The popular fall beverage PSL now comes in the form of dessert as a pumpkin spice latte tiramisu. It’s tiramisu with a fall twist!
As a coffee hater, I considered making another chai tiramisu but this time a pumpkin chai tiramisu. I bet it would be crazy delicious, but I decided to appease all the coffee lovers in my life and make a pumpkin spice latte tiramisu instead. A PSL tiramisu, if you will.
I have never had a “PSL” for obvious reasons, but I can assure you that this recipe does in fact have actual pumpkin puree in it and not just pumpkin spice. I point this out because evidently after being shamed for it, Starbucks finally started using actual pumpkin in 2015. But I digress.
I have to say, despite my aversion to coffee and coffee-flavored things I was able to get past the coffee flavor in this pumpkin spice latte tiramisu. My fellow coffee-haters cannot say the same thing, but I give them props for at least trying it.
Granted I still think it would have bene better with chai so I may need to make that happen soon as well.
My coffee-lovers however loved it!
Pumpkin season is here, and we are celebrating our love of pumpkin with #PumpkinWeek hosted by Christie from A Kitchen Hoor’s Adventures. All week-long 11 bloggers will be sharing over 30 pumpkin-filled recipes for all your Autumn celebrations, including breakfasts, baked goods, savory pumpkin recipes, desserts, and drinks.
More #PumpkinWeek Recipes Below:
- Copycat City BBQ Pumpkin Pudding from Palatable Pastime
- Easy Pumpkin Bread from A Kitchen Hoor’s Adventures
- Frozen Pumpkin Yogurt from Cindy’s Recipes and Writings
- Pumpkin Pie Crisp with Streusel Topping from Blogghetti
- Pumpkin White Chocolate Scones from The Redhead Baker
Two years ago: Oreo Spiderweb Cheesecake
Four years ago: Day of the Dead Margaritas (Blood Orange Hibiscus)
Six years ago: October 2017 Stitch Fix #25
Eight years ago: Chocolate Chip Peanut Pie
Nine years ago: Homemade Peanut Butter Goo Goo Clusters
Ten years ago: Crispy Gnocchi
Twelve years ago: Butternut Squash Soup
- 1/2 cup white granulated sugar
- 4 pasteurized eggs, yolks and whites divided
- 1 cup mascarpone
- 1 cup pumpkin puree
- 1 tsp pumpkin pie spice
- Pinch of salt
- 1 cup freshly brewed espresso*
- About 24 lady fingers**
- Cocoa powder, for dusting the top
- To make the mascarpone filling, in a medium bowl, beat the egg whites until forming soft peaks. Set aside.
- In a large bowl place the sugar and egg yolks. Beat until creamy. Add mascarpone, pumpkin, spices, and salt, then beat until light and fluffy, about 2 minutes. Gently fold in the egg whites until incorporated.
- One by one, dip 1/3 of the lady fingers into the espresso* and place them in a single layer on the bottom of 2-quart dish**. Spread about 1/3 of the mascarpone filling evenly over the top of the lady fingers. Repeat layers finishing with the final third of mascarpone filling.
- Cover the tiramisu and transfer to the fridge to chill for at least 2 hours (or overnight).
- When ready to serve, dust the top with cocoa powder.
*Depending on how dry your lady fingers are, you may need more or less. **Depending on the shape/size of your dish you may need more of less to assemble 3 layers.
Source: adapted from my Chai Tiramisu.