Tiramisu is one of my favorite desserts. I love Fall season, pumpkins and pumpkin spice! Sooo of course I had to create this version for Fall fans like me.

This tiramisu is made with ladyfingers soaked in a Kahlua-espresso mixture, the filling is a pumpkin spice mascarpone cream, dusted with a mix of dark cocoa powder and pumpkin pie spice.

The video of how I made this tiramisu is on my Instagram account. Follow me and you’ll see all my fun videos! @Pastry_Tales

Let’s start with the recipe.

Yield 2.75 quart glass baking dish

Ingredients

7 oz ladyfingers (18-20 ladyfingers)

(This is the brand I like to use https://www.vicenziusa.com/products/classics/vicenzovo-ladyfingers/)

For the espresso syrup

1/4 cup Kahlua or rum. For a non-alcoholic dessert you can use 1 and 1/2 tablespoons Rum extract.

1/2 cup hot espresso (I mix 1/2 hot water with 1 teaspoon espresso powder)

For the pumpkin spice cream filling

3 large egg yolks

1/2 cup white granulated sugar

8 oz. mascarpone cheese

(This is the brand I usehttps://www.belgioioso.com/Products/Mascarpone)

1/2 cup plus 2 tablespoons pumpkin puree NOT pumpkin pie filling

3/4 cup super cold heavy whipping cream

1 teaspoon pumpkin pie spice

1/2 teaspoon vanilla extract

2-4 tablespoons powdered sugar (optional)

For dusting

1 tablespoon dark cocoa powder

1 teaspoon ground pumpkin pie spice

To decorate

Fall/Halloween sprinkles

Directions

For the espresso-Kahlua mixture

In a small bowl mix hot espresso and Kahlua. Set aside.

For the pumpkin spice cream filling

1.- In a heat-proof bowl mix egg yolks and granulated sugar. Place this bowl over a pan with simmering water and using a hand mixer or a whisk mix really well until it triples in volume for about 5-8 minutes. It will look foamy, creamy and the sugar has to dissolve completely. Let it cool for 2 minutes.

2.- In another bowl and using an electric mixer combine mascarpone, pumpkin puree, pumpkin pie spice, vanilla extract and the egg yolk-sugar mixture. Mix well until everything is well combined. Add the cold cream and mix until fluffy and double in volume.

3.- At this point, taste it and see if you want to add more sugar. You can add between 2-4 tablespoons of powdered sugar and mix until well combined.

5.-Now, dip half of your lady fingers into your coffee-marsala wine 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. Place the other half of ladyfingers on the top (first dip the espresso-Kahlua mixture). Add the other half of the mascarpone-cream mixture.

7.-Cover your dish with a lid or plastic wrap and let it chill overnight or at least 4-5 hours.

8.- Before serving:

In a small bowl mix dark cocoa powder and pumpkin pie spice. Sprinkle on the top of your chilled tiramisu. Cut in squares and serve.

If you have leftovers, please keep this dessert covered and in the fridge.

This is the glass dish I use for Tiramisu.