No-Bake Pumpkin Tiramisu (20-Minute Prep)
Coffee-soaked ladyfingers layered with spiced pumpkin mascarpone cream in this no-bake pumpkin tiramisu. 20-minute prep, then chill until set.
Method
- Whisk the pumpkin puree, sugar, cinnamon, ginger, nutmeg and cloves in a large bowl until smooth, then beat in the mascarpone until completely combined and silky.
- In a separate bowl, whip the cold heavy cream to firm peaks. Fold it into the pumpkin mascarpone mixture in two additions until no streaks remain.
- Combine the cooled coffee and coffee liqueur in a shallow dish. Working one at a time, dip each ladyfinger in the coffee for 2 seconds and line the bottom of an 8x8-inch dish with a single layer.
- Spread half of the pumpkin cream over the ladyfingers. Repeat with a second layer of dipped ladyfingers and the remaining cream, smoothing the top.
- Cover and refrigerate for at least 4 hours, or overnight, until the layers are set and the ladyfingers have softened.
- Just before serving, dust the top generously with cocoa powder through a fine sieve and cut into squares.
Coffee-soaked ladyfingers layered with spiced pumpkin mascarpone cream in this no-bake pumpkin tiramisu. 20-minute prep, then chill until set.
Nutrition per serving
- Calories
- 380 kcal
- Protein
- 6 g
- Carbs
- 38 g
- Fat
- 23 g
- Fibre
- 2 g
- Sugar
- 28 g
- Sodium
- 180 mg
Values are estimates based on USDA FoodData Central and vary with brands and portioning.
Chef notes
Do not over-soak the ladyfingers; a quick 2-second dip is enough because they keep absorbing moisture in the fridge. The tiramisu slices best on day two, when the layers have fully set.
Substitutions
- Mascarpone — 16 oz full-fat cream cheese, softened, plus 2 extra tablespoons of heavy cream
- Coffee liqueur — 1 teaspoon vanilla extract stirred into the coffee
- Ladyfingers — pound cake slices, cut to fit the dish
Serving suggestions
Serve cold, with a hot espresso or a chai-spiced latte alongside.
Storage
Covered in the fridge for up to 3 days.
Reheating
Serve cold; no reheating needed.
Equipment
- 8x8-inch dish
- Large mixing bowl
- Hand or stand mixer
- Shallow dish
- Fine sieve
Variations
- Chai-spiced: swap the coffee for strong spiced chai tea and add 1/4 teaspoon cardamom
- Chocolate: add 2 tablespoons cocoa powder to the pumpkin cream and use chocolate ladyfingers
- Pumpkin pie latte style: top with a drizzle of salted caramel instead of cocoa
Why it works
Mascarpone is rich in fat and low in water, so it whips into a stable cream that holds the pumpkin without weeping. The whipped cream lightens the dense pumpkin, and the dry ladyfingers act as sponges, pulling moisture from the cream and turning custardy in the fridge.
Frequently asked questions
Can I make pumpkin tiramisu the night before?
Yes, and it is better for it. Overnight chilling lets the ladyfingers soften fully so the slices hold clean edges.
Why is my tiramisu watery?
The ladyfingers were soaked too long, or the cream was under-whipped. Dip quickly and whip the cream to firm peaks before folding.
Can I use pumpkin pie filling instead of pumpkin puree?
No, pumpkin pie filling is already sweetened and spiced, which throws off the balance. Use plain pumpkin puree and add the sugar and spices yourself.
Tags
More like this
Desserts
20min
Creamy No-Bake Lotus Biscoff Cheesecake
Desserts
5min
5-Minute No-Bake Chocolate Mousse Recipe
Lunch
20min
Creamy Butternut Squash Soup (20 Minutes)
Dinner
15min
One-Pan Creamy Pumpkin Pasta (15 Minutes)
Desserts
5min
5-Minute Chocolate Mug Cake — No Oven Needed
Desserts
5min
5-Minute Molten Chocolate Mug Cake
More recipes with puree
Other recipes in about 20 minutes
Reader reviews
No reviews yet. If you have made this recipe, you will be the first to say how it went.
Did you make this?
Tell us how it actually went — including if something did not work. Reviews are read before they are published.