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Pumpkin Tiramisu

Prep Time20 minsCategory
Spirit
 Iowa Coffee Company Liqueur
Ingredients
 1 15-ounce can pumpkin puree
 ½ cup light brown sugar
 ¾ tsp ground ginger
 ¾ tsp ground cinnamon
 ¼ tsp kosher salt
 Pinch of freshly grated nutmeg
 ¾ cup granulated sugar
 1 ½ cups mascarpone cheese
 2 ½ cups heavy cream
 1 cup Iowa Coffee Company Liqueur
 2 7-ounce packages dry ladyfingers
 Chocolate shavings and candied ginger, for garnish
Directions
1

In a large bowl, whisk the pumpkin puree with the brown sugar, ginger, cinnamon, salt, nutmeg and 1/2 cup of the granulated sugar.

2

Add the mascarpone and 1 1/2 cups of the heavy cream.

3

Using an electric mixer, beat the pumpkin mixture at medium speed until soft peaks form; do not over-beat.

4

In a medium bowl, whisk the Iowa Coffee Company Liqueur with 2 tablespoons of the granulated sugar until it’s dissolved.

5

Dip both sides of 6 ladyfingers in the coffee and arrange them in a single layer in a 4-quart trifle dish.

6

Spread 1 cup of the pumpkin mousse on top.

7

Repeat the layering 5 more times, ending with a layer of the pumpkin mousse.

8

Cover and refrigerate the tiramisu overnight.

9

In a large bowl, using an electric mixer, beat the remaining 1 cup of cream with the remaining 2 tablespoons of granulated sugar until soft peaks form.

10

Dollop the whipped cream over the tiramisu, garnish with shaved chocolate and candied ginger and serve

Ingredients

Spirit
 Iowa Coffee Company Liqueur
Ingredients
 1 15-ounce can pumpkin puree
 ½ cup light brown sugar
 ¾ tsp ground ginger
 ¾ tsp ground cinnamon
 ¼ tsp kosher salt
 Pinch of freshly grated nutmeg
 ¾ cup granulated sugar
 1 ½ cups mascarpone cheese
 2 ½ cups heavy cream
 1 cup Iowa Coffee Company Liqueur
 2 7-ounce packages dry ladyfingers
 Chocolate shavings and candied ginger, for garnish

Directions

Directions
1

In a large bowl, whisk the pumpkin puree with the brown sugar, ginger, cinnamon, salt, nutmeg and 1/2 cup of the granulated sugar.

2

Add the mascarpone and 1 1/2 cups of the heavy cream.

3

Using an electric mixer, beat the pumpkin mixture at medium speed until soft peaks form; do not over-beat.

4

In a medium bowl, whisk the Iowa Coffee Company Liqueur with 2 tablespoons of the granulated sugar until it’s dissolved.

5

Dip both sides of 6 ladyfingers in the coffee and arrange them in a single layer in a 4-quart trifle dish.

6

Spread 1 cup of the pumpkin mousse on top.

7

Repeat the layering 5 more times, ending with a layer of the pumpkin mousse.

8

Cover and refrigerate the tiramisu overnight.

9

In a large bowl, using an electric mixer, beat the remaining 1 cup of cream with the remaining 2 tablespoons of granulated sugar until soft peaks form.

10

Dollop the whipped cream over the tiramisu, garnish with shaved chocolate and candied ginger and serve

Pumpkin Tiramisu
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Mississippi River Distilling Company

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