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Author:
Franco Salzillo
The tiramisu is the quintessential northern Italian dessert, and it’s simply perfect. Layers of biscuits bathed in espresso topped with sweet mascarpone. What’s not to love?
Improving something that’s already perfect is no easy feat, but then again, pumpkin purée and pumpkin pie spices make everything better, so why not infuse a tiramisu with them?
What seems incompatible at first sight results in a merger of flavors and cultures that we can easily call a new classic. The pumpkin espresso tiramisu is born, and it’s gorgeous!
A Pumpkin espresso tiramisu is not that different from a classic one, so you need almost the same ingredients plus pumpkin puree and pumpkin spice.
Have in hand whipping cream, mascarpone, sugar, ladyfinger biscuit, freshly brewed espresso pumpkin purée from a can and a pinch of store-bought pumpkin pie spice mix.
You’ll also need a 9-inch square pan or similar, and remember the tiramisu is served cold, so it will need some time to chill in the fridge. Consider this is you’re making the dessert for tonight — it might take up to two hours to set.
Here’s the thing with this dessert, it will surprise classic tiramisu lovers and pumpkin pie aficionados. This is common ground, where the two desserts meet in communion.
This dessert is even better when served on warm evenings, perhaps during Spring or Summer, as it can cool you down while giving you an energy boost; at the end of the day, this is a caffeinated dessert with lots of calories!
Ideal for backyard grilling parties and dining alfresco, and a fun way to celebrate the holidays with a new take on two classic desserts, you can’t go wrong with the pumpkin espresso tiramisu.
Let’s check out the recipe. This original dessert is ready in twenty minutes plus chilling time, and that means there’s lots of time to enjoy an espresso of your own while you wait.
In a mixing bowl, beat the whipping cream with the sugar until peaks form.
Fold in the mascarpone, the pumpkin purée and pumpkin pie spices. Set aside.
Dip the ladyfinger biscuits in espresso and arrange them in a 9-inch square pan.
Top the biscuits with the pumpkin-mascarpone mixture and repeat to get two layers of biscuits covered with mascarpone.
Refrigerate for 2 hours before serving.
