Name: Pumpkin Tiramisu Recipe
Prep time: 25 min
Total time: 4 h 25 min
Yield: 24.0
Ingredients: 16 ounces mascarpone cheese; 6 egg yolks; 1 cup granulated sugar; 1 15-ounce can pumpkin puree, (15 ounces); 1 teaspoon pumpkin pie spice; 1 1/2 cups heavy cream; 1/3 cup powdered sugar; 1 1/2 cups espresso coffee, or strong coffee, chilled; 34 ladyfinger cookies, (savoiardi)

Pumpkin Tiramisu Recipe

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25 m 4 h 24 Servings

Ingredients

16 ounces Mascarpone Cheese
6 Egg Yolks
1 cup Granulated Sugar
1 15-ounce can Pumpkin Puree, (15 ounces)
1 teaspoon Pumpkin Pie Spice
1 1/2 cups Heavy Cream
1/3 cup Powdered Sugar
1 1/2 cups Espresso Coffee, or strong coffee, chilled
34 Ladyfinger Cookies, (Savoiardi)

Directions

Place the mascarpone in a large bowl and stir to loosen. Set aside.
In a double broiler or heatproof bowl set over a small pot of simmering water, whisk the egg yolks and sugar together. Continue whisking until mixture begins to bubble and thicken, about 5 minutes or 170°F. Remove from heat and continue to whisk for 2 minutes to cool down.
Pour yolk mixture into bowl with mascarpone and stir, just until combined. Gently fold in the pumpkin and pumpkin spice.
In a separate bowl, whip the cream and powdered sugar until stiff peaks form. Fold into the mascarpone pumpkin mixture.
Place the coffee into a shallow bowl and dip the lady fingers in, turning to coat. Line the espresso dipped ladyfingers in a single layer in a 13x9 pan. Top with half the pumpkin mixture. Repeat another layer of espresso-dipped ladyfingers and top with the rest of the pumpkin mixture. Cover and refrigerate for at least 4 hours, preferably overnight. Dust with pumpkin spice before serving.