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Pumpkin Tiramisu: Easy No Bake Fall Dessert

Pumpkin Tiramisu is a no-bake dessert made with coffee-soaked ladyfingers and pumpkin mascarpone cream.
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Prep Time 25 minutes
Course Dessert
Cuisine Italian-Inspired, American

Ingredients
  

  • 1 1/4 cups boiling water or strongly brewed coffee
  • 2 tablespoons espresso powder
  • 1/4 cup apple juice
  • 1 1/2 cups mascarpone cheese room temperature
  • 1 cup packed light brown sugar
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon freshly ground nutmeg
  • 1/8 teaspoon ground cloves
  • 3/4 teaspoon kosher salt
  • 2 teaspoons pure vanilla extract
  • 1 1/2 cups heavy cream
  • 1 15-ounce can pumpkin puree
  • 7 ounces crisp ladyfingers
  • Dutch-process cocoa powder for dusting

Instructions
 

  • In a small, shallow bowl, whisk together the boiling water or brewed coffee, espresso powder, and apple juice. Set aside to cool slightly.
  • Place the room-temperature mascarpone in the bowl of a stand mixer fitted with the whisk attachment. Gently stir with a flexible spatula first to loosen the mascarpone.
  • Add the brown sugar, cinnamon, ginger, nutmeg, cloves, and salt. Whisk on medium speed until evenly combined.
  • Add the vanilla extract. Pour in the heavy cream in two additions, whisking between each addition until incorporated.
  • Add the pumpkin puree and continue whisking on medium speed until the pumpkin mascarpone mixture reaches soft to medium peaks. Avoid overwhipping.
  • Dip half of the ladyfingers individually into the coffee mixture for about 2–3 seconds each. Arrange them snugly across the bottom of a 2-quart rectangular baking dish, breaking individual ladyfingers when necessary.
  • Spread half of the pumpkin mascarpone cream evenly over the soaked ladyfingers.
  • Repeat with another layer of dipped ladyfingers, followed by the remaining mascarpone mixture. Smooth the surface with a spatula.
  • Cover tightly and refrigerate the Pumpkin Tiramisu for at least 4 hours, although chilling it overnight produces an even softer texture and more developed flavor.
  • Just before serving, generously dust the surface with Dutch-process cocoa powder using a fine-mesh sieve.

Notes

For an extra autumn touch, sprinkle a very small amount of cinnamon over the cocoa before serving.
You can replace the apple juice with additional brewed coffee if you prefer a more intense coffee flavor and less sweetness.
Serve this easy pumpkin dessert chilled. It pairs especially well with hot coffee, espresso, chai, or unsweetened tea.
Check the labels on vanilla extract, mascarpone, cream, ladyfingers, and other packaged ingredients when strict halal certification is required.