Pumpkin Spice Latte Tiramisu

$- 1 cup strong brewed coffee (cooled to room temperature) - 1 cup pumpkin puree - 1 cup mascarpone cheese - 1/2 cup heavy cream - 1/2 cup granulated sugar - 1 teaspoon pure vanilla extract - 1 teaspoon pumpkin pie spice - 12 ladyfinger cookies - Cocoa powder (for a luxurious dusting) - Extra pumpkin pie spice (for elegant garnish) Let’s talk about what makes this dessert shine. First, the pumpkin puree adds a sweet, earthy flavor. It gives the tiramisu a beautiful orange color. Then we have mascarpone cheese. This creamy cheese is rich and smooth. It gives a luxurious texture to your dessert. Next is heavy cream. Whipping this cream creates a light and airy feel. When you fold it into the pumpkin mix, it makes everything fluffy. Don't forget the strong brewed coffee. This is key for that classic tiramisu taste. It adds a nice coffee kick, balancing the sweetness. Lastly, the pumpkin pie spice brings warmth and depth. It mixes perfectly with the pumpkin for that cozy vibe. If you need substitutes, here are some ideas. You can swap mascarpone cheese with cream cheese for a tangy taste. Use coconut cream instead of heavy cream for a dairy-free option. If you don’t have ladyfingers, use sponge cake or even pound cake. For the coffee, any strong brew will work, like espresso or a dark roast. If you want a caffeine-free version, try using decaf coffee or even chocolate milk. Lastly, if pumpkin pie spice isn’t on hand, mix cinnamon, nutmeg, and ginger for a similar flavor. These swaps keep the spirit of the recipe while making it your own! First, grab a medium mixing bowl. Add 1 cup of pumpkin puree, 1 cup of mascarpone cheese, and 1/2 cup of granulated sugar. Toss in 1 teaspoon of pure vanilla extract and 1 teaspoon of pumpkin pie spice. Use a whisk or electric mixer to blend these ingredients. Mix until it becomes smooth and creamy. Make sure there are no lumps. This mixture will be the rich base for your tiramisu. Now, take another bowl and pour in 1/2 cup of heavy cream. Use an electric mixer to whip the cream. Beat it for about 3 to 5 minutes or until stiff peaks form. This means the cream should stand up on its own. Once you achieve this, gently fold the whipped cream into your pumpkin mixture using a spatula. Be careful! You want to keep that light and fluffy texture. This step adds airiness to the dessert. Now comes the fun part—layering! Take each ladyfinger and dip it quickly into the cooled coffee. Just a brief dip is enough. You don’t want them soggy, just moist. In an 8x8 inch dish, lay down a single layer of the soaked ladyfingers. Make sure they cover the bottom evenly. Next, spoon half of your pumpkin mascarpone mixture over the ladyfingers. Spread it gently for even coverage. Then add another layer of dipped ladyfingers on top. Follow this with the rest of the pumpkin mixture, smoothing it out nicely. Cover the dish tightly with plastic wrap. Place it in the fridge for at least 4 hours. If you can wait overnight, do it! This lets the flavors blend beautifully. When you are ready to serve, take off the plastic wrap. Dust the top with cocoa powder for a lovely contrast against the orange filling. Add a sprinkle of extra pumpkin pie spice to make it look even nicer. Enjoy your delightful dessert! Whipped cream adds lightness to your tiramisu. To get it just right, use cold heavy cream. Start whisking on low speed, then increase to high. Whip until stiff peaks form, usually in about 3-5 minutes. Be careful not to overwhip, or it may turn grainy. Gently fold the whipped cream into your pumpkin mixture. This step keeps your dessert airy and soft. Ladyfingers are key for structure and texture. Dip them in cooled coffee just briefly. A quick dip ensures they soak up flavor without becoming mushy. If the ladyfingers are too soggy, they will fall apart. Layer them in your dish quickly to keep them firm. This technique gives you the perfect balance of taste and texture. Store any leftover tiramisu in the fridge. Cover it tightly with plastic wrap to keep it fresh. It will last about 3-4 days. If you want to freeze it, slice it first. Wrap the pieces in plastic and foil. Store them in a freezer-safe container. This way, you can enjoy a slice later without losing flavor. {{image_4}} You can make this tiramisu vegan by swapping out a few ingredients. Use silken tofu instead of mascarpone cheese. Blend it well with the pumpkin puree, sugar, vanilla extract, and pumpkin pie spice. For the whipped cream, use coconut cream or a store-bought vegan whipped topping. These changes keep the creamy texture while making it dairy-free. To make a gluten-free version, choose gluten-free ladyfingers. They are widely available in stores. You can also make your own using gluten-free flour. The rest of the recipe stays the same. This way, everyone can enjoy this treat without worry. Want to spice it up? Add a splash of maple syrup for extra sweetness. You can also mix in chopped nuts, like pecans or walnuts, for crunch. A touch of espresso powder deepens the coffee flavor too. These little tweaks can make each bite even more delightful. You can store your pumpkin spice latte tiramisu in the fridge. Use an airtight container to keep it fresh. This dessert stays good for up to three days. If you need to keep it longer, freezing is a great option. To keep your tiramisu fresh, avoid cutting it until you're ready to serve. Each time you cut into it, air gets in and can spoil the texture. Always cover the surface with plastic wrap. This will help prevent drying out and keep the flavors intact. Freezing tiramisu is easy. First, let it chill in the fridge for a few hours. Then, wrap it tightly in plastic wrap and place it in a freezer-safe dish. It can last for up to three months in the freezer. When you’re ready to eat, let it thaw in the fridge overnight. This keeps it creamy and delicious! Yes, you can make this dessert ahead of time. It actually tastes better when chilled for a longer time. I suggest making it the day before you plan to serve it. The flavors blend nicely, and the texture improves. Just cover it tightly with plastic wrap to keep it fresh in the fridge. I love serving this tiramisu in individual dessert glasses. It looks fancy and makes each portion easy to enjoy. When ready to serve, dust the top with cocoa powder. A sprinkle of pumpkin pie spice adds a nice touch. You can also add a cinnamon stick or star anise for extra charm. Yes, you can use other liquids instead of coffee. Brewed tea works well; chai tea adds a nice spice. You can also use milk or a non-caffeinated alternative, like almond or oat milk. Just remember to soak the ladyfingers briefly so they stay firm. This guide covered key ingredients for your Pumpkin Spice Latte Tiramisu and how to prepare it. I provided tips to whip cream, avoid soggy ladyfingers, and store leftovers. You can try variations like vegan or gluten-free options. Making this dessert in advance is easy, and I shared serving ideas and non-coffee alternatives. With these insights, you can create a delicious treat that impresses everyone. Enjoy every bite of your tasty creation!$

Indulge in the flavors of fall with this delightful Pumpkin Spice Latte Tiramisu recipe! Combining creamy mascarpone, pumpkin puree, and delicious ladyfingers, this dessert is perfect for cozy gatherings. With easy steps and simple ingredients, you’ll impress your friends and family. Ready to make your dessert dreams come true? Click through to explore this irresistible pumpkin spice latte tiramisu recipe and bring autumn to your table!

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Ingredients

1 cup strong brewed coffee (cooled to room temperature)

1 cup pumpkin puree

1 cup mascarpone cheese

1/2 cup heavy cream

1/2 cup granulated sugar

1 teaspoon pure vanilla extract

1 teaspoon pumpkin pie spice

12 ladyfinger cookies

Cocoa powder (for a luxurious dusting)

Extra pumpkin pie spice (for elegant garnish)

Instructions

In a medium mixing bowl, combine the pumpkin puree, mascarpone cheese, granulated sugar, vanilla extract, and pumpkin pie spice. Use a whisk or electric mixer to blend until the mixture is smooth and creamy, ensuring that no lumps remain. This will be the rich, flavorful base of your tiramisu.

In a separate bowl, whip the heavy cream using an electric mixer until stiff peaks form. This should take about 3-5 minutes. Once whipped, gently fold the whipped cream into the pumpkin mixture using a spatula. Be cautious to maintain the airy texture of the whipped cream to keep your tiramisu light and fluffy.

Take each ladyfinger and dip it briefly into the cooled coffee. Ensure they are coated, but do not soak them for too long—just a quick dip to achieve a moist texture without turning them soggy.

In a rectangular or square serving dish (approximately 8x8 inches works well), lay down a single layer of the soaked ladyfingers, covering the bottom evenly.

Spoon half of the pumpkin mascarpone mixture over the layer of ladyfingers, spreading it gently to ensure even coverage.

Place another layer of dipped ladyfingers on top, followed by the remaining pumpkin mascarpone mixture, smoothing it out to create a nice, even layer.

Cover the dish tightly with plastic wrap and refrigerate for a minimum of 4 hours, though allowing it to chill overnight will yield better results as it lets the flavors meld beautifully.

When ready to serve, uncover the dish and dust the top generously with cocoa powder, creating a beautiful contrast against the orange filling. Finish with a light sprinkle of additional pumpkin pie spice for a lovely presentation and aromatic touch.

Prep Time, Total Time, Servings: 20 mins | 4 hours (includes chilling time) | Serves 6-8

- Presentation Tips: Serve individual portions in dessert glasses for a more refined look, and consider adding a cinnamon stick or star anise as a charming decoration next to each serving.