Autumn is here and with it comes delicious recipes that use seasonal fruits and vegetables. This makes squash an ideal candidate, as it belongs to an interesting group called fruit vegetables. In this article, we have prepared two easy and delicious no-bake pumpkin tiramisu recipes. One is without eggs and the dessert is served in glasses, the other is classic with eggs.
Simple pumpkin tiramisu recipe in a glass, without eggs
Pumpkin tiramisu ingredients for 6 servings:
- 470 ml of heavy cream
- 230 g mascarpone
- 245 g pumpkin puree
- 160 grams of sugar
- 350 grams of espresso coffee
- 200 g biscuits
- 60 g white chocolate, chopped
- 1 tablespoon pumpkin pie spice
Pumpkin Pie Spice:
- 4 teaspoons of ground cinnamon
- 2 tablespoons of ground ginger
- 1/2 teaspoon ground nutmeg
- 1 teaspoon ground grain
- Place the above spices in a small bowl and mix well. Pass the mixture through a small perforated strainer to sift out any large or chunky spices that do not separate well. Seal in a glass container and use as needed.
- Prepare espresso coffee. Place in a shallow bowl and add 3 tablespoons of sugar. Stir to dissolve the sugar. Leave to cool.
- Meanwhile, in a large mixer bowl fitted with a mixer, combine 350ml heavy cream, mascarpone, pumpkin, 100g sugar and pumpkin pie spice. Start mixing slowly and increase the speed until you get a stiff cream.
- In a medium bowl, whip the remaining 120 ml of cream with 1 tablespoon of the sugar until stiff peaks form.
- Take 6 glasses. Dip the biscotti in the coffee and line the bottom of the glasses with them. Put a layer of pumpkin mascarpone cream on top. Top with a layer of coffee-soaked biscotti and another layer of pumpkin mixture.
- Top each serving with a generous spoonful of whipped cream and grated chocolate.
You can find other recipes for tiramisu in a glass here!
Classic recipe with eggs for 10 people
Pumpkin Tiramisu – Espresso syrup ingredients:
- 480 ml of water
- 2 tablespoons instant espresso powder
- 50 g light brown sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
Pumpkin Mascarpone filling:
- 5 large egg yolks
- 50 g cup granulated sugar
- 225 g mascarpone cheese, room temperature
- 425 g pumpkin puree
- 240 ml heavy cream
- 25 g light brown sugar
- 1 teaspoon of vanilla extract
- 1 teaspoon ground cinnamon
Pumpkin tiramisu range:
- 60 g ground cinnamon
- 2 spoons of cocoa powder
- 250 g biscuits, such as Biscotti
Follow these steps to prepare
Make espresso syrup: In a small saucepan, combine the water, espresso powder, brown sugar, ground cinnamon and nutmeg. Bring to a simmer over medium-high heat and simmer for about 8 minutes, or until the sugar has dissolved and the liquid is fragrant. Remove the saucepan from the heat and allow the syrup to cool completely.
Prepare the mascarpone filling: Fill a small saucepan with water and bring to a boil over medium-high heat. Place a heatproof bowl over the water, making sure the water does not touch the bottom of the bowl. Place the egg yolks and sugar in a bowl and beat with an electric hand mixer until pale and fluffy (3-5 minutes). Be careful not to curdle the eggs; remove the bowl from the pot when the mixture is boiling or no longer smooth. Remove the bowl from the heat, cover it with plastic wrap and put it in the fridge for 30 minutes.
In a large bowl, using an electric hand mixer on medium, beat the mascarpone cheese, pumpkin puree, heavy cream, brown sugar, vanilla extract, and cinnamon until smooth. Fold in the egg mixture with a rubber spatula, then refrigerate for 15 minutes.
Assemble the pumpkin tiramisu
In a small bowl, mix ground cinnamon and cocoa powder. Place a layer of biscotti in the bottom of a 25 cm square pan. Brush the cookies with about 1/3 of the espresso syrup, then evenly spread 1/3 of the pumpkin and mascarpone filling. Dust them with the cinnamon-cocoa powder mixture. Repeat the process with the remaining ingredients for two more layers. Cover the cake and refrigerate for at least an hour or up to overnight before serving.
How do you prepare rhubarb tiramisu? Read the best recipes here!
Frequently Asked Questions – How to store dessert
Tiramisu cannot be stored at room temperature, as it contains dairy products that can quickly grow bacteria if not refrigerated. It’s easy to keep tiramisu fresh for as long as possible if you store it properly after making the dessert. You can seal and refrigerate until ready to serve or eat.
Pumpkin tiramisu can be stored in an airtight container to retain moisture, or tightly wrapped in plastic. If you plan to make it ahead of time, it’s best to serve it a day or two later.
How long does tiramisu keep?
Many people worry about how long tiramisu will stay fresh if they can’t eat it all at once. It can also be stored in the refrigerator for a week, but it is best to consume it within four days of preparation. This dessert will keep at room temperature for about two hours when assembled and served unrefrigerated.
Can you freeze pumpkin tiramisu?
Yes, that’s a good idea. Freezing your Pumpkin Tiramisu will preserve the flavors and texture of this delicious Italian dessert for months. You don’t have to worry about spoilage or freezer burn, neither problem with frozen desserts like this one. Be sure to place in an airtight container or ziplock bag before freezing to keep moisture locked in.
It is not advisable to freeze tiramisu with egg, cognac or amaretto liqueur, as freezing and thawing alcohol can create dangerous situations. Therefore, if your recipe contains alcoholic ingredients, you should not add them when preparing the dish.