Pumpkin Spice Tiramisu Recipe
Another of my favorite fall pairings is pumpkin spice and vanilla bean. We took Tiramisu (one of my all-time favorite desserts), an old Italian classic, and put our own spin on it. This is perfect for your Thanksgiving gathering. 2020 has been a most unusual year for all of us. Baking for loved ones/friends helps me cultivate thankfulness and gratitude during all seasons. So, if you are feeling down and blue, put your apron on and think of who you can bless and encourage today with this sweet treat!
PUMPKIN SPICE TIRAMISU
This section includes the Ingredients and Instructions for this recipe. The printable recipe card is further down on this page and includes the necessary equipment and other notes.
Ingredients
- 1½ cups Heavy Cream
- ⅓ cup Heavy Cream
- 2 Large Eggs, separated
- ⅓ cup Sugar
- 1 tablespoon Sugar
- 2 tablespoons Pure Vanilla Extract (Recommend our Blue Bird Traditional Vanilla Bean Extract)
- 1 cup Mascarpone, room temperature
- ½ cup Canned Pumpkin Puree
- 2 teaspoons Pumpkin Pie Spice
- 2 cups Brewed Espresso, room temperature
- 1 5.3 oz pkg of Regular or Gluten-free (Schar) Ladyfingers
- Dark or Semi-sweet Chocolate for Shaving
Instructions
- In a bowl beat the cream with a whisk until stiff peaks form; transfer to a small bowl and refrigerate.
- In a new bowl beat the egg whites. Add 1 tablespoon of sugar and continue to beat.
- Beat together the egg yolks and 1/3 cup sugar until thickened and pale yellow. Add in 1/3 cup heavy cream and mix until incorporated.
- Using a double-boiler (See DIY Instructions below) , heat egg mixture until the temp is at 160℉. At 160℉ remove from the double-boiler and allow to cool for 15-20 minutes while stirring every so often while it’s cooling.
- Take your cooled custard, vanilla bean paste, pumpkin pie spice, mascarpone, and pumpkin puree and mix them into a bowl together. Gently fold in the whipped cream during this time.
- After that fold in the whipped egg whites and refrigerate for 20 minutes
- Get a shallow dish and pour the expresso in enough where you can dip both sides of the ladyfingers. Line the bottom of a 9-inch rectangular dish with the espresso-soaked ladyfingers and add half of the pumpkin mixture. Add another layer of espresso-soaked ladyfingers and the remaining pumpkin mixture, top with whipped and chocolate shaving.
- Refrigerate 6 hours or until ready to serve.
DIY Double Boiler
You can purchase a double boiler for a relatively cheap price, but you can also build a simple DIY version. Double boilers are useful when working with ingredients that shouldn’t be heated quickly. It allows a gentler approach.
- Select a medium-sized pot, pour 3-4 cups of water inside
- Select a heat proof metal or glass bowl and place it on top of the pot. Do not let it touch the water.
- Place ingredients (in this case, egg mixture) inside the bowl and begin heating on gas/electric range.
- Heat ingredients to desired temperature, stirring occasionally.
Pumpkin Spice Tiramisu
Equipment
- 1 Fridge – To cool things down
- 1 Electric or Stand Mixer
- 1 Whisk
- 1 9" Rectangular Dish or Pan
- 1 Double Boiler – DIY instructions above
- 1-2 Medium Mixing Bowls
Ingredients
- 1½ cups Heavy Cream
- ⅓ cup Heavy Cream
- 2 Large Eggs – Separated
- ⅓ cup Sugar
- 1 tbsp Sugar
- 2 tbsp Pure Vanilla Extract – Suggest our Vanilla Extract in "Notes"
- 1 cup Mascarpone – room temperature
- ½ cup Canned Pumpkin Puree
- 2 tsp Pumpkin Pie Spice
- 2 cups Brewed Espresso – room temperature
- 5.3 oz Package of Shar Ladyfingers – Regular or Gluten-Free
- Dark or Semi-sweet Chocolate for Shaving
Instructions
- In a bowl beat the cream with a whisk until stiff peaks form; transfer to a small bowl and refrigerate.
- In a new bowl beat the egg whites. Add 1 tablespoon of sugar and continue to beat.
- Beat together the egg yolks and 1/3 cup sugar until thickened and pale yellow. Add in 1/3 cup heavy cream and mix until incorporated.
- Using a double-boiler (See DIY Instructions below), heat egg mixture until the temp is at 160℉. At 160℉ remove from the double-boiler and allow to cool for 15-20 minutes while stirring every so often while it’s cooling.
- Take your cooled custard, vanilla bean paste, pumpkin pie spice, mascarpone, and pumpkin puree and mix them into a bowl together. Gently fold in the whipped cream during this time.
- After that fold in the whipped egg whites and refrigerate for 20 minutes.
- Get a shallow dish and pour the expresso in enough where you can dip both sides of the ladyfingers. Line the bottom of a 9-inch rectangular dish with the espresso-soaked ladyfingers and add half of the pumpkin mixture. Add another layer of espresso-soaked ladyfingers and the remaining pumpkin mixture, top with whipped and chocolate shaving.
- Refrigerate 6 hours or until ready to serve.