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Pumpkin Tiramisu Icebox Cake

Espresso-dipped ladyfingers layered with airy pumpkin mascarpone cream, warm spices, and cocoa for a make-ahead fall dessert that still tastes unmistakably like tiramisu.
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Prep Time 25 minutes
Total Time 6 hours 25 minutes
Course Dessert
Cuisine American-inspired, Italian-Inspired
Servings 10
Calories 390 kcal

Ingredients
  

Pumpkin Mascarpone Cream

  • 12 ounces mascarpone cheese softened slightly
  • 3/4 cup pure pumpkin puree
  • 1/2 cup packed light brown sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground nutmeg
  • 1/4 teaspoon instant espresso powder
  • 1 pinch kosher salt
  • 1 1/2 cups cold heavy whipping cream

Assembly

  • 1 cup strong brewed coffee or espresso cooled
  • 24 to 30 crisp ladyfingers
  • 3 tablespoons unsweetened cocoa powder divided
  • Dark chocolate shavings for serving (optional)

Instructions
 

  • Beat the mascarpone, pumpkin puree, brown sugar, vanilla, cinnamon, ginger, nutmeg, espresso powder, and kosher salt on low to medium speed just until smooth and evenly combined. Avoid overbeating the mascarpone.
  • In a separate chilled bowl, whip the cold heavy cream until medium-stiff peaks form.
  • Fold approximately one-third of the whipped cream into the pumpkin mascarpone mixture to lighten it, then gently fold in the remaining whipped cream until no streaks remain.
  • Pour the cooled coffee or espresso into a shallow dish. Quickly dip each ladyfinger into the coffee, turning once and removing it immediately so it absorbs flavor without becoming saturated.
  • Arrange a single snug layer of coffee-dipped ladyfingers in the bottom of an 8-inch square dish, trimming ladyfingers as necessary to fill gaps.
  • Spread half of the pumpkin mascarpone cream evenly over the ladyfingers. Dust the surface lightly with approximately 1 tablespoon cocoa powder.
  • Add a second layer of quickly dipped ladyfingers and spread the remaining pumpkin mascarpone cream evenly over the top.
  • Cover and refrigerate for at least 6 hours, preferably overnight, to allow the ladyfingers to soften and the layers to set.
  • Immediately before serving, dust the top generously with the remaining cocoa powder and finish with dark chocolate shavings if desired.

Notes

Use pure pumpkin puree rather than pumpkin pie filling. Mascarpone can become grainy or split when aggressively overmixed, so beat the pumpkin mixture only until smooth. Dip the ladyfingers very quickly; they will continue absorbing moisture while the dessert chills. The tiramisu is best after an overnight rest and can be made one day ahead. For an adult version, add 2 tablespoons coffee liqueur or dark rum to the cooled coffee before dipping the ladyfingers.