Pumpkin Pie Tiramisu

Pumpkin Tiramisu
Ingredients & Measurements
Lady Fingers: 
2 packages store bought ladyfingers (36 cookies)

Mascarpone Cream Filling:
2 (8 oz) (450g) packages of mascarpone cheese
1 cup (225g/8oz/250ml) heavy whipping cream
¾ cup (175g) canned pumpkin puree
1 cup (125g) powdered sugar divided
2 tsp. cinnamon
1 tsp. vanilla extract 
¼ tsp. cloves
¼ tsp. ginger
¼ tsp. salt
¼ tsp. ground nutmeg

Espresso Mixture:
4 shots ⅔ cup or (153g/150ml/60z) of espresso*
¼ cup water

Powdered Sugar Topping:
½ cup (60g) powdered sugar divided
1 tsp. cinnamon
⅛ tsp. cloves
⅛ tsp. ginger
⅛ tsp. nutmeg
⅛ tsp. salt 

Recipe Notes: *I used Nespresso Chiaro Double Espresso, you can use a cup of strong coffee if you do not have espresso.

Directions:
Step 1: Brew Coffee/Espresso
Allow coffee or espresso to cool slightly. If you use espresso, add the water and stir to combine.

Step 2: Pumpkin Mascarpone Filling
In a large bowl cream mascarpone, pumpkin puree, spices, salt, and half of the powdered sugar. Cream until light and fluffy. In a medium bowl, whip whipping cream, vanilla extract, and remaining powdered sugar together until medium stiff peaks form. Gently fold the whipped cream into the pumpkin mascarpone filling until light and fluffy.

Step 3: Assemble the Tiramisu
I used an 11 x 8 inch casserole dish for this, if you use a 9×13 you will need a few more lady fingers than I used. You can opt to brush the lady fingers with the espresso/coffee or you can quickly dip each one in the espresso/coffee. Do not let the cookie sit because it will soak up a lot of the liquid and fall apart. Lay each espresso/coffee soaked lady finger in the bottom of the pan. You may need to break a few to completely cover the bottom of the pan. Pour half of the pumpkin mascarpone mixture on top of lady fingers and spread evenly on top. Add another layer of espresso/coffee soaked lady fingers, and then add the remaining mascarpone mixture and spread evenly. 

In a small bowl combine the powdered sugar with the spices, then carefully sift a layer of the spiced powdered sugar on top of the layer of mascarpone. Cover with plastic wrap and let it sit for at least 4 hours or overnight. The powdered sugar will absorb into the tiramisu, but it adds another layer of flavor. Can last up to 3 days in the refrigerator.  

Shop the tools I used in this recipe, by visiting my Shop My Favorites Page: https://mybakeescape.com/shop/

Watch the full tutorial below…