Pumpkin Tiramisu

Thursday, October 21, 2010

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)

from RecipeGirl

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)

1. Beat whipping cream and sugar in a chilled bowl until peaks form. Add cheese, pumpkin and spice; beat just until filling is smooth.

2. Line the bottom of a 9″ springform pan with 2¾” sides with one 3oz. package halved ladyfingers, overlapping and crowding to fit. Sprinkle with 2 Tablespoons of rum. Spread half of the filling over the ladyfingers.

3. Repeat with the other package of halved ladyfingers, rum and remaining filling. Smooth. Wrap tightly with plastic, then foil.

4. Chill overnight. To unmold, run knife around inside edge of pan. Release pan sides; sprinkle with amaretti cookies.


  1. Monet said...:

    I agree...the crushed gingersnaps are a must! I love ordering tiamisu at restaurants, but I've never made the dessert at home. Thank you for sharing a simple, fall flavored variety. I'm going to save this to try!

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