Save This Pumpkin Spice Tiramisu Trifle transforms a classic Italian favorite into a cozy autumn dessert. With layers of spiced pumpkin mascarpone cream and coffee-soaked ladyfingers, it is my go-to for festive gatherings and cool-weather celebrations.
I first put this trifle together for a friendsgiving dinner. Since then everyone associates it with fall at my house because it disappears within minutes.
Ingredients
- Pumpkin purée: gives a rich color and seasonal sweetness. Choose canned pure pumpkin not pumpkin pie filling for best texture
- Heavy cream: delivers a fluffy stable foundation. Use well-chilled cream for easy whipping
- Mascarpone cheese: creates the authentic luxurious Italian base. Select one that feels soft and fresh
- Powdered sugar: adds gentle sweetness and mixes in smoothly
- Vanilla extract: balances the pumpkin flavor. Look for pure extract if possible
- Pumpkin pie spice: brings warmth and depth. You can use homemade or a purchased blend for convenience
- Pinch of salt: brightens all the flavors without making the dessert taste salty
- Strong brewed coffee: makes classic tiramisu shine. Choose a robust blend and let it cool completely
- Coffee liqueur (optional): adds extra coffee richness
- Ladyfinger biscuits: provide a tender cakey texture when soaked. Use crisp Italian savoiardi for best results
- Unsweetened cocoa powder: adds a finishing touch of bitterness to balance sweetness
- Chopped toasted pecans or walnuts: lend crunch and an autumn vibe. Toast lightly to highlight their flavors and ensure freshness
Instructions
- Whip the Cream:
- Beat cold heavy cream in a large bowl until medium peaks form. This means the cream will hold its shape well but not become stiff. This will give the trifle a light and airy texture
- Make Pumpkin Mascarpone Cream:
- In another mixing bowl blend together mascarpone cheese pumpkin purée powdered sugar vanilla extract pumpkin pie spice and salt using a spatula or mixer until completely smooth and creamy
- Fold in Whipped Cream:
- Gently fold the whipped cream into the pumpkin mascarpone base. Go slowly and use a spatula to keep the mixture fluffy and avoid deflating the whipped cream
- Prepare the Coffee Mixture:
- Pour cooled strong coffee into a shallow dish. Add coffee liqueur if you want to boost the flavor. Stir well. The coffee should be room temperature to prevent the ladyfingers from getting mushy
- Dip the Ladyfingers:
- Quickly dip each ladyfinger one at a time in the coffee mixture. Aim for just a second or two so they are moist but not falling apart
- Layer the Trifle:
- Arrange a layer of dipped ladyfingers along the bottom of your trifle dish or a glass bowl. Lay them side by side without gaps
- Spread Cream Layer:
- Spread half of the pumpkin mascarpone cream over the ladyfingers using a spatula to create an even thick layer
- Repeat Layers:
- Create another layer of coffee-dipped ladyfingers followed by the remaining pumpkin mascarpone cream
- Chill the Trifle:
- Cover with plastic wrap and place in the fridge for at least four hours or overnight if possible. This melds the flavors and softens the ladyfingers
- Decorate Before Serving:
- Once ready to serve dust the top generously with unsweetened cocoa powder using a sifter or fine mesh strainer. Sprinkle over chopped pecans or walnuts if desired for crunch and a nutty flavor contrast
Pin it Pumpkin gives this dessert an autumn twist and brings a lovely orange hue. I will never forget the first time I made this with my kids we decorated the top together with a smiley face made of pecans and it became a November tradition
Storage Tips
Store trifle covered in the refrigerator for up to three days. For freshest texture assemble the day before serving if possible. Do not freeze assembled trifle as the cream and ladyfingers may separate upon thawing
Ingredient Substitutions
Swap mascarpone with full-fat cream cheese for a tangier flavor. Almond extract can stand in for vanilla for a nutty undertone. Use gluten free ladyfingers to make the dessert celiac friendly
Serving Suggestions
Spoon into individual glass cups for personal servings at parties. Serve with espresso hot chocolate or dessert wine for a festive touch. Top each portion with a dollop of whipped cream and a sprinkle of cinnamon for extra flair
Cultural and Historical Context
This trifle fuses Italian tiramisu with American autumn baking. Tiramisu originated in the Veneto region and was meant to bring cheer. Adding pumpkin spice gives it a North American holiday spirit perfect for Thanksgiving or Friendsgiving
Seasonal Adaptations
Use butternut squash purée instead of pumpkin for a nuttier flavor. Swap pumpkin pie spice for speculoos spice blend for a more European profile. Stir in chopped dried cranberries for bursts of tartness
Pin it When I wanted to impress guests last Thanksgiving I topped the whole trifle with edible gold flakes and it looked like a centerpiece dessert People talked about it for weeks
Frequently Asked Questions
- → Can I make this dessert ahead of time?
Yes, it's best assembled a day in advance so the flavors meld beautifully during refrigeration.
- → What can I use instead of mascarpone cheese?
Full-fat cream cheese is a suitable substitute for mascarpone and provides a similar creamy texture.
- → How is the pumpkin flavor achieved?
Canned pumpkin purée and pumpkin pie spice are mixed into the mascarpone cream for a rich, seasonal taste.
- → Is it possible to make single portions?
Yes, layer the ingredients in individual glasses for convenient single servings.
- → Can I prepare it without alcohol?
Simply omit the coffee liqueur from the soaking mixture for a non-alcoholic version.
- → How should leftovers be stored?
Cover and refrigerate any remaining dessert; it keeps well for up to two days.