Where has all the tiramisu gone? Did 1995 take it all, or did the Olive Garden serve the last slice left in this world? I feel like it used to be so prevalent on dessert menus, but not anymore, and I think that’s a shame. Pumpkin tiramisu is one of the easiest, most impressive desserts I can pull together in a flash. If you can dip cookies in coffee, beat together a mousse filling, and layer the two together—you’ve got a fancy dessert in no time! How many no-bake desserts have the complexity of flavor of tiramisu?
Pumpkin Tiramisu Recipe
This pumpkin version couldn’t be easier: I dipped ladyfingers in espresso spiked with dark rum or Kahlúa. Then, I stirred together the easiest pumpkin mousse filling: softened mascarpone cheese, pumpkin pie spice, brown sugar, canned pumpkin and heavy cream. You’re just five ingredients away from a beautiful messy pile of sweetness on your plate. Seriously, can someone help me scoop tiramisu neatly next time? The first time I made this pumpkin tiramisu, I made a small batch and baked it in a tiny casserole dish (pictured above). For the observant: the small batch tiramisu above has an extra layer of whipped cream on top just for the photos. It’s one of those tiny casserole dishes that holds 4 cups of liquid to the brim. I think they call it a 1 quart dish, but regardless, any small casserole dish will work for this recipe. Here’s a great one to use that’s oval and perfectly shaped. However, the recipe below for pumpkin tiramisu is a double batch meant for an 9-inch square brownie dish. I wanted you to know that you can make this small batch for two or in a larger dish for 9 servings! With your leftover ladyfingers, yuou could make my classic authentic tiramisu to use up the rest of the package. Next time you need a quick pumpkin dessert for two, I hope this pumpkin tiramisu comes together for you. You might ask, so I’ll go ahead and clarify that you may you cream cheese if you can’t find mascarpone, but increase the sugar by 1 tablespoon in that case, ok? Mascarpone is slightly smoother, creamier, and sweeter than regular cream cheese, but either will work for this recipe. *If you can’t find mascarpone, use the same amount of cream cheese, but increase the brown sugar by 2 tablespoons to make up for its tanginess. It’s important that the mascarpone and pumpkin be at room temperature, otherwise your mixture will have lumps that will not dissolve or melt away. To make this recipe small-batch, simple halve all of the ingredients and use a 1-quart baking dish (linked above).
9 inch Square Pan Small Oval Baking Dish
