A stunning fall twist on the classic Italian dessert. Layers of espresso-dipped ladyfingers meet a rich, spiced pumpkin mascarpone cream in this no-bake Pumpkin Spice Tiramisu.
Embrace the flavors of fall with this decadent, no-bake Pumpkin Spice Tiramisu. This elegant dessert layers delicate espresso-dipped ladyfinger cookies with an impossibly creamy, spiced pumpkin mascarpone filling.
The classic tiramisu flavor profile gets a cozy update with pumpkin puree, warm spices, and a hint of maple, creating a perfect balance of bitter coffee, sweet cream, and aromatic autumn spice. Best made ahead, it’s an impressive, fuss-free showstopper for any holiday gathering.
The Science of Stability & Flavor Layering
This dessert’s success hinges on the structural integrity of the mascarpone cream and the controlled moisture absorption of the ladyfingers. The cream is a careful emulsion: whipped egg yolks and sugar cooked into a zabaglione (a warm, foamy custard) provide a stable protein network that sets as it cools.
The mascarpone cheese, a delicate triple-cream, is gently folded in to maintain its fat structure without breaking and becoming grainy. The addition of pumpkin puree introduces moisture and fiber; this is balanced by the thickening power of the egg custard and the whipped cream folded in at the end for lightness.
The ladyfingers must be dipped, not soaked, in the espresso mixture—a quick in-and-out to prevent them from disintegrating and making the final dessert soggy. This creates distinct, textured layers that hold their shape when served.
Ingredients
For the Pumpkin Mascarpone Cream:
- 6 large egg yolks
- ¾ cup (150g) granulated sugar
- ⅔ cup (160ml) heavy cream, cold
- 1 cup (225g) pumpkin puree (not pie filling)
- 1 teaspoon vanilla extract
- 1 ½ teaspoons pumpkin pie spice
- ¼ teaspoon salt
- 16 oz (450g) mascarpone cheese, cold
For the Espresso Dip & Assembly:
- 1 ½ cups (360ml) hot, strongly brewed espresso or very strong coffee
- 2 tablespoons maple syrup or granulated sugar (optional)
- 2 tablespoons coffee liqueur like Kahlúa (optional)
- About 24-30 Savoiardi (Italian ladyfinger cookies)
- Cocoa powder and ground cinnamon, for dusting
Instructions
1. Prepare the Pumpkin Zabaglione Base: Create a double boiler: simmer 1-2 inches of water in a medium saucepan. In a heatproof bowl that fits snugly over the saucepan (without touching the water), whisk the egg yolks and sugar constantly for 8-10 minutes until the mixture is pale yellow, thickened, hot to the touch, and has doubled in volume.
It should form a ribbon when the whisk is lifted. Immediately remove from heat and transfer to a clean bowl to stop the cooking. Let cool for 15 minutes.
2. Whip the Cream & Finish the Filling: In a separate chilled bowl, whip the cold heavy cream to stiff peaks. Set aside. To the cooled egg yolk mixture (zabaglione), whisk in the pumpkin puree, vanilla extract, pumpkin pie spice, and salt until completely smooth. In another large bowl, gently whisk the cold mascarpone just to loosen it (do not over-whip).
Gently fold the pumpkin-egg mixture into the mascarpone until just combined and smooth. Finally, gently fold in the whipped cream in two additions until no white streaks remain. Cover and refrigerate while preparing the espresso dip.
3. Prepare the Espresso Dip: In a shallow bowl or pie plate, combine the hot espresso, maple syrup (or sugar), and coffee liqueur (if using). Stir until any sugar dissolves. Let cool to room temperature.
4. Assemble the Tiramisu: Quickly dip each ladyfinger into the cooled espresso mixture for 1-2 seconds per side (just to moisten, not saturate). Arrange a single layer of dipped ladyfingers in the bottom of a 9×9 inch dish or trifle bowl, breaking them to fit as needed.
Spread half of the pumpkin mascarpone cream evenly over the ladyfingers. Repeat with a second layer of dipped ladyfingers, followed by the remaining cream. Smooth the top.
5. Chill & Set: Cover the dish tightly with plastic wrap. Refrigerate for at least 6 hours, or ideally overnight (12-24 hours). This crucial chilling time allows the flavors to meld, the cream to firm up, and the ladyfingers to soften perfectly into a cake-like texture.
6. Serve: Just before serving, dust the top generously with a mixture of cocoa powder and a light sprinkle of cinnamon. Use a sharp knife or spoon to serve. Store covered in the refrigerator for up to 3 days.
Pro-Tips for the Perfect Layered Dessert
- Use Cold Ingredients: Cold mascarpone and heavy cream whip and fold better, preventing a runny filling.
- Don’t Over-Whip Mascarpone: Whisk it just to loosen; over-whipping breaks the fat and makes it grainy.
- The Zabaglione is Key: Cook the egg yolks until truly thickened and hot; this pasteurizes them and creates the stable base.
- Dip, Don’t Soak: The ladyfingers are very porous. Submerging them for more than a few seconds will make the dessert waterlogged.
- Chill Thoroughly: This is a non-negotiable step for clean layers and perfect texture.
- Dust Right Before Serving: The moisture from the cream will cause the cocoa powder to “melt” if dusted too early.
- Quality Matters: Use real pumpkin puree, not pie filling, and good quality mascarpone for the best flavor and texture.
This Pumpkin Spice Tiramisu is an unforgettable seasonal treat.
