Lunch: Pumpkin Spice Latté Tiramisu

Recipe by Lindsay Hunt Add a punch of pumpkin to the creamy, layered treat.

Ingredients

1 1/4 c. boiling water
1/2 c. Bailey's Irish Liqueur
2 tbsp. instant espresso powder
3/4 c. plus 2 tbsp. granulated sugar, divided
1 1/2 tsp. pumpkin spice, divided, plus more for garnish
1 lb. mascarpone cheese (2 c.)
1 (15-oz.) can unsweetened pumpkin purée
1 tsp. vanilla extract
2 c. heavy whipping cream
2 tbsp. confectioners' sugar
36 ladyfingers (from 2 7-oz. packages)
Chocolate shavings, for garnish

Instructions

Stir together water, Bailey’s, espresso powder, 2 tablespoons sugar, and 1/2 teaspoon pumpkin spice in a shallow bowl until the sugar dissolves. Let cool while you make the pumpkin filling.
Combine the mascarpone, pumpkin, vanilla, remaining pumpkin spice, and remaining granulated sugar in a medium bowl. Beat with an electric mixture until the sugar is dissolved and the mixture is fluffy.
In a separate large bowl, use an electric mixer to whip the cream and confectioners sugar until stiff peaks form.
Dip half of the ladyfingers in the cooled coffee mixture, making sure both sides are coated but the ladyfingers aren’t soaked through.
Arrange the ladyfingers in neat rows in a 3-quart 9"-x-13" dish. Spread half of the pumpkin mixture, then half the whipped cream over the cookie layer. Repeat with remaining ladyfingers, pumpkin mixture, and whipped cream. Cover and refrigerate at least 6 hours and up to overnight.
Take the tiramisu out of the refrigerator 30 minutes before serving. Garnish with chocolate shavings and a sprinkle of pumpkin spice.

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