Pumpkin Cream Tiramisu
October 18, 2022
Looking for a way to satisfy your pumpkin cravings? Try this fall twist on tiramisu!
SERVINGS
12
PREP TIME
45 min
COOK TIME
N/A
Ingredients
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16ounces mascarpone cheese
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115-ounce can pumpkin puree
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1cup sugar
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1/2cup whipping cream
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1/3cup sweet Marsala wine
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1tablespoon L&B Pumpkin Pie Spice
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33-ounce packages ladyfingers
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1cup brewed espresso, chilled, divided (can sub 3 rounded teaspoons instant espresso + 1 cup boiling water)
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1cup English toffee bits, divided
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Spiced Whipped Cream (recipe below), for serving
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Pecan halves, toasted, for serving
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English toffee bits, for serving
For the Spiced Whipped Cream:
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1 1/2cups whipping cream
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3tablespoons sugar
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1/2teaspoon L&B Pumpkin Pie Spice
Directions
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1
In large mixing bowl, combine first 6 ingredients; beat until smooth and creamy.
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2
Split ladyfingers in half and separate. Arrange 36 halves, cut side down and overlapping slightly, in bottom of 9×13 baking dish.
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3
Spoon ½ cup espresso evenly over ladyfingers.
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4
Spread half of pumpkin mixture (about 3 cups) over ladyfingers; sprinkle with ½ cup toffee bits.
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5
Arrange remaining ladyfingers over toffee bits.
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6
Spoon remaining ½ cup espresso over ladyfingers; layer with remaining pumpkin mixture and ½ cup toffee bits.
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7
Refrigerate, covered, at least 8 hours or overnight.
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8
To serve: Carefully scoop down through all layers; serve in dishes or on dessert plates. Top each serving with a dollop of Spiced Whipped Cream, pecan halves and English toffee bits.
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9
To make the Spiced Whipped Cream: In small mixing bowl, combine 1 ½ cups whipping cream, 3 tablespoons sugar and ½ teaspoon L&B Pumpkin Pie Spice; beat until soft peaks form.