Pumpkin Tiramisu'
Giangi's Kitchen
Giangi's Kitchen

Pumpkin Tiramisu'

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  • 2 cups heavy cream
  • 8 ounces mascarpone
  • 1 cup pumpkin puree
  • 1/2 cup turbinado sugar
  • 4 tablespoons turbinado sugar
  • 1 1/2 cup espresso coffee
  • 7 ounces Savoiardi cookies
  • 2 ounces white chocolate shaved
  • 1 teaspoon pumpkin pie spice
  • 4 teaspoon cinnamon
  • 2 teaspoons ground ginger
  • 1/2 teaspoon nutmeg
  • 1 teaspoon ground clove


    1. Add the above spices in a small dish and mix them well. Put the mixture through a small hole’s sieve to sift out any large or chunks of spices that did not separate well.

    2. Seal in a glass jar and use as needed.

    1. Prepare the espresso coffee. Once done, pour it into a flat bowl, add 3 tablespoons of sugar. Stir to dissolve the sugar. Let it cool off.

    2. Meanwhile in a large bowl of your stand mixer fitted with the whisk attachment, combine 1 ½ cups heavy cream, mascarpone, pumpkin, ½ cup sugar and the pumpkin pie spice. Beat starting slowly and increase to high speed until you reach a stiff whipped cream.

    3. In a medium bowl beat remaining ½ cup heavy cream with 1 tablespoon sugar until stiff peaks are formed.

    4. Either use 6 ramekin or a medium rectangular dish. Dip the savoiardi in the coffee and line the bottom of the dish or ramekin with them. Top with a layer of the pumpkin-mascarpone cream. Top with another layer of savoiardi dipped in coffee and another layer of pumpkin mixture.

    5. Top each serving with a generous spoonful of whipped cream and shaved chocolate.


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