Tiramisu is a beloved Italian dessert. It's smooth, creamy and caffeinated so what's not to like? I love making it for holidays primarily because it's no-bake and let's be honest, we're all trying to find and easy and delicious way to make something special for big gatherings. I mixed some canned pure pumpkin (not pumpkin pie filling) into the classic mascarpone and whipped cream base and added amaretto liqueur to the coffee for a little kick. You can totally leave it out or substitute it with a touch of almond extract to make it alcohol free. Everyone is going to love this fall twist on an Italian classic!
For 8 Person(s)
For the Coffee Mix:
- 2 1/4 cups brewed espresso coffee
- 3/4 cup Amaretto liqueur or Almond Extract to taste
- 1/4 cup whole milk
For the Filling:
- 2 c heavy whipping cream
- 2 tablespoons confectioners sugar
- 16 ounces mascarpone cheese (room temperature)
- 15 ounces pure pumpkin (not pumpkin pie filling)
- 1/2 cup light brown sugar
- 2 teaspoons pumpkin pie spice
- about 48-50 lady finger cookies or Savoiardi (I used about 16 per layer and made 3 layers in a 9x13 inch pan)
For the Topping:
- 1 tablespoon granulated sugar
- 1 tablespoon ground cinnamon
- Get the Lady Fingers (Savoiardi) HERE!
- In a shallow dish combine the espresso, amaretto or extract and milk. Mix to combine and set aside.
- In a mixing bowl combine the heavy whipping cream and confectioners sugar. Whip until stiff peaks form and set aside.
- In a large mixing bowl combine the mascarpone, pumpkin, light brown sugar and pumpkin pie spice. Gently fold the ingredients together with a rubber spatula until smooth and well combined.
- *Note: Try and be gentle while mixing mascarpone because it has a tendency to curdle and become a bit grainy if it's overworked. If this happens then don't worry too much, the tiramisu will still be good, but try to avoid it!
- Gently fold the whipped cream into the pumpkin mixture until smooth and airy. Set aside
- Dip each lady finger cookie into the coffee mixture and lay them into a 9x13 pan (I used a glass Pyrex) break the cookies to fit them in if necessary. I did two rows of 6 cookies vertically and two rows of 2 cookies horizontally, but just make sure the cookies fit nicely together.
- Spoon 1/3 of the filling over the first layer of cookies and repeat 2 more times.
- In a small bowl whisk the cinnamon and sugar together and sprinkle it over the top layer.
- Refrigerate for at least 4 hours or overnight. Serve chilled.
*Note: The pieces will cut really beautifully if you pop it in the freezer for 20-30 minutes.