Pumpkin Tiramisu Icebox Cake
Pumpkin tiramisu icebox cake layers espresso-dipped ladyfingers with mascarpone pumpkin cream, warm spice, and cocoa.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Total Time: 510 minutes
- Yield: 12 servings
- Category: Desserts
- Method: No-Cook
- Cuisine: Italian-American
Ingredients
Scale
- 1 cup pumpkin puree
- 16 ounces mascarpone, softened
- 1 cup heavy cream
- 3/4 cup powdered sugar
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
- 1 1/2 cups strong espresso, cooled
- 2 tablespoons maple syrup
- 24 crisp ladyfingers
- 2 tablespoons unsweetened cocoa powder
- 1/3 cup crushed amaretti cookies, optional
Instructions
- Make pumpkin cream: Beat pumpkin, mascarpone, powdered sugar, spice, vanilla, and salt until smooth.
- Whip: Whip cream to medium peaks and fold into the pumpkin mixture in three additions.
- Dip: Mix espresso with maple syrup. Dip each ladyfinger quickly; do not soak.
- Layer: Arrange half the ladyfingers in an 8-inch square dish, spread with half the cream, and repeat.
- Chill and finish: Cover and chill at least 8 hours. Dust with cocoa and amaretti crumbs before slicing.
Notes
Store leftovers promptly in a covered container. Images are AI-generated illustrations; recipe not kitchen-tested.
Find it online: https://sweetindulgencerecipes.com/pumpkin-tiramisu-icebox-cake/