I had lady fingers about to expire in 1 day. How could I possibly let that happen!? But as I looked over the multiple tiramisu recipes I had intended to use, they all seemed very time consuming. And from even reading only a few blog posts on here I'm sure you know that is not something a have a lot of. I needed a recipe that used ladyfingers, but it had to be fairly simple. This is not an easy thing to search, mind you. And then it came to me. Pumpkin Tiramisu. And the heavens opened...
Lo and behold, I found a SUPER easy pumpkin tiramisu recipe for which I had (almost) all the ingredients. Fate much? I whipped this up (literally) and set it to cool over night. This was probably the most self-control I have ever had with a dessert. EVER! It was monumental.
I can't wait to describe this for you! It's creamy and light with the whipped pumpkin layers and soft and cake-y from the lady fingers. The pumpkin flavor is great and paired with crushed gingersnaps I think it's bomb. This dish is definitely worth letting chill in the fridge. The cool creaminess is awesome. And I loved how after it sits for a bit the lady fingers get slightly soaked, so they're never dry.
To the recipe I added crushed gingersnaps on top. I think this is a must. It was such a great addition. I also did not have any rum=/ Soooo I made do with vanilla. I know, I'm crazy. How can I just pour around vanilla extract on those lady fingers? And you're right, the high concentration of that vanilla extract was noticeable in the taste, but this dish was delicious none the less.
Pumpkin Tiramisu (the easy way)
1 1/2 cups chilled whipping cream
3/4 cup granulated sugar
8 oz container mascarpone cheese (I used half cream cheese, half mascarpone)
15 oz can pure pumpkin
3/4 teaspoon pumpkin spice
two 3 oz packages of lady fingers, cut in half
4 tablespoons rum, divided (I used vanilla extract, but I would have preferred rum)
2 oz crushed amaretti cookies (I used ginger snaps)