- 1 cup water
- 1 cup brewed coffee
- 2/3 cup sugar
- 2/3 cup hazelnut liqueur
- PUMPKIN MIXTURE:
- 2 cartons (8 ounces each) Mascarpone cheese
- 3/4 cup canned pumpkin
- 5 tablespoons sugar, divided
- 1-1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- 1-1/4 cups heavy whipping cream
- 54 crisp ladyfinger cookies (about 16 ounces)
- 1 tablespoon sugar
- 1/2 teaspoon ground cinnamon
- In a small saucepan, combine water, coffee, sugar and liqueur; cook and stir over medium-low heat until sugar is dissolved, about 3 minutes. Transfer to a shallow bowl; cool completely.
- In a large bowl, mix mascarpone cheese, pumpkin, 3 tablespoons sugar and spices just until blended. In a small bowl, beat cream until it begins to thicken. Add remaining sugar; beat until soft peaks form. Fold into mascarpone mixture.
- Quickly dip 18 ladyfingers into coffee mixture, allowing excess to drip off. Arrange in a single layer in a 13x9-in. dish. Spread with 1-2/3 cups cheese mixture. Repeat layers twice.
- Mix sugar and cinnamon; sprinkle over top. Refrigerate, covered, at least 8 hours or overnight. Yield: 12 servings.
Reviews for Spiced Pumpkin Tiramisu
"A great spin on tiramisu. I love pumpkin and this was light and airy and delicious! I cut it in half and put it in an 8 x 8 pan. It was perfect."
"This recipe was a hit at my book club gathering. I used a 9-in square dish instead of the recommended 13x9 and needed a total of 63 ladyfingers (3 layers of 21). The dipping of the cookies into the coffee mixture does take some practice. I ruined quite a few ladyfingers before I found my rhythm. lol"
"Yummy and very refreshing!"
"Very light pumpkin flavor! Good change on tiramisu. Not to mention this dessert has such a beautiful presentation and it worked out perfectly for our x xmas party."
"Outstanding!! I made this instead of pumpkin pie this year. I followed the recipe exactly as described (the Alessi Ladyfingers were a little tricky to find but I got them at Stop and Shop, in with the seasonal food). The only thing I had to do differently was break off about an inch of the end of the cookies in the last row to to make them fit in my 13x9 pan. I made the dessert the night before since we had to travel the next day. It was absolutely amazing!! I love pumpkin pie but this knocked everyone's socks off. I can't wait to make it again for my office party in a few weeks, I will look like a genius. Thank you!!!"
"I made this recipe, I don't see how they got layers out of the amount the recipe called for. I had to double the recipe to make two layers in my 9x13 inch casserole dish. Aside from that problem it turned out wonderful! I made some modifications, I used two teaspoons of pumpkin pie spice instead of all the separate ingredients, in each batch of the layers. I also changed the dipping recipe. I used 1/4 cup rum, 1/4 cup maple syrup,1 cup water,1 cup coffee and 2/3 cup dark brown sugar 1/2 cinnamon stick and 1/4 tsp nutmeg, after it cooled I added pumpkin latte creamer that gave it the flavor I was looking to meld the flavors together. I topped it with homemade crushed pistachio brittle to give a little crunchy texture to a soft desert!! A real keeper, Sew-crazy"