Easy Pumpkin Tiramisu for Two
If you love tiramisu and pumpkin spice, this Pumpkin Tiramisu for Two is the perfect little fall dessert. It has everything you love about classic tiramisu coffee soaked ladyfingers, creamy mascarpone, and cocoa powder but everything pumpkin spice latte.
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The mascarpone cream is made with pumpkin puree, pumpkin spice, sugar, and egg yolk, then folded with freshly whipped heavy cream to make it light and fluffy. The ladyfingers are dipped in coffee sweetened with a little maple syrup, giving every bite that warm fall flavor.
And because this recipe makes just enough for two, you don't need to make a whole pan of tiramisu when you're craving something sweet. Make it the night before, let it chill overnight, and finish it with a generous dusting of cocoa powder right before serving.
It's my favorite time of year and if you're looking for more pumpkin desserts be sure to check out these. Pumpkin donuts, Pumpkin chai cinnamon rolls, Pumpkin Roll.
Why You'll Love This Pumpkin Tiramisu
It's the perfect small batch dessert. This recipe makes two servings, making it perfect for date night, a cozy night in, or when you just want a little dessert without a ton of leftovers.
The maple coffee soak is so good. Instead of coffee-soaked ladyfingers maple syrup adds a subtle sweetness and pairs beautifully with the pumpkin spice.
It's creamy but still light. Whipped heavy cream folded into the pumpkin mascarpone mixture keeps the filling soft, fluffy, and instead of overly dense.
It tastes even better the next day. Letting the tiramisu rest overnight gives the ladyfingers time to soften and allows all of the flavors to come together.
Pumpkin Tiramisu Ingredients
Pumpkin Mascarpone Cream
- RAW Egg yolk: I've seen many recipes without eggs, you can truly skip since this is not a traditional tiramisu. But I use vital farms pasture raised eggs when I have raw eggs.
- Mascarpone Cheese: Mascarpone gives tiramisu its signature rich and creamy texture, but you can substitute full-fat cream cheese.
- Heavy Cream: Heavy whipping cream works exactly the same here. You can also use whipping cream, although it may produce a slightly softer cream.
- Pumpkin Puree: Use canned pumpkin puree or homemade pumpkin puree. Make sure you use plain pumpkin, not pumpkin pie filling, since pie filling already contains sugar and spices.
- Pumpkin Spice: Use a store-bought pumpkin pie spice blend or make your own with cinnamon, ginger, nutmeg, and cloves.
- Granulated Sugar: You can substitute fine or superfine sugar since it dissolves easily into the pumpkin mixture.
Maple Coffee Soak
- Lady fingers: Traditional ladyfingers work best because they hold their shape while absorbing the coffee. If you can't find them, you can use thin slices of pound cake or sponge cake, though the texture will be softer. I find the ladyfinger cookies in the international aisle under the brand GOYA.
- Coffee: Use strong brewed coffee or espresso. Decaf coffee works if you want to avoid caffeine.
- Maple Syrup: Pure maple syrup is best, but you can substitute brown sugar or granulated sugar. Stir it into the warm coffee until dissolved.
For Topping
- Cocoa Powder: Unsweetened cocoa powder is best for balancing the sweetness. Dutch-process cocoa powder can also be used for a deeper, smoother chocolate flavor.
How to Make Pumpkin Tiramisu for Two
Pumpkin Mascarpone Cream
Start by whisking the egg yolk, pumpkin puree, sugar, and pumpkin spice together until smooth and well combined. Add the mascarpone and mix until the mixture is creamy and smooth.
In a separate bowl, whip the heavy cream until it reaches soft to medium peaks. Gently fold the whipped cream into the pumpkin mascarpone mixture until everything is light and evenly combined.
Make the Maple Coffee
Brew your coffee and stir in the maple syrup while the coffee is still warm. Let it cool slightly before dipping the ladyfingers.
Assemble the Tiramisu
Dip each ladyfinger briefly into the maple coffee. Don't soak them for too long—the ladyfingers will continue to soften as the tiramisu rests.
Place a layer of dipped ladyfingers into your serving dish or small glasses. Add a layer of the pumpkin mascarpone cream, then repeat with another layer of ladyfingers and pumpkin cream.
Tiramisu has the best flavor if enjoyed the next day. Cover and refrigerate overnight.
Finish and Serve
The next day, dust the top generously with cocoa powder. Serve chilled and enjoy your little pumpkin tiramisu for two!
Tips for the Best Pumpkin Tiramisu
Don't over soak the ladyfingers. A quick dip is all they need. If they absorb too much coffee, they can become soggy.
Use room-temperature mascarpone. It mixes much more smoothly into the pumpkin mixture and helps prevent lumps.
Fold the whipped cream gently. You want to keep as much air in the whipped cream as possible so the filling stays light and fluffy.
Make it the night before. This is one of those desserts that benefits from resting overnight. The ladyfingers soften, the pumpkin flavor develops, and the tiramisu becomes perfectly creamy.
Add the cocoa right before serving. The cocoa powder looks and tastes best when freshly dusted over the top. The cocoa powder dusted right after it's made will turn dark brown.
Easy Pumpkin Tiramisu for Two
Ingredients
Pumpkin Mascarpone Cream
- 1 large Egg yolk
- ½ teaspoon Pumpkin Spice
- 2 tablespoon Granulated Sugar
- 4 ounces Mascarpone
- ¼ cup Heavy Cream whipped
Coffee Soak
- ½ cup Strong Hot Coffee
- ½ tablespoon Maple Syrup
Assembly/Topping:
- 1 pack Ladyfingers
- 2 tablespoon Cocoa Powder
Instructions
- In a medium bowl, whisk together the egg yolk, sugar, pumpkin puree, and pumpkin spice until smooth. Add the mascarpone and mix until fully combined.
- In a separate bowl, whip the heavy cream until medium-stiff peaks form. Gently fold the whipped cream into the pumpkin mascarpone mixture until smooth and fluffy.
- Stir the maple syrup into the brewed coffee until combined. Let the coffee cool slightly.
- Quickly dip each ladyfinger into the maple coffee, making sure not to soak them too long. Arrange a layer of dipped ladyfingers in two small serving glasses or dishes.
- Spoon or pipe a layer of pumpkin mascarpone cream over the ladyfingers. Repeat with another layer of dipped ladyfingers and finish with the remaining cream.
- Cover and refrigerate overnight, or for at least 8 hours, to allow the ladyfingers to soften and the flavors to develop.
- Just before serving, dust the tops generously with cocoa powder and enjoy!
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