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If pumpkin pie tends to claim the centerpiece of your holiday dessert spread, try this no-bake dessert. Creamy mascarpone is mixed with pumpkin purée, rich brown sugar, cinnamon, and a dash of ginger, then layered with coffee-dipped biscuits. It’s a pumpkin spice latte on a plate.
Tiramisu can feel intimidating for a first-timer, but this no-cook dessert (except for making espresso!), couldn’t be simpler. Tiramisu is often made with a mixture of egg yolks whipped with sugar over a double boiler to create a custard-like sabayon. This version uses whipped cream for an easy (but equally delicious) version.
What Are Ladyfingers?
Ladyfingers are crunchy, airy sponge cake cookies that are “finger” shaped with a fine sugar coating on the top. They have a very mild taste and are incredibly absorbent; a little time and moisture gives them a cake-like texture.
Despite the unique name, ladyfingers are relatively easy to find. Look for them in the baking or cookie and cracker aisle of your local grocery store. No ladyfingers? No problem. You can substitute biscotti (let them soak a little longer in the coffee mixture), pound cake, sponge cake, or even vanilla wafers.
Make It In Advance
When it comes to holiday baking, oven space can be hard to come by. That’s why I love making no-bake desserts that don’t feel like a compromise.
Tiramisu needs at least 8 hours (but a whole day is best) to properly soften the ladyfingers and marry the flavors together. Make this up to 1 or 2 days in advance and keep it covered in the fridge. Dust with cinnamon just before serving.
What Makes This Recipe So Special?
Unlike traditional tiramisu, there are no eggs or alcohol to deal with. It is simply coffee-dipped lady fingers nestled between layers of a creamy, spiced mixture of mascarpone, heavy cream, and pumpkin.
That means this recipe is as simple as whisk, dip, layer, and chill. That means you can chill out this holiday season.
Tips and Tricks
- Make sure you are using pumpkin purée, not pie filling in this recipe. Looking for a shortcut? Substitute the pumpkin purée, spices, and sugar for pumpkin pie filling.
- Ladyfingers are very absorbent. Quickly dip them in the coffee mixture to prevent soggy cookies.
- Arrange your ladyfingers in opposite layers (think Jenga) for a clean-cut tiramisu.
- Patience is key. Let it chill for at least 8 hours before serving.
- Espresso or coffee, your choice! You can substitute espresso with strongly brewed coffee.
- For a little something extra, add an optional 1 to 2 tablespoons of your favorite liqueur into the coffee mixture.
- Can’t find mascarpone cheese? Substitute crème fraiche.
Pumpkin Desserts for Days
Make the pumpkin layer:
In a medium bowl, beat together the pumpkin purée, brown sugar, cinnamon, ginger, and nutmeg using a hand mixer or whisk.
Add the mascarpone cheese and mix until well combined.
Whip in the cream:
Add the heavy cream. Whip until light and fluffy. Set aside.
Prepare the coffee or espresso:
In a shallow bowl, combine the espresso (or coffee) and sugar, stirring until dissolved.
Assemble the tiramisu:
Dunk one ladyfinger at a time into the coffee liquid, quickly turning it to moisten both sides. Don’t leave it in there for more than 2 seconds or it will become too soggy.
As you dunk them, place half of the ladyfingers in an even layer on the bottom of the baking dish. You may need to break some in half to cover the bottom. Wait to dunk the remaining ladyfingers until after you’ve added a layer of pumpkin cream.
Add 1/2 of the pumpkin cream on top and spread it into an even layer.
Repeat dunking the ladyfingers and arranging them on top of the pumpkin cream layer. Top with the remaining pumpkin cream, smoothing out to make it even.
Chill:
Cover and refrigerate for 8 hours or overnight, giving the ladyfingers time to soften and the cream to firm up slightly.
Serve:
When ready to serve, sprinkle the top of the tiramisu with cinnamon. Slice into squares and serve.
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