Go Back
–+ servings
Pumpkin Spice Latte Tiramisu

Pumpkin Spice Latte Tiramisu

iamwinfred
Pumpkin Spice Latte Tiramisu takes everything you love about your favorite fall coffee order and turns it into a creamy, no-bake dessert. Instead of the classic espresso and cocoa combo, you get espresso-soaked ladyfingers layered with a silky pumpkin spice mascarpone cream. It tastes like a PSL and a slice of pumpkin pie had the best possible collaboration, and it comes together faster than you'd think.
No ratings yet
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 0 minutes
Total Time 4 hours 30 minutes
Course Dessert
Cuisine American
Servings 12 servings
Calories 310 kcal

Equipment

  • 9x13-inch baking dish
  • Electric hand mixer or stand mixer
  • Large mixing bowls
  • Rubber spatula
  • Shallow dish For dipping the ladyfingers
  • Fine-mesh sieve For dusting cocoa powder
  • Plastic wrap For chilling

Ingredients
  

  • 2 cups strong brewed espresso or strong coffee cooled to room temperature
  • 2 tablespoons coffee liqueur or dark rum optional

For the Ladyfinger Layer

  • 2 packages ladyfinger cookies 7 ounces each, about 44 total

For the Pumpkin Spice Mascarpone Cream

  • 16 ounces mascarpone cheese softened
  • 1 cup canned pumpkin puree not pumpkin pie filling
  • 3/4 cup light brown sugar packed
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups heavy cream cold
  • 1/4 cup granulated sugar

For Garnish

  • 2 tablespoons unsweetened cocoa powder for dusting
  • ground cinnamon for garnish

Instructions
 

  • Brew 2 cups of strong espresso or coffee. Pour into a shallow dish and stir in liqueur if using. Let cool completely.
  • In a large bowl, beat mascarpone, pumpkin puree, brown sugar, pumpkin pie spice, and vanilla until smooth.
  • In a separate bowl, whip cold heavy cream and granulated sugar to soft peaks.
  • Gently fold the whipped cream into the pumpkin mascarpone mixture until fully combined and airy.
  • Dip each ladyfinger into the cooled espresso for 1-2 seconds per side. Do not soak.
  • Arrange a single layer of dipped ladyfingers in a 9x13-inch dish. Spread half the mascarpone cream over top.
  • Repeat with another layer of dipped ladyfingers and the remaining mascarpone cream. Smooth the top.
  • Cover and refrigerate for at least 4 hours, preferably overnight.
  • Just before serving, dust generously with cocoa powder and a sprinkle of cinnamon. Slice and serve chilled.

Notes

  • Use full-fat mascarpone for the richest, creamiest texture.
  • Let the espresso cool completely before dipping, or the ladyfingers will disintegrate.
  • Dip the ladyfingers quickly, one to two seconds per side, rather than soaking them.
  • Chill overnight if you have the time, since the flavor improves the longer it sits.
  • Dust with cocoa right before serving so it stays crisp on top instead of soaking in.
  • For an alcohol-free version, simply omit the coffee liqueur or rum.
  • Store covered tightly with plastic wrap in the refrigerator for up to 4 days.
  • Freezing is not recommended, as the mascarpone cream can separate and turn watery once thawed.
  • Try swapping the ladyfingers for graham crackers for a slightly different texture.
  • Make individual servings in small glasses or jars for easy portioning.

Nutrition

Serving: 1servingCalories: 310kcalCarbohydrates: 26gProtein: 5gFat: 21gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 55mgSodium: 60mgPotassium: 120mgFiber: 1gSugar: 18gVitamin A: 45IUVitamin C: 2mgCalcium: 8mgIron: 6mg
Keyword fall tiramisu, no bake pumpkin dessert, pumpkin mascarpone dessert, pumpkin spice latte tiramisu
Tried this recipe?Let us know how it was!