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Easy Dreamy Pumpkin Tiramisu Trifle

pumpkin tiramisu trifle - featured image
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A no-bake fall dessert that combines espresso-soaked ladyfingers with a creamy pumpkin mascarpone layer. It’s a showstopper that tastes like autumn feels, with that unmistakable coffee-and-cream punch we all love from the Italian original.

Ingredients

Scale
  • 1 cup (240g) mascarpone cheese, softened
  • 1 cup (240g) canned pumpkin puree (not pumpkin pie filling)
  • 1/2 cup (100g) granulated sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1 cup (240ml) heavy cream, cold
  • 1 1/2 cups (360ml) strong brewed espresso, cooled
  • 2 tablespoons dark rum (optional)
  • 1 tablespoon granulated sugar
  • 1 package (about 200g) ladyfingers (savoiardi style, crisp)
  • 2 tablespoons cocoa powder (Dutch-processed)
  • Optional: shaved dark chocolate or cinnamon sticks for garnish

Instructions

  1. Make the espresso soaking liquid: Brew 1 1/2 cups of strong espresso and let it cool completely. Stir in 2 tablespoons dark rum (if using) and 1 tablespoon sugar. Set aside. The espresso must be completely cool.
  2. Prepare the pumpkin mascarpone cream: In a medium bowl, whisk together the softened mascarpone, pumpkin puree, 1/2 cup sugar, vanilla, cinnamon, nutmeg, ginger, and salt until smooth and well combined. Set aside.
  3. Whip the heavy cream: In a separate chilled bowl, pour in 1 cup cold heavy cream. Using an electric mixer on medium-high speed, whip until soft peaks form, about 2-3 minutes.
  4. Fold it all together: Gently fold the whipped cream into the pumpkin mascarpone mixture using a spatula in a figure-eight motion until no white streaks remain. The mixture should be light, airy, and pale orange.
  5. Dip the ladyfingers: Working one at a time, dip each ladyfinger into the cooled espresso mixture for about 2 seconds per side. Let any excess drip off before placing in the dish.
  6. Layer everything: Start with a single layer of dipped ladyfingers covering the bottom of your trifle bowl. Spread half of the pumpkin cream evenly over the ladyfingers. Dust generously with cocoa powder. Repeat with another layer of dipped ladyfingers, then the remaining pumpkin cream, and another dusting of cocoa.
  7. Chill and set: Cover the dish tightly with plastic wrap and refrigerate for at least 6 hours, but overnight is best.

Notes

The ladyfinger dip is crucial: 2 seconds per side max. Room temperature mascarpone blends better. Don’t skip the salt. Chill time is non-negotiable—at least 6 hours, overnight is best. This dessert does not freeze well. Leftovers keep for up to 3 days in the fridge.

Nutrition

Keywords: pumpkin tiramisu, pumpkin trifle, no-bake dessert, fall dessert, pumpkin dessert, tiramisu trifle, easy pumpkin dessert, Thanksgiving dessert

Find it online: https://evabakery.com/easy-dreamy-pumpkin-tiramisu-trifle/