Description
This ridiculously delicious vegan pumpkin tiramisu features espresso-soaked homemade eggless ladyfingers, creamy spiced pumpkin mascarpone cream, fresh dairy free whipped cream and a dusting of pumpkin spice! Basically pumpkin spice latte meets tiramisu, and it’s the best way to eat pumpkin.
Ingredients
Scale
Pumpkin Tiramisu Filling:
- 1 cup (250 g) pumpkin puree, patted down*
- 1/4 cup (60 mL) vegan heavy cream, cold
- 1/2 cup (60 g) powdered sugar
- 2 tbsp light brown sugar
- 1 tbsp pumpkin pie spice blend
- 1 tsp vanilla extract
Mascarpone cream:
- 1 batch vegan mascarpone, chilled
- 2 cups (480 mL) vegan heavy cream, chilled
- 1 tbsp cornstarch
Assembly:
- 1 batch vegan ladyfingers
- 1 cup (240 mL) brewed espresso or instant espresso
Topping:
- 1 cup vegan heavy cream, cold
- 3 tbsp sugar
- 1 tbsp pumpkin spice
Instructions
- Prep: To make this pumpkin tiramisu, I recommend making the ladyfingers and mascarpone beforehand (even a day before assembly if you’d prefer!). Once made, we’ll begin with the pumpkin mascarpone cream. Place a large bowl into the freezer, along with the hand mixer attachments.
- Make the pumpkin cream: In a medium bowl, whisk together patted down pumpkin puree, vegan heavy cream, powdered sugar, light brown sugar, pumpkin spice blend, and vanilla extract. Whisk until fluffy and completely mixed, then set aside.
- Whip the mascarpone: Remove the chilled bowl and hand mixer attachments. Add the cold heavy cream to the bowl, and cream until fluffy, about 5 minutes. Add in the cold mascarpone cheese, and mix again until incorporated.
- Add in the pumpkin cream: Spoon in the pumpkin cream to the mascarpone cream, and mix again until completely incorporated. Place the bowl into the fridge while you grab a 9×13 casserole dish and brew the espresso. I also recommend laying the ladyfingers onto the empty casserole dish to see how many you need per row.
- Assemble the pumpkin tiramisu: Dip one ladyfinger into the espresso, and place into the base of the casserole dish. Repeat until you have one even layer of espresso-soaked ladyfingers. Then spoon half of the pumpkin mascarpone cream on top, and spread evenly to reach the edges of the pan. Repeat with another layer of espresso-soaked ladyfingers, and finish with spreading the remaining pumpkin mascarpone cream on top.
- Cover and chill: Cover the pumpkin tiramisu in tinfoil or plastic wrap, and chill overnight.
- When ready to serve, make the whipped cream: Chill another large bowl in the freezer again with the hand mixer attachments for at least 20 minutes. Then remove the bowl and add in vegan heavy cream, and cream until fluffy, about 5 minutes. Add in the sugar, and mix again.
- Top and serve! Spoon the whipped cream onto the chilled and set pumpkin tiramisu, and dust with pumpkin spice. I used parchment paper to cut out little pumpkins and place them onto the whipped cream before dusting. Serve and enjoy!
Notes
Gluten free: See notes in the ladyfinger post for making this recipe entirely gluten free!
Patting the pumpkin: You want to absorb as much liquid as you can from the pumpkin puree so that the mascarpone cream doesn’t split. Unfortunately, levels of liquid vary from pumpkin to pumpkin, but once the pumpkin puree has almost a clay consistency and is able to be molded, then it’s ready to use.
