Tiramisu is one of the most popular desserts around the world, one of my favorites for sure and because I love everything pumpkin during Fall season, I gave a little adjustment to my original recipe from a couple of years ago.
One thing you should know about this recipe is that I do not use eggs for the filling like you usually do for a real tiramisu. I have tested this recipe many times and when I used eggs, I did not like how it tasted with pumpkin and spices.
This recipe is easy and super fresh to serve after dinner or just to share with your family and friends during spooky season or Thanksgiving.
What do you need for this recipe?
* One of the most important things of making tiramisu is that you need Ladyfingers. Ladyfingers or Naples biscuits, in British English sponge fingers, also known by the Italian name savoiardi or by the French name boudoirs, are low-density, dry, egg-based, sweet sponge cake biscuits roughly shaped like large fingers. If you can’t find them at your regular grocery store, you can buy them on Amazon or try to make them at home.
* When I make tiramisu, I use Kahlua which is a coffee liqueur, it gives it a nice flavor to the whole desert. But, if you do not want to use alcohol or want to keep your budget low, just replace Kahlua liqueur with more coffee in the recipe.
*Use mascarpone cheese and not cream cheese. They are totally different. In flavor, mascarpone cheese is way less tangy and has fatter content to make your filling creamier and more delicious.
*For this recipe, I recommend to use an 8*8 square dish. You can double the recipe for a bigger pan.
Let’s start with the recipe and if you would like to see how I made it, visit me on Instagram @pastry_tales
