If you’re looking for a unique Thanksgiving dessert that still falls into the mandatory “pumpkin” category, you’ve come to the right place! Plus, you can make this pumpkin tiramisu as early as today, and refrigerate it until the big event…always a bonus when you can work ahead!
I tried this recipe out last week, and was amazed by both how easy it was to make (I’ve previously been afraid of trying to make a real tiramisu ), and how delicious it was. The crystalized ginger is what really takes it the holiday level, but I imagine even without that, it would still be amazing!
- 1 can pumpkin
- 1/2 cup light brown sugar
- 3/4 tsp. ground ginger
- 1 tsp. cinnamon
- 1/2 tsp. salt
- 1/4 tsp. nutmeg
- 3/4 cup granulated sugar
- 12 oz. mascarpone cheese
- 2 1/2 cups heavy cream
- 2 cups coffee, cooled
- 2 7 oz. packages Italian ladyfingers
- Crystalized ginger
With whisk attachment of stand mixer, whisk pumpkin, brown sugar, ground ginger, cinnamon, salt, nutmeg, and 1/2 cup granulated sugar. Add mascarpone and 1 1/2 cups cream; beat at medium speed until soft peaks form. Do not overbeat.
Dissolve 2 Tbsp. sugar in coffee. Dip both sides of approximately 8 ladyfingers in coffee and arrange them in a single layer in a 4-quart trifle dish. Spread one cup of pumpkin mixture on top. Repeat layers five more times, ending with pumpkin mixture. Cover and refrigerate overnight.
Beat remaining cream and 2 Tbsp. granulated sugar until soft peaks form. Dollop over tiramisu and garnish with crystalized ginger.