This delicious pumpkin tiramisu is the perfect dessert for all those who love pumpkin! It's a simple and creamy dessert that's ready in minutes!
Pumpkin is a very versatile vegetable that can be consumed in different ways, such as soups, purees, cakes and desserts, as is the case with this recipe.
This creamy pumpkin tiramisu is made with two simple layers, one of ladyfinger cookies dipped in coffee and the other with a cream made with pumpkin and mascarpone cheese seasoned with delicious spices.
It will definitely become one of your favorite recipes during the Autumn and Winter season! It's a fresh, simple and very creamy dessert!
Here you'll find all the ingredients needed to make this recipe:
Pumpkin puree - Canned pumpkin or fresh pumpkin.
Mascarpone cheese - To add more creaminess and flavor to the pumpkin cream mixture.
Light brown sugar, cinnamon powder, ground ginger, nutmeg and granulated sugar - Ingredients that add extra flavor to the cream.
Heavy cream - Cream whipped with powdered sugar until stiff peaks form.
Strong coffee - To dip the ladyfinger cookies.
Ladyfinger cookies - Ladyfinger cookies dipped in strong coffee.
Below you’ll find the correct measurement of all ingredients and the step-by-step guide for this recipe.
HOW TO MAKE PUMPKIN TIRAMISU
Step 1: Prepare one cup of strong coffee; Set aside.
Step 2: In a large mixing bowl, add the canned pumpkin, brown sugar, nutmeg, ginger, cinnamon, granulated sugar, and the mascarpone cheese. Beat until smooth and creamy, about 60-80 seconds.
Step 3: Break each ladyfinger cookie in half and dip each piece into the prepared coffee (you should make this process has quickly as possible to prevent the cookie from absorbing too much coffee).
Step 4: Side by side, place two halves of the prepared cookies into the bottom of each cup (6 dessert cups).
Step 5: Pour the pumpkin cream mixture into a large piping bag and pipe a single layer on top of the base layer of cookies.
Step 6: Repeat the process until you have a total of four layers (two cookie layers and two pumpkin cream layers).
Step 7: Cover each cup with plastic wrap and place in the refrigerator for 8 hours or overnight.
Step 8: While the tiramisu is in the refrigerator, pour the heavy cream and the powdered sugar into a large mixing bowl. Beat until stiff peaks form, about 1-2 minutes.
Step 9: Add the whipped cream to a large piping bag.
Step 10: Remove the cups from the refrigerator and pipe a small portion of whipped cream on top of each one.
Step 11: Dust with cinnamon powder and serve immediately.
TIPS FOR THE CREAM
1. We usually use cream with 30% fat. According to our experience, heavy whipping cream is the best option if you want your cream to have a thick and fluffy texture.
2. Store the cream in the fridge. Whip the fresh cream with powdered sugar. Powdered sugar helps to whip the cream and adds flavor.
3. To add extra flavor to the cream, we usually add vanilla extract (1 teaspoon of vanilla extract for 200 ml (1/2 pint (236 ml)) cream).
4. Carefully fold the cream with a spatula into the mixture to avoid losing air.
HOW TO MAKE FRESH PUMPKIN PUREE:
1. Cut the pumpkin (about 900 grams (2 pounds)) into pieces.
2. Place the pumpkin pieces in a saucepan with water. Bring to a boil over medium-high heat.
3. When it starts to boil, reduce to medium heat and cook the pumpkin for about 7 to 8 minutes.
4. Drain the pumpkin and blend until puree. Allow to cool completely.
In a large mixing bowl, add the canned pumpkin, brown sugar, nutmeg, ginger, cinnamon, granulated sugar, and the mascarpone cheese. Beat until smooth and creamy, about 60-80 seconds.
Break each ladyfinger cookie in half and dip each piece into the prepared coffee (you should make this process has quickly as possible to prevent the cookie from absorbing too much coffee).
Side by side, place two halves of the prepared cookies into the bottom of each cup (6 dessert cups).
Pour the pumpkin cream mixture into a large piping bag and pipe a single layer on top of the base layer of cookies.
Repeat the process until you have a total of four layers (two cookie layers and two pumpkin cream layers).
Cover each cup with plastic wrap and place in the refrigerator for 8 hours or overnight.
While the tiramisu is in the refrigerator, pour the heavy cream and the powdered sugar into a large mixing bowl. Beat until stiff peaks form, about 1-2 minutes.
Add the whipped cream to a large piping bag.
Remove the cups from the refrigerator and pipe a small portion of whipped cream on top of each one.
Food From Portugal was created with the aim of promoting Portuguese food to all corners of the world. Here you can find a little of everything, main dishes, side dishes, desserts, typical Portuguese food, quick and easy recipes and much more.
