09/23/2026
First day of autumn calls for a throwback recipe 🍂
Bringing back this pumpkin spice tiramisu just in time for fall. Layers of espresso-soaked ladyfingers, creamy mascarpone, pumpkin spice and a dusting of cinnamon.
Ingredients:
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp ginger
1/4 tsp cloves
1/4 tsp allspice
1 cup sugar
5 egg yolks
1 1/2 cups mascarpone cheese
3/4 cups pumpkin purée
1/4c marsala
1 tsp vanilla extract
2 cups whipping cream
28 pieces ladyfingers
2c espresso
2tsp cocoa powder
Directions:
1. In a small pan, toast cinnamon, nutmeg, ginger, cloves, and allspice over medium-low heat until fragrant. Remove from the heat and set aside to cool.
2. In a large heatproof bowl, whisk together the sugar and egg yolks. Place the bowl over a double boiler and whisk constantly for 10 minutes, until the mixture thickens and becomes pale. Remove from heat and let it cool slightly.
3. Add the mascarpone, pumpkin purée, toasted spices, marsala, and vanilla to the yolk mixture. Whisk until smooth and fully combined.
4. In a separate bowl, use a hand mixer to whip the cream until stiff peaks form. Whisk half of the whipped cream into the mascarpone mixture to lighten it, then gently fold in the remaining half until smooth and airy.
5. Quickly dip each ladyfinger in espresso (about 1 second per side) and arrange 14 in a single layer in a 9x9-inch pan. Spread half of the pumpkin mascarpone mixture evenly over top. Repeat with another layer of espresso-dipped ladyfingers and the remaining mascarpone mixture.
6. Finish with a dusting of cocoa powder, cover with plastic wrap, and refrigerate overnight to set.
