Pumpkin Spiced Latte Tiramisu
I think it’s well established that the fall season is pumpkin season, be it in the form of pumpkin pies that embrace the table at Thanksgiving dinner, or the waft of pumpkin spice in the air from our pumpkin spiced lattes, and of course the classic pumpkin carving that happens for Halloween.
I, however, wanted to embrace pumpkin season another way, and I will be doing so by making a pumpkin tiramisu flavored with the coffee beverage listed above.
The plan is rather simple, I will make a classic tiramisu cream in which I’ll add some canned pumpkin, then instead of the classic tiramisu ladyfingers I will be using gingersnaps for a wonderful spice flavor, but I will stick with the classic coffee as that really is what makes a classic tiramisu.
Andiamo!
Makes 10 servings
1 1/4 cups hot water
1/4 cup instant espresso powder
1/4 cup espresso flavored liquor (optional)
A pinch of salt
1 15oz can of pure pumpkin puree (not pumpkin pie filling!)
1/2 cup packed light brown sugar
1 8oz container of mascarpone cheese at room temp
1 cup heavy cream
2 tsp vanilla extract
2 tsp pumpkin pie spice, divided
1 pound gingersnap cookies
1/4 cocoa powder
Stir the hot water, espresso powder, espresso liquor (if using) and a pinch of salt together to combine. Set aside to cool.
In a large bowl, combine the pumpkin, brown sugar, mascarpone, cream, vanilla and 1 tsp of pumpkin spice. Use an electric beater to combine and whip the mixture into soft peaks for about 5 minutes, be careful to not overwhip
Pour the coffee into a shallow bowl or baking dish. Dip each gingersnap into the coffee and lay into a single layer on the bottom of a square baking dish or trifle dish. Spread half of the pumpkin cream onto the cookies in an even layer.
Repeat this with another layer of soaked gingersnaps, making sure to push the cookies into the cream as you do this so there are no gaps, and spread the remaining cream right on top.
Combine the cocoa powder with the remaining teaspoon of pumpkin spice in a small bowl, then use a small sieve to dust this on top of the whole tiramisu. Wrap tightly with plastic wrap, then let it chill in the fridge for at least 2 hours, although overnight would be better.
