Rating: 3.45 stars
391 Ratings
  • 5 star values: 63
  • 4 star values: 128
  • 3 star values: 131
  • 2 star values: 58
  • 1 star values: 11

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.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Reviews (5)

391 Ratings
  • 5 star values: 63
  • 4 star values: 128
  • 3 star values: 131
  • 2 star values: 58
  • 1 star values: 11
Rating: Unrated
11/28/2013
Tried this for Thanksgiving and sorry to say it was not good! The consensus was the same with all of the guests. No one cared for it and I would not make it again.Ill stick to classic recipe!
Rating: 5 stars
10/12/2012
awesome recipe - I've made this multiple times now and every time everyone raves about it. Not sure about the review who said they only tasted raw pumpkin puree as I've never had that problem. I highly recommend trying it out, it's definitely worth it! Also I've always used almond extract in place of the almond liqueur, though in a lesser amount as almond extract is a bit strong!
Rating: Unrated
06/29/2012
So glad I was not discouraged by SaratogaKim to make this recipe. It is pretty, fresh, cool...and so easy to make and serve in the same day. I did not have enough pound cake for three layers, so dug thru pantry and finished 3rd layer with graham crackers! I also used almond extract instead of liquor and had all other ingredients in frig just waiting for a new recipe for something pumpkin...and chocolate ! I finished the topping with the cinnamon and cocoa and...toasted sliced almonds. Fab!
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Rating: Unrated
11/20/2011
Love it! Making it again for Thanksgiving! I made it for a dinner party and it turned out really good. I read the review below and reduced the pumpkin by half and increased the chocolate to 4oz. Also used organic canned pumpkin...don't know if it made a difference but I was happy with how it turned out.
Rating: Unrated
11/01/2011
Don't do it! I made it for a "pumpkin throw down" contest and come in last place. All you could taste was the raw pumpkin puree. Even made the special ingredient purchases. Very sad. Thought I had a winner. Stick to the usual pumpkin treats.