recipes for every season

Pumpkin Tiramisu

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Serves 8 · Easy · 30 minutes + chilling

Ingredients

300ml strong coffee, cooled
2 tbsp maple syrup
2 tbsp coffee liqueur (optional)
250g mascarpone
300ml double cream
100g icing sugar
250g pumpkin puree
1 tsp vanilla extract
1 tsp ground cinnamon
1/4 tsp ground ginger
250g savoiardi biscuits
2 tbsp cocoa powder

Method

1. Mix the cooled coffee with the maple syrup and coffee liqueur, if using. Pour into a shallow bowl.
2. Beat the mascarpone, cream, icing sugar and vanilla until softly thickened. Do not overbeat.
3. Fold the pumpkin puree, cinnamon and ginger through the mascarpone mixture until evenly combined.
4. Dip each savoiardi briefly into the coffee, turning once. Arrange half in a snug layer in a 20cm square dish.
5. Spread over half the pumpkin cream. Add another layer of dipped biscuits, followed by the remaining cream.
6. Cover and chill at least 6 hours, preferably overnight.
7. Dust generously with cocoa powder just before serving, then scoop into chilled bowls.