No Egg Pumpkin Tiramisu

Indulge in this creamy fall-inspired No Egg Pumpkin Tiramisu. It is made with mascarpone cheese, pumpkin spice, pumpkin puree, and coffee-soaked ladyfingers, recreating a classic dessert with a twist. Serve during Thanksgiving, Halloween, or any cozy autumn gathering.

📝 Ingredients

• 16 oz or 450g of mascarpone cheese
• 3/4 cup of brown sugar
• 1 teaspoon of vanilla extract
• 1 tablespoon pumpkin spice
• 1 1/4 cups of heavy cream or double cream (cold)
• 3/4 cup of pumpkin puree
• 1.5 cups of brewed coffee (cooled)
• 260 g of Ladyfingers or enough to fill the dish
• 2-3 tablespoons of cinnamon podwer
• 8-12 small pumpkin paper cut outs

👨‍🍳 Instructions

1. 1In a mixing bowl, whisk together the mascarpone cheese, sugar, pumpkin spice, and vanilla extract for one minute, or until smooth.
2. 2In a separate bowl, whisk the heavy cream until stiff peaks form. Carefully fold one-third of the whipped cream into the mascarpone mixture. Gradually fold in the remaining whipped cream, being careful not to overmix.
3. 3Once the filling is prepared, pour in ¾ cup of pumpkin puree and gently fold to combine. Set aside.
4. 4Next, pour the brewed coffee into a shallow dish. Dip each ladyfinger into the coffee for about 10 seconds, then arrange them in a single layer at the bottom of your serving dish.
5. 5Spread half of the pumpkin mascarpone filling over the ladyfingers and smooth the surface. Add another layer of coffee-dipped ladyfingers, followed by the remaining filling. Smooth the top, cover the dish with plastic wrap, and refrigerate for at least 6 hours or overnight for best results.
6. 6Just before serving, place pumpkin-shaped paper cutouts on top of the tiramisu and dust with cinnamon. Carefully remove the cutouts to reveal the design. Serve this stunning pumpkin tiramisu as a festive centerpiece for fall.