Pumpkin Tiramisu

Tiramisu is one of my favorite Italian desserts.  Translated, it’s the “pick me up” dessert as it normally contains espresso mixed with liquor.  Its lightly sweetened with just enough richness to feel indulgent.  The touch of liquor, whether Amaretto, Kahlua, Frangelico or Rum enhances the taste of the gentle mascarpone and ladyfingers for a wonderful after dinner dessert.

While I love cheesecakes in every flavor imaginable, the lightness of the Tiramisu makes it more welcoming to me after a full dinner.  Traditionally the ladyfingers or sponge cake are dipped in a mixture of espresso and liquor with a dusting of cocoa powder.  During the holidays, I’ve also used Panettone sliced for the cake layers.  In the spring I’ve made it with mixed berries and now for the fall and Thanksgiving holiday, pumpkin!

Some variations use eggs, either raw or cooked.  This recipe has no eggs and no baking which makes it quick and easy to pull together.  Just make sure to prepare it one day ahead to marry the flavors and set up nicely.  And that to me is a plus as I love make-ahead desserts!

Pumpkin Tiramisu

Adapted from Cookies from Italy

1 ½ cups chilled organic whipping cream

¾ cup sugar

1 8oz container mascarpone cheese, room temperature

1 15 oz can pumpkin puree

½ teaspoon cinnamon

¼ teaspoon cloves

¼ teaspoon freshly grated nutmeg

1/4 cup Amaretto liqueur

1 7 oz package ladyfingers and ½ of another

2 oz  Amaretto cookies, crushed

In a medium size bowl, beat whipping cream and sugar until peaks form, set aside.  In a large mixing bow, beat mascarpone cheese, pumpkin, cinnamon, cloves and nutmeg beating until combined well and smooth.  Stir in the whipped cream into the mascarpone mixture, blending well.

To assemble:  Quickly dip the ladyfingers into the amaretto and line the bottom of a 9 inch spring form pan.  Dip the ladyfingers just to moisten, not get totally soaked.  Break some of the ladyfingers to fit completely.  Spread half of the filling over the ladyfingers smoothing evenly.  Repeat with the second layer of amaretto dipped ladyfingers and top with the remaining filling.  Smooth and cover tightly in plastic wrap, then foil.  Refrigerate overnight.

To unmold, run a knife around the inside edge of the pan.  Release the pan sides and sprinkle the top with the crushed Amaretto cookies.  Serves 8.

37 thoughts on “Pumpkin Tiramisu

  1. Oh, my…..tiramisu is also one of my favorite desserts, and your version made me drool all over the keyboard…

    awesome idea, pumpkin tiramisu… love it!

  2. What a lovely dessert, Linda! As much as I love cheesecake, I’m with you. I’ll often opt for tiramisu because it’s lighter but still every bit as good. I’ve never seen pumpkin tiramisu before but your opening photo sure makes me wish I had! A great post in every way!

  3. I’m not normally a huge fan of tiramisu – mostly because a lot of the versions I’ve seen have chocolate. This rendition, however, looks absolutely devour-able! I love the pumpkin and amaretto, not to mention the mascarpone! This is simply fabulous. You do certainly know your way around a pumpkin. 🙂

  4. All of your pumpkin recipes have been delicious sounding but tiramisu is really special for me. I have to take a dessert to friends for Thanksgiving and this sounds perfect…easy to travel with.

  5. Oh my heavens, this looks out of this world! I love that you used pumpkin!

    ps I finally sent the recipe, check your spam folder if it doesn’t come through 🙂

  6. Oh, delightful! Two of my favourites combined into one! I’m a fan of mascarpone and the amaretto liqueur… mmm… such a warming thought on a chilly Sunday. The topping of crushed Amaretto cookies is wonderful Linda and the picture of the sliced tiramisu is fabulous – look at how moist and luscious… what a success!

  7. Have I mentioned that you are a goddess Linda? This is crazy, amazingly fabulous and I love that it is No-bake as well. It’a almost 90 degrees here today! And it’s Halloween! That’s ludicrous. Your site always makes me happy and when you visit my blog, that makes me happy as well. I think you and I are frequently on the same wavelength…with our kids and our food. Have a great week!

  8. I am book marking this recipe! I couldn’t wait to read your post the other day, can’t wait to make this. We love tiramisu but adding pumpking would be so fitting for the Thanksgiving holiday! I’m loving your dessert pumpkin recipes!

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