Pumpkin Spice Tiramisu Recipe
Hello, November! It's pumpkin season π and I couldn't be happier, because I simply love pumpkin! I grew up with pumpkin pie and I simply loved it as a kid too. It is so versatile and I have learned how good it can be in savoury recipes as well (as I was living in India I tasted different combinations with pumpkin).
This combination came to my mind one day when a craving for tiramisu hit meπ
and I happened to have some pumpkin in the house as well. I just baked it, pureed it, added some pumpkin spice and mixed the tiramisu cream with it.
The result? DIVINE! My husband loved it to the core and you'll love it too! Give it a try!
- 250 g pumpkin puree
- 1 tsp pumpkin spice (a blend of cinnamon, nutmeg, cloves and star anise)
- 250 g mascarpone cheese (room temperature)
- 200 g cream (chilled)
- 50 g brown sugar (add more as per your taste)
- 250 g ladyfingers (or more, depends on the dimensions of your tray)
- 150 ml espresso (add some amaretto at this point - optional)
- 1 tbsp cocoa powder
- Making the cream
Start by mixing the pumpkin puree with the pumpkin spice and sugar. Mix well, then add the mascarpone cheese and beat everything well with a mixer. Separately, beat the chilled cream until thick and almost stiff. Incorporate the cream gently in the pumpkin and mascarpone mixture with a spatula by folding it. Set the cream aside.
- Preparing the ladyfingers
Soak every ladyfinger in the cooled espresso and start lining them on the tray. Repeat the same steps until you have a first layer of ladyfingers in the tray. Add 1/4 of the quantity of the cream, spread it nicely, then add one more layer of soaked ladyfingers, then repeat the steps and finish with a layer of cream. Dust the tiramisu with cocoa powder and chill it in the fridge for at least 5 hours.
Enjoy! You will love it!