Under 30 Minutes
This holiday, revamp the classic Italian pick-me-up by adding pumpkin puree to the mix. You can serve the dessert on the same day it's made, but it's best when refrigerated overnight.
- 1 cup mascarpone cheese
- 1 1/4 cups cold heavy cream
- 3/4 cup confectioners' sugar
- 5 tablespoons almond-flavored liqueur, such as Disaronno Originale
- 1 can (15 ounces) pure pumpkin puree
- 2 ounces semisweet chocolate, roughly chopped, or chips
- 1 tablespoon unsweetened cocoa powder, plus 1 1/2 teaspoons for dusting
- 27 to 30 ladyfingers (from a 14.2-ounce package)
- 1/4 teaspoon ground cinnamon, for dusting
In a large bowl, whisk mascarpone until smooth. Add 1 cup cream, confectioners' sugar, and 2 tablespoons liqueur; whisk until soft peaks form, 5 minutes. With a rubber spatula, fold in pumpkin puree until completely incorporated.
In a small microwave-safe bowl, combine chocolate and 1/4 cup cream. Microwave in 10-second increments, stirring each time, until chocolate is just melted. Stir until mixture is smooth. Transfer one third of the pumpkin mixture to a medium bowl and fold in chocolate mixture until combined. In a small bowl, whisk 1 tablespoon cocoa into 1/3 cup hot water; add 3 tablespoons liqueur.
Cover bottom of an 8-inch square baking dish with ladyfingers (about 9). Liberally brush with cocoa mixture and top with half the pumpkin mixture. Add another layer of ladyfingers, brush with cocoa mixture, and top with all the pumpkin-chocolate mixture. Add a third layer of ladyfingers, brush with cocoa mixture, and top with remaining pumpkin mixture. Cover with plastic wrap and refrigerate 4 hours (or up to 3 days). To serve, combine 1 1/2 teaspoons cocoa powder and cinnamon in a small fine-mesh sieve and dust tiramisu.