Happy Thursday! Today I’m hosting the montly collab on Instagram and the theme is “pumpkin desserts”. Last weekend I made a regular tiramisu for a small dinner with the family and I had leftover ingredients that I wanted to use before my trip to Peru. I decided to turn my favorite Fall drink (pumpkin spice latte) into tiramisu which I like a lot too. This dessert has everything that a pumpkin spice latte has: espresso, cream, spices, pumpkin! Also, you need some ladyfingers and mascarpone cheese. No egg yolks needed for this version of tiramisu.
A trick to achieve a great texture in a tiramisu is that when you dip your lady fingers into your coffee mixture, you dip them fast both sides, do not soak them for a long time because then you get a super wet and mushy dessert.
Let’s start with the recipe and if want to watch how I made it, visit me on Instagram @pastry_tales
Yield 2.75 quart glass baking dish
For the filling
7 oz ladyfingers (18-20 ladyfingers)
1/4 cup Kahlua or any other coffee liqueur. For a non-alcoholic dessert you can use 1 and 1/2 tablespoons Rum extract.
1/2 cup hot espresso (1/2 hot water + 1 or 2 teaspoons of espresso powder or instant coffee)
1/3 cup pumpkin puree (not pumpkin pie filling)
2 teaspoons vanilla extract
1/2 teaspoon pumpkin pie spice
1 tablespoons white granulated sugar
3/4 cup heavy cream
1/3-1/2 cup powdered sugar. I like to use 1/3 cup but if you want it sweeter add a bit more
8 oz. mascarpone cheese
1 ounce chocolate (shaved)
cocoa powder (for dusting)
1/2 teaspoon pumpkin pie spice
1.- In a small bowl mix espresso, 2 tablespoons Kahlua, vanilla extract and 1 tablespoon granulated sugar. Mix and set aside. This is going to be our coffee mixture for our ladyfingers.
2.- In a medium size bowl mix: mascarpone cheese, vanilla extract, pumpkin pie spice, powdered sugar, pumpkin puree and 2 or 3 tablespoons of Kahlua. Mix until everything is well combined and smooth.
3.-In another bowl, whisk your heavy whipping and when it is foamy add one or two more tablespoons of coffee liqueur and powdered sugar, until it reaches soft peaks. Add half the cream into the mascarpone mixture, fold it slowly and gently. Then, add the other half of the cream and keep folding until all is well combined.
5.-Now, dip half of your lady fingers into your coffee mixture and place it into the bottom of your dish. You might need to cut/adjust some of the ladyfingers so it fits properly in the bottom of your dish. Be careful when you dip your ladyfingers, dip both sides but do not make them very wet, it has to be a quick dip.
6.-Then, spread on the top half of your mascarpone-cream mixture. Shave some chocolate on the top. Place the other half of ladyfingers on the top (first dip them in the coffee mixture). Add the other half of the mascarpone-cream mixture. Finally, dust some cocoa and pumpkin pie spice on the top. That’s it! super easy. Cover your dish with a lid or plastic wrap and let it chill overnight or at least 6 hours.
Serve and enjoy! You can dust more cocoa powder on the top before serving if you want.