolate (shavings for garnish)
Tools
- 1 Electric hand mixer
Directions
In a large bowl (or in the bowl of your stand mixer) whip the cream until it reaches stiff peaks. Set aside.
Prepare the cream
Separate egg whites and egg yolks in two separate bowls.
First whip the egg whites until stiff: they are ready when they do not move if you turn the bowl over. When ready, set aside.
In another bowl whisk egg yolks with sugar until obtain a soft and fluffy mixture.
Meanwhile pour the mascarpone cheese into a bowl and work it with a spoon to make it softer.
When the egg yolks are soft and fluffy add softened mascarpone cheese and whipped cream. Mix gently from bottom to top with a spatula (or a wooden spoon).
Now separate the cream in two different bowls (2/3 and 1/3).
In the smaller bowl add purée pumpkin to the cream and mix gently. Set aside.
Prepare the coffee and add sugar and 2 tablespoons of Amaretto liqueur. Don’t use it if you don’t like liqueurs.
Finish and serve
Take your glasses and pour some white cream in.
Dip both sides of the ladyfingers into the coffee briefly (only a couple of seconds or they will fall apart if you keep them in any longer).
Layer 1 soaked ladyfinger on the bottom of each glass. You will have to break in half for them to fit.
Cover ladyfingers with white cream and continue. You will have 2 layers or 3 depending on how large your glass is. Then end on the pumpkin cream. Cover and refrigerate the tiramisu for at least 4 hours.
Garnish with chocolate shavings and serve.
Buon appetito!
Storage
Pumpkin Tiramisu can keep in the refrigerator for 1-2 days.
Tips and Trick
I only use fresh eggs from my hens so I don’t pasteurise them. But if you don’t want to worry about it, avoid egg whites and pasteurise egg yolks whisking them with sugar in a double broiler over medium heat for 5 minutes. When thick, take off the heat and allow to cool. Increase whipped cream dosage.
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