Food & Cooking Recipes Dessert & Treats Recipes Pumpkin-Chocolate Tiramisu 3.5 (391) 5 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 9, 2019 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 20 mins Servings: 8 This holiday, revamp the classic Italian standout 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. Ingredients 1 cup mascarpone cheese 1 ¼ cups cold heavy cream ¾ 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 ½ teaspoons for dusting 27 to 30 ladyfingers (from a 14.2-ounce package) ¼ teaspoon ground cinnamon, for dusting Directions 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. Rate it Print