Pumpkin tiramisu

    3 hours 30 min

    This is a twist on the traditional tiramisu, made with pumpkin puree, spices and rum and served in a trifle bowl. Place a light dusting of cinnamon on top just before serving.

    1 person made this

    Serves: 20 

    • 475ml whipping cream
    • 1/8 teaspoon cream of tartar (optional)
    • 500g mascarpone cheese
    • 350g icing sugar
    • 800ml pumpkin puree
    • 1 tablespoon ground cinnamon
    • 2 teaspoons ground ginger
    • 2 teaspoons ground nutmeg
    • 1 teaspoon ground cloves
    • 240ml brewed coffee, cooled
    • 1 tablespoon rum, or more to taste
    • 36 sponge fingers

    Prep:30min  ›  Extra time:3hr chilling  ›  Ready in:3hr30min 

    1. Beat cream and cream of tartar in a bowl with an electric mixer until soft peaks form.
    2. Beat mascarpone cheese in a separate bowl using an electric mixer on low speed; slowly beat in icing sugar until fully incorporated. Add pumpkin puree, cinnamon, ginger, nutmeg and cloves; beat until well combined. Fold whipped cream into pumpkin mixture.
    3. Mix coffee and rum together in a bowl. Briefly dip each sponge finger into coffee mixture. Arrange a layer of dipped sponge fingers in the bottom of a trifle bowl or serving dish. Cover layer with about 1/3 of the pumpkin mixture. Continue layering sponge fingers and pumpkin mixture.
    4. Cover dish with cling film and refrigerate until set, 3 hours to overnight.

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    Reviews in English (1)


    Made as written, but for ten servings instead of twenty. I divided it into individual portions using whisky glasses. I love the idea of pumpkin in a tiramisu but we didn’t care for the whipped cream in it. Next time, I’ll try it without the wripping cream. It’s a beautiful dessert that gives a stunning presentation.  -  14 Oct 2017  (Review from Allrecipes US | Canada)