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Pumpkin-Chocolate Tiramisu


This holiday, revamp the classic Italian pick-me-up by adding pumpkin puree to the mix. You can serve the dessert on the same day it's made, but it's best when refrigerated overnight.

  • Prep:
  • Total Time:
  • Servings: 8

Source: Everyday Food, November 2010


  • 1 cup mascarpone cheese
  • 1 1/4 cups cold heavy cream
  • 3/4 cup confectioners' sugar
  • 5 tablespoons almond-flavored liqueur, such as Disaronno Originale
  • 1 can (15 ounces) pure pumpkin puree
  • 2 ounces semisweet chocolate, roughly chopped, or chips
  • 1 tablespoon unsweetened cocoa powder, plus 1 1/2 teaspoons for dusting
  • 27 to 30 ladyfingers (from a 14.2-ounce package)
  • 1/4 teaspoon ground cinnamon, for dusting


  1. In a large bowl, whisk mascarpone until smooth. Add 1 cup cream, confectioners' sugar, and 2 tablespoons liqueur; whisk until soft peaks form, 5 minutes. With a rubber spatula, fold in pumpkin puree until completely incorporated.
  2. In a small microwave-safe bowl, combine chocolate and 1/4 cup cream. Microwave in 10-second increments, stirring each time, until chocolate is just melted. Stir until mixture is smooth. Transfer one third of the pumpkin mixture to a medium bowl and fold in chocolate mixture until combined. In a small bowl, whisk 1 tablespoon cocoa into 1/3 cup hot water; add 3 tablespoons liqueur.
  3. Cover bottom of an 8-inch square baking dish with ladyfingers (about 9). Liberally brush with cocoa mixture and top with half the pumpkin mixture. Add another layer of ladyfingers, brush with cocoa mixture, and top with all the pumpkin-chocolate mixture. Add a third layer of ladyfingers, brush with cocoa mixture, and top with remaining pumpkin mixture. Cover with plastic wrap and refrigerate 4 hours (or up to 3 days). To serve, combine 1 1/2 teaspoons cocoa powder and cinnamon in a small fine-mesh sieve and dust tiramisu.

Reviews Add a comment

  • Angela Volanti
    28 NOV, 2013
    Tried this for Thanksgiving and sorry to say it was not good! The consensus was the same with all of the guests. No one cared for it and I would not make it again.Ill stick to classic recipe!
  • Renee Blackburn
    12 OCT, 2012
    awesome recipe - I've made this multiple times now and every time everyone raves about it. Not sure about the review who said they only tasted raw pumpkin puree as I've never had that problem. I highly recommend trying it out, it's definitely worth it! Also I've always used almond extract in place of the almond liqueur, though in a lesser amount as almond extract is a bit strong!
  • MediaQueen
    29 JUN, 2012
    So glad I was not discouraged by SaratogaKim to make this recipe. It is pretty, fresh, cool...and so easy to make and serve in the same day. I did not have enough pound cake for three layers, so dug thru pantry and finished 3rd layer with graham crackers! I also used almond extract instead of liquor and had all other ingredients in frig just waiting for a new recipe for something pumpkin...and chocolate ! I finished the topping with the cinnamon and cocoa and...toasted sliced almonds. Fab!
  • DuniaCosic
    20 NOV, 2011
    Love it! Making it again for Thanksgiving! I made it for a dinner party and it turned out really good. I read the review below and reduced the pumpkin by half and increased the chocolate to 4oz. Also used organic canned pumpkin...don't know if it made a difference but I was happy with how it turned out.
  • SaratogaKim
    1 NOV, 2011
    Don't do it! I made it for a "pumpkin throw down" contest and come in last place. All you could taste was the raw pumpkin puree. Even made the special ingredient purchases. Very sad. Thought I had a winner. Stick to the usual pumpkin treats.