Tiramisu is an unbelievably delicious Italian dessert made with sponge cake that has been soaked in coffee and liquor and layered.

There are many variations of this famous dessert. We decided to go with a pumpkin version to celebrate Fall. This recipe is made for individual servings, however you can make it the traditional way as well.

We chose lady fingers that we soaked in a spiced rum, like Captain Morgan’s. We used glass Irish coffee mugs as our vessel, and began the layering starting with the ladyfingers. We worked our way up with the next layer (pumpkin spiced whipped mascarpone cream cheese filling). Then the next layer (a maple and pumpkin spiced whipped cream).

This pattern is repeated again until it is finished off with a layer of whipped cream and sprinkled with cocoa powder.

How to make a layered pumpkin tiramisu:

Begin by combining the ingredients for the mascarpone layer. Mascarpone is an Italian version of cream cheese. It has a much different mouth feel than cream cheese does. As light as you can whip cream cheese, (think cheesecake) mascarpone isn’t as dense as cream cheese can be. This is due to the higher fat content.

Next comes the incredibly delicious maple and pumpkin spice whipped cream. This is nothing short of epic!

Finally, combine strong cooled coffee (or espresso) with the rum and sugar and dip the lady fingers in it. Place them in a glass mug (for individual servings) and layer with the mascarpone then the whipped cream.

Like I mentioned above, this tiramisu will make 6 individual servings if you use an Irish coffee mug. There will be 3 layers, topped with whipped cream.

If you choose to use a large glass dish, it will require 6 layers, finishing with whipped cream.

Pumpkin Tiramisu

★★★★★

5 from 1 reviews

Total Time: 20 minutes

Print Recipe

Ingredients

Scale

For the Mascarpone Cream:

⅔ Cup Heavy whipping cream
4 oz Mascarpone cheese
1 teaspoon Vanilla extract
½ Cup Canned pumpkin
1 teaspoon Pumpkin pie spice

For the whipped cream:

1 Cup Heavy whipping cream
¼ Cup Maple syrup
1 teaspoon Pumpkin pie spice
2 Tbsp Brown sugar

For the Ladyfinger Layer:

½ Cup Espresso or strong brewed coffee
2 Tbsp Spiced rum
1 teaspoon Brown sugar
2 (7 oz) packages of dry ladyfingers

To Serve, Optional

¼ Cup Cocoa powder
½ teaspoon Pumpkin pie spice

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Instructions

To make the mascarpone cream:

In a large bowl (or the bowl of a stand mixer), combine all of the ingredients. Begin by beating on low speed and gradually work up to medium speed.
Beat on medium speed until the pumpkin and mascarpone are fully combined and the mixture is light and fluffy— about 3 minutes. Set aside.

For the whipped cream:

In a large bowl (or the bowl of a stand mixer), combine all of the ingredients.
Begin on low speed and increase to high speed until the whipped cream can hold a stiff peak— about 3 minutes. Set aside.

To Assemble:

In a small bowl, combine the espresso, spiced rum and sugar. Stir to dissolve.
Dip a lady finger into the espresso/rum mixture and then place it into the bottom of a round glass dish. Repeat with as many ladyfingers as it takes to cover the bottom of the dish completely— breaking the ladyfingers in half if necessary.
For individual servings, cover the ladyfingers with ⅓ of the pumpkin mousse. Smooth the top to ensure an even layer. Next, cover the pumpkin mousse with ⅓ of the whipped cream. Smooth the top again to ensure an even layer. (see notes below for 1 large tiramisu)
Repeat 2 more times, ending with whipped cream.
Add the cocoa powder and pumpkin pie spice to a sifter and sift it over the top of the tiramisu in an even layer.
Refrigerate for at least 2 hours before serving.