Pumpkin Cream Tiramisu
Looking for a way to satisfy your pumpkin cravings? Try this fall twist on tiramisu!
Recipe - WOODBURY (+Wines & Spirits)
Pumpkin Cream Tiramisu
Prep Time45 Minutes
Servings12
0Ingredients
FOR THE TIRAMISU: 16 ounces mascarpone cheese
1 - 15-ounce can pure pumpkin
1 cup sugar
½ cup whipping cream
â…“ cup sweet Marsala wine
1 tablespoon pumpkin pie spice
3 - 3-ounce packages ladyfingers
1 cup brewed espresso, chilled, divided (can substitute 3 rounded teaspoons instant espresso + 1 cup boiling water)
1 cup English toffee bits, divided
Spiced Whipped Cream (see recipe below), for serving
Pecan halves, toasted, for serving
Additional English toffee bits, for serving
FOR THE SPICED WHIPPED CREAM: 1 ½ cups whipping cream
3 tablespoons sugar
½ teaspoon pumpkin pie spice
Directions
- In large mixing bowl, combine first 6 ingredients; beat until smooth and creamy.
- Split ladyfingers in half and separate. Arrange 36 halves, cut side down and overlapping slightly, in bottom of 9×13 baking dish.
- Spoon ½ cup espresso evenly over ladyfingers.
- Spread half of pumpkin mixture (about 3 cups) over ladyfingers; sprinkle with ½ cup toffee bits.
- Arrange remaining ladyfingers over toffee bits.
- Spoon remaining ½ cup espresso over ladyfingers; layer with remaining pumpkin mixture and ½ cup toffee bits.
- Refrigerate, covered, at least 8 hours or overnight.
- To serve: Carefully scoop down through all layers; serve in dishes or on dessert plates. Top each serving with a dollop of Spiced Whipped Cream, pecan halves and English toffee bits.
- To make Spiced Whipped Cream: In small mixing bowl, combine 1 ½ cups whipping cream, 3 tablespoons sugar and ½ teaspoon pumpkin pie spice; beat until soft peaks form.
45 minutes
Prep Time
0 minutes
Cook Time
12
Servings
Shop Ingredients
Makes 12 servings
BelGioioso Mascarpone Cheese, 8 Ounce
$4.99$0.62/oz
Libby's 100% Pure Pumpkin, 15 Ounce
$2.99$0.20/oz
C&H Pure Cane Granulated White Sugar, 10 Pound
$15.19$1.52/lb
Organic Valley Organic Heavy Whipping Cream, 16 Ounce
$7.19$0.45/oz
Holland House Marsala Cooking Wine, 16 Ounce
$5.99$0.37/oz
McCormick Pumpkin Pie Spice, 1.12 Ounce
$10.69$9.54/oz
Alessi Lady Fingers Savoiardi Cookies, 14 Ounce
$6.99$0.50/oz
Medaglia d'Oro Instant Espresso Coffee, 2 Ounce
$8.29$4.15/oz
Heath English Toffee Bits, 8 Ounce
$4.33$0.54/oz
Not Available
L&B Pecan Halves, 4 Ounce
$5.99$1.50/oz
Heath English Toffee Bits, 8 Ounce
$4.33$0.54/oz
Organic Valley Organic Heavy Whipping Cream, 16 Ounce
$7.19$0.45/oz
C&H Pure Cane Granulated White Sugar, 10 Pound
$15.19$1.52/lb
McCormick Pumpkin Pie Spice, 1.12 Ounce
$10.69$9.54/oz
Directions
- In large mixing bowl, combine first 6 ingredients; beat until smooth and creamy.
- Split ladyfingers in half and separate. Arrange 36 halves, cut side down and overlapping slightly, in bottom of 9×13 baking dish.
- Spoon ½ cup espresso evenly over ladyfingers.
- Spread half of pumpkin mixture (about 3 cups) over ladyfingers; sprinkle with ½ cup toffee bits.
- Arrange remaining ladyfingers over toffee bits.
- Spoon remaining ½ cup espresso over ladyfingers; layer with remaining pumpkin mixture and ½ cup toffee bits.
- Refrigerate, covered, at least 8 hours or overnight.
- To serve: Carefully scoop down through all layers; serve in dishes or on dessert plates. Top each serving with a dollop of Spiced Whipped Cream, pecan halves and English toffee bits.
- To make Spiced Whipped Cream: In small mixing bowl, combine 1 ½ cups whipping cream, 3 tablespoons sugar and ½ teaspoon pumpkin pie spice; beat until soft peaks form.