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Autumn-Inspired Chicory Pumpkin Tiramisu Recipe

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Ingredients

Scale
  • For the filling:
    • 1 cup pumpkin puree (canned or fresh)
    • 1 cup mascarpone cheese
    • 1 cup heavy cream
    • 1/2 cup powdered sugar
    • 1 teaspoon vanilla extract
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon ground nutmeg
    • 1/4 teaspoon ground ginger
    • 1 tablespoon chicory coffee (or brewed chicory)
  • For the layers:
    • 1 cup brewed coffee (cooled)
    • 1 tablespoon chicory coffee (optional)
    • 24 ladyfinger cookies
    • Cocoa powder for dusting
    • Optional: crushed nuts or dark chocolate shavings for garnish

Instructions

  • Prepare the filling: In a mixing bowl, combine the pumpkin puree, mascarpone cheese, powdered sugar, vanilla extract, cinnamon, nutmeg, ginger, and chicory coffee. Mix until smooth and well blended.
  • Whip the cream: In another bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the pumpkin mixture until fully combined and light.
  • Prepare the coffee: Brew a cup of coffee and let it cool. If using, mix in the chicory coffee for added flavor.
  • Assemble the tiramisu: Dip each ladyfinger briefly into the coffee mixture, making sure not to soak them. Lay half of the soaked ladyfingers in a single layer at the bottom of a 9×9 inch (or similar size) dish.
  • Layer the filling: Spread half of the pumpkin filling over the ladyfingers, smoothing it out evenly.
  • Repeat the layers: Add another layer of soaked ladyfingers followed by the remaining pumpkin filling. Smooth the top with a spatula.
  • Chill: Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight to allow the flavors to meld.
  • Serve: Before serving, dust the top with cocoa powder and garnish with crushed nuts or dark chocolate shavings if desired.

Nutrition

Find it online: https://succulentrecipes.com/autumn-inspired-chicory-pumpkin-tiramisu-recipe/