Pumpkin Tiramisu 


Preparation
15 MIN
Chilling
12 H
Servings
8

Pumpkin Tiramisu 



Ingredients

  • 1 cup (250 ml) espresso or strong coffee, hot
  • 1 cup (250 ml) sugar
  • 2 tablespoons (30 ml) dark rum
  • 1 container 10 oz (275 g) mascarpone cheese
  • 1/2 cup (125 ml) pumpkin purée
  • 1/4 teaspoon (1 ml) ground cinnamon
  • 1/4 teaspoon (1 ml) ground ginger
  • 1/4 teaspoon (1 ml) ground nutmeg
  • 1 cup (250 ml) 35% cream
  • 18 ladyfingers 

  • 1 teaspoon (5 ml) cocoa powder

Preparation

  1. In a bowl, combine the coffee, 30 ml (2 tablespoons) of sugar and the rum. Keep in the refrigerator.
  2. In a food processor, combine the mascarpone, 125 ml (1/2 cup) sugar, pumpkin purée, and spices until the texture is smooth, about 2 minutes. Set aside.
  3. In another bowl, whip the cream with the remaining sugar until stiff peaks form. With a spatula, gently fold into the cheese mixture.
  4. Quickly soak the cookies into the coffee mixture. Place half the cookies at the bottom of a large serving bowl or a 20-cm (8-inch) square dish. Cover with half the cheese mixture and layer with the remaining cookies and filling. Refrigerate for 2 hours before serving. Sift the cocoa powder over the surface. Refrigerate for at least 2 hours or overnight.