This recipe for pumpkin spice tiramisu puts a fall twist on the traditional Italian dish. Think of it as a cross between the light and creamy dessert and the popular seasonal beverage, pumpkin spice latte. Mascarpone and whipped cream are mixed with pumpkin puree, vanilla and spices for a luscious filling that’s layered with coffee-soaked lady fingers. For even more fall flavor, the entire dessert is topped with a ginger snap crumb mixture that uses Jif’s new salted caramel hazelnut spread. It adds a little extra touch of sweetness and texture to bring it all together.
This easy dessert is great just as an after-dinner dessert to welcome fall. But it’s also a wonderful recipe to keep in mind for Thanksgiving or other special occasions this season. There isn’t any baking, so it doesn’t take up precious oven space when you might be cooking and baking quite a few other dishes. And it’s best when made a day in advance, freeing up time on the actual day of your event.
- 2 cups whipping cream
- 2/3 granulated sugar
- 8 ounces mascarpone cheese
- 1 (15-oz.) can 100% pure pumpkin (Libby’s® used here)
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice (substitute cinnamon, nutmeg and cloves if needed)
- 1 cup brewed coffee
- 1 package (7-oz) lady fingers
- Ground cinnamon for dusting
- Unsweetened cocoa powder for dusting
- 7 ginger snap cookies (Philadelphia-exclusive Irvin’s Famous Spiced Wafers used here)
- 2 teaspoons Jif® Salted Caramel Hazelnut Spread
- Using an electric mixer (a stand mixer is best), beat the whipping cream and sugar together until fluffy with stiff peaks. Transfer the whipped cream to a separate bowl and set aside.
- Using the same original bowl and the mixer, beat the mascarpone cheese until soft and smooth.
- Add the pumpkin puree, vanilla and pumpkin pie spice (or other spices being substituted), and mix well to combine.
- Gently fold in 2/3 of the whipped cream.
- Quickly dip lady fingers into a mug of prepared coffee. As each cookie is dipped, place it at the bottom of an 8” x 8” baking dish, arranging the cookies to form a layer at the bottom of the dish.
- Use a spatula to smooth half of the pumpkin mixture on top of the lady fingers.
- Sprinkle a bit of cinnamon and cocoa powder over the pumpkin mixture.
- Dip more lady fingers in the coffee and create a second layer of cookies.
- Spread the rest of the pumpkin mixture over the lady fingers, and top with more cinnamon and cocoa powder.
- Top with the remaining whipped cream.
- Using a food processor, blend the hazelnut spread and ginger snap cookies to create crumbs.
- Sprinkle the cookie crumbs over the dessert and cover carefully before refrigerating.
- Dessert will taste best after chilling for several hours (even up to 3 days) so that the flavors can soak into the lady fingers and meld together.
- Makes 8-10 servings.