Pumpkin Tiramisu

Ingredients

• 1 1/4 cups Strong brewed espresso
• 2 tbsp Dark brown sugar
• 1 tsp Vanilla extract
• 1 tbsp Dark rum or coffee liqueur
• 8 oz Mascarpone cheese, cold
• 3/4 cup Pumpkin purée
• 3/4 cup Heavy cream, cold
• 1/2 cup Powdered sugar
• 1 tsp Vanilla extract
• 3/4 tsp Ground cinnamon
• 1/4 tsp Ground ginger
• 1/8 tsp Freshly grated nutmeg
• 1 pinch Fine sea salt
• 7 oz Crisp Italian ladyfingers
• 2 tbsp Unsweetened cocoa powder
• Dark chocolate, finely grated

Instructions

1. Combine cooled espresso, brown sugar, vanilla, and optional rum in a shallow dish. Stir until sugar dissolves.
2. In a mixing bowl combine mascarpone, pumpkin purée, powdered sugar, vanilla, cinnamon, ginger, nutmeg, and salt. Mix only until smooth. Do not aggressively whip mascarpone.
3. In a separate chilled bowl, whip heavy cream to medium-stiff peaks.
4. Fold approximately one-third of whipped cream into the pumpkin-mascarpone mixture to lighten it.
5. Gently fold in the remaining whipped cream until evenly incorporated.
6. Dip each ladyfinger VERY QUICKLY in the espresso mixture — approximately 1 second per side. Do not soak.
7. Arrange one tight layer of dipped ladyfingers in an 8-inch square dish.
8. Spread half of the pumpkin mascarpone filling over the ladyfingers.
9. Add a second layer of quickly dipped ladyfingers.
10. Spread the remaining filling over the top.
11. Cover and refrigerate for a minimum of 6 hours, preferably overnight.
12. Immediately before serving, dust generously with cocoa powder. Optionally finish with finely grated dark chocolate.

Nutrition

Chef's Notes

Do not oversoak ladyfingers — dip for only 1 second per side. Do not overbeat mascarpone or it will curdle. Chilling is required for the layers to set properly. This version contains no raw egg. Store refrigerated for up to 3 days.

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