Easy Pumpkin Tiramisu
Ingredients
- 7 oz/ 200 g ladyfingers, abou 12
- 1 cup/ 250 g pumpkin puree*
- 2 cups/ 500 g mascarpone, 17,6 oz
- 2 tablespoon powdered sugar**
- 3 tbsp/ 50 ml marsala wine, or other flavoured liquor
- ⅔ cup/ 150 ml strong coffee
- 1 tablespoon brown sugar
- ⅓ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1-2 tablespoon cocoa powder, for dusting
Instructions
- In a soup plate or a medium bowl combine hot coffee with brown sugar and marsala wine. Stir until the sugar dissolves. Set aside to cool.
- In a large bowl combine mascarpone, pumpkin puree, powdered sugar, cinnamon and nutmeg. Whisk until homogeneous.
- Soak gently one ladyfinger in the cool coffee mix. The cookie should stay in the liquid for less than a second. Place it on the bottom of a rectangular pan. Continue the same process until covering the bottom of the pan with soaked ladifingers. If needed, cut some of them with a sharp knife in order to fit them.
- Spread evenly half of the filling over the cookies. Arrange another layer of soaked ladyfingers on top and spread the rest of the filling. Smooth with a spatula and cover the pan with a cling film. Refrigerate for at least 6 hours.
- Before serving sprinkle cocoa powder generously on top of the tiramisu.
Notes
* How to make pumpkin puree: halve one pumpkin or butternut squash and remove the seeds and the pulp. Place each half with the peel down on a pan covered with baking paper. Bake for about 40 minutes or until well softened (test with a fork). Remove the peel and puree the pumpkin in a food processor.
** The quantity of the powdered sugar might vary according to the pumpkin sweetness, for that reason add sugar gradually and taste the filling.
Store this dessert refrigerated and covered for 3-4 days. It is not recommended to freeze it.
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