Pumpkin Tiramisu

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  • Total Time: 1 hrs 0 mins
  • Hands-on Time: 0 hrs 45 mins
  • Makes: 12 servings

Pumpkin-mascarpone filling, fresh vanilla bean whipped cream and crystallized ginger highlight this warmly flavored tiramisu that’s high-end ristorante worthy.


  • 1 tablespoon

  • 1

  • 2 cups Hot water

  • 1/4 cup instant espresso powder

  • 7/12 cups maple syrup, divided (1/3 cup and 1/4 cup)

  • 5 large egg yolks

  • 3 tablespoons rum

  • 2 cups mascarpone cheese, softened

  • 1 cup unsweetened pumpkin puree

  • 1 1/2 cups heavy cream

  • 24 lady finger cookies


    1. Combine hot water, instant espresso powder and 1/3 cup maple syrup. Set aside.

    2. In a double boiler over low heat, add egg yolks, rum and 1/4 cup maple syrup. Whisk mixture continuously for 5 to 6 minutes, until it begins to thicken and has increased in volume. Keep heat low to cook eggs slowly and evenly for smooth texture. Remove from heat and transfer to a large bowl. Add mascarpone cheese, pumpkin puree and pumpkin pie spice, beating until just combined.

    3. In a small bowl with a stand or hand mixer, beat cream until thickened and peaks form. Using the edge of a knife, scrape vanilla from cut side of vanilla bean and add to cream. Beat briefly to mix. Add two-thirds of the whipped cream to pumpkin mascarpone mixture and gently fold together.

    4. Grease a 9-by-9-inch baking dish. Dip 12 ladyfingers into espresso mixture and line bottom of dish. Spread half of the pumpkin-mascarpone mixture over cookies. Repeat with remaining cookies and pumpkin-mascarpone mixture.

    5. Top with remaining vanilla whipped cream and sprinkle with garnish. Refrigerate for 8 hours or overnight before serving.

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