Ingredients for Pumpkin Tiramisu
- Pure Maple Syrup
- 1 tablespoon bourbon (optional)
- 1 cup pumpkin puree
- Ground Cinnamon
- Ground Ginger
- 1/4 teaspoon salt
- 1 cup heavy whipping cream, divided (1/2 cup for each use)
- 2 tablespoons granulated sugar
- 8 ounces mascarpone cheese, softened
- 2 tablespoons powdered sugar
- 1 package (approximately 12-16) ladyfingers
- Ground Nutmeg
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How to Make Pumpkin Tiramisu
- Line a 9x5x3-inch loaf pan with plastic wrap, leaving an overhang on the sides to lift the tiramisu later.
- In a small bowl, whisk together the maple syrup and bourbon (if using). Set aside.
- In a medium bowl, combine the pumpkin puree, cinnamon, ginger, and salt. Mix well.
- In a separate bowl, beat 1/2 cup of the heavy whipping cream with granulated sugar using an electric mixer until soft peaks form.
- Gently fold the whipped cream into the pumpkin mixture until just combined.
- In another bowl, beat the mascarpone cheese with powdered sugar until smooth.
- Gradually beat in the remaining 1/2 cup of heavy whipping cream until thickened but still light and fluffy.
- Arrange half of the ladyfingers in a single layer in the bottom of the prepared pan.
- Drizzle evenly with half of the maple syrup mixture.
- Spread half of the pumpkin filling evenly over the ladyfingers.
- Repeat layers with the remaining ladyfingers, syrup, and pumpkin filling.
- Dollop the mascarpone cream over the top and spread evenly using the back of a spoon.
- Cover the pan tightly with the plastic wrap, ensuring the tiramisu is sealed.
- Refrigerate for at least 8 hours, or preferably overnight (up to 24 hours).
- Lift the tiramisu out of the pan using the plastic wrap overhang.
- Place on a serving platter, sprinkle with nutmeg, and carefully cut into slices.
- Serve chilled and enjoy!
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
87g
Fat
48g
Carbs
10g
