Pumpkin Tiramisu


Makes: 12 servings 

Time: 45 Minutes

A creative tiramisu that layer silky pumpkin mousse and coffee-dipped ladyfingers. 


1 can pumpkin puree

1/2 c. light brown sugar

3/4 tsp. ground ginger

3/4 tsp. ground cinnamon

1/4 tsp. Kosher salt

1 pinch freshly grated nutmeg

3/4 c. granulated sugar

1 1/2 c. mascarpone cheese

2 1/2 c. heavy cream

2 c. brewed coffee

2 package dry ladyfingers

Chocolate shavings and candied ginger


In a large bowl, whisk the pumpkin puree with the brown sugar, ginger, cinnamon, salt, nutmeg and 1/2 cup of the granulated sugar. Add the mascarpone and 1 1/2 cups of the heavy cream. Using an electric mixer and beat the pumpkin mixture at medium speed until soft peaks form; do not overbeat.

In a medium bowl, whisk the brewed coffee with 2 tablespoons of the granulated sugar until it’s dissolved. Dip both sides of 6 ladyfingers in the coffee and arrange them in a single layer in a 4-quart trifle dish. Spread 1 cup of the pumpkin mousse on top. Repeat the layering 5 more times, ending with a layer of the pumpkin mousse. Cover and refrigerate the tiramisu overnight.

In a large bowl, using an electric mixer, beat the remaining 1 cup of cream with the remaining 2 tablespoons of granulated sugar until soft peaks form. Dollop the whipped cream over the tiramisu, garnish with shaved chocolate and candied ginger and serve. 


Source: Food & Wine


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