Pumpkin Spice Latte Tiramisu

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!

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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

PUMPKIN SPICE LATTE TIRAMISU

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Yield: 16 Servings Prep Time: 2 Hours 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 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

Directions

1. To make the mascarpone filling, in a medium bowl, beat the egg whites until forming soft peaks. Set aside.
2. 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.
3. 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.
4. Cover the tiramisu and transfer to the fridge to chill for at least 2 hours (or overnight).
5. When ready to serve, dust the top with cocoa powder.

Notes

*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.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE