Simple Pumpkin Tiramisu

Fall creamy dessert. Pumpkin, mascarpone and whipped cream, ladyfingers and amaretti – perfect combination. Ah, and splash of rum. Recipe adapted from (Bon Appétit  | November 2006)


1 1/2 cups chilled whipping cream
3/4 cup sugar
1 (8 oz.) container mascarpone cheese
1 (15 oz.) can pure pumpkin (I used homemade pure from baked pumpkin)
3/4 tsp. pumpkin pie spice (or 1/4 teaspoon each cinnamon, cloves, and nutmeg)
2 (3-ounce) packages halved ladyfingers
1/4 cup rum
2 oz. crushed amaretti cookies


Beat whipping cream and sugar until peaks form. Add mascarpone cheese, pumpkin , and pumpkin pie spice; beat just until filling is smooth.

Line bottom of 9-inch-diameter springform pan with 2 3/4-inch-high sides with 1 package ladyfingers, overlapping and crowding to fit. Sprinkle with 2 tablespoons rum. Spread half of filling over ladyfingers.

Repeat with second package ladyfingers, remaining 2 tablespoons rum, and remaining filling. Smooth. Sprinkle with crushed amaretti cookies. Chill overnight.

To unmold, run knife around inside edge of pan.

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