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Clean recipe · thepioneerwoman.com

Pumpkin Spice Tiramisu

This pumpkin spice tiramisu recipe features a homemade espresso syrup, pumpkin-mascarpone filling, and crushed gingersnaps on top.

Original recipe: thepioneerwoman.com

Yield:
8 servings
Prep:
50 min
Cook:
0 sec
Total:
5 hr 10 min
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Ingredients

  1. 5 large egg yolks
  2. 1/4 c. granulated sugar
  3. 1/2 c. bourbon
  4. 1 c. heavy cream
  5. 1/2 c. packed light brown sugar
  6. 1 tbsp. vanilla extract
  7. 1/2 tsp. pumpkin pie spice
  8. 8 oz. mascarpone cheese, at room temperature
  9. 1 (15-ounce) can pure pumpkin puree
  10. 1 tbsp. instant espresso powder
  11. 3/4 c. packed light brown sugar
  12. 1 tsp. pumpkin pie spice
  13. 50 to 60 ladyfingers (from about two 14-ounce packages)
  14. 1 (3-ounce) square semisweet chocolate
  15. 1 1/2 c. finely crushed gingersnap cookies (about 6 1/2 ounces)

Instructions

  1. For the filling: Bring 1 inch of water to a boil in a medium saucepan, then reduce the heat to a simmer. Whisk together the egg yolks and granulated sugar in a medium heatproof bowl until the yolks are pale. Set the bowl over the saucepan, making sure it doesn’t touch the water. Slowly add the bourbon and whisk to combine. Cook, scraping the bowl with a rubber spatula, until thick, about 5 minutes. Remove the custard from the heat, transfer to a shallow bowl, and press plastic wrap directly on the surface. Refrigerate until cool, about 35 minutes.
  2. Combine the heavy cream, brown sugar, vanilla, and pumpkin pie spice in a stand mixer fitted with the whisk attachment. Beat on medium-high speed until stiff peaks form, about 3 minutes. In a separate bowl, whisk together the mascarpone and pumpkin puree until smooth. Fold the mascarpone mixture into the whipped cream mixture with a rubber spatula. Gently fold in the chilled custard until combined. Cover with plastic wrap and refrigerate for 1 hour.
  3. For the syrup: Bring 2½ cups water to a boil in a small saucepan. Remove the pan from the heat and add the instant espresso, stirring until dissolved. Add the brown sugar and pumpkin pie spice and stir until the sugar dissolves, 1 to 2 minutes. Set aside.
  4. To assemble: Arrange the ladyfingers in a single layer in a 9-by-13-inch baking dish, breaking as necessary to fit. Dip each ladyfinger in the espresso syrup to coat, then place it back in the dish. Spoon one-third of the pumpkin filling on top and spread it into a thin layer. Grate a thin layer of chocolate over the top and sprinkle with ½ cup of the crushed gingersnaps.
  5. Repeat the process two more times (dipped ladyfingers, pumpkin filling, chocolate, gingersnaps), finishing with the crushed gingersnaps. Cover and refrigerate for at least 4 hours and up to 36 hours before serving.