Pumpkin Chocolate Amaretto Tiramisu

Pumpkin, how I love thee…let me count the ways. From pies, to cheesecake, to bread, pumpkin can be such a versatile and sadly overlooked ingredient. I was inspired the other day to make a pumpkin infused tiramisu while browsing through the Thanksgiving themed issue of Every Day Food. Given my anything but subtle obsession with tiramisu and my burgeoning love and respect for pumpkin, this was a no brainer!

I’ve seen and made a lot of variations of tiramisu and I was totally intrigued by this rendition as this was the first time I had ever seen it paired up with pumpkin. Not sure if the pumpkin would overpower the tiramisu or if the complete opposite would happen such that the pumpkin would be lost amidst a sea of tiramisu splendor, I was excited to try it out and see what was in store! Despite all of my uncertainties, I was pleasantly surprised by how well this came together and how luxurious the end result.

The pumpkin, while unexpected and definitely unusual to be paired up with tiramisu, turned out to be a perfect guest here in this dessert. It lent the tiramisu a certain earthiness and gravity that you wouldn’t otherwise expect. Never once was it lost in a sea of sweet and creamy mascarpone cheese, on the contrary, it made its presence known without being too overbearing at all. I would have to say that this ranks as one of my top 5 tiramisus of all time.

Pumpkin Chocolate Amaretto Tiramisu
Adapted from Every Day Food


1 cup mascarpone cheese (8 oz)
1 1/2 cups cold heavy cream
3/4 cup confectioner’s sugar
8 tablespoons amaretto
15oz pumpkin puree (not pumpkin pie filling)
2 ounces semisweet chocolate, roughly chopped, or 2oz of mini chocolate chips
2 tablespoon unsweetened cocoa powder
2/3 hot water (hot, not boiling)
30 ladyfingers biscuits

1/4 teaspoon cinnamon
1 1/2 teaspoons cocoa powder

8×8 square baking dish, or a 9″ springform pan


In a large bowl, whip mascarpone cheese until smooth. Add in 1 cup of cream, confectioner’s sugar, and 2 tablespoons amaretto. Continue to whip until soft peaks form, about 4 to 5 minutes. Using a rubber spatula, gently fold in the pumpkin, being careful to not overmix and deflate the whipped cream mixture.

In a medium sized microwaveable bowl, combine chocolate and 1/4 cup of heavy cream. Microwave for 25 seconds and stir. If needed, continue to microwave in 10 second intervals until chocolate is completely melted and mixture is smooth. Transfer one third of pumpkin mixture to chocolate and gently fold until fully incorporated. Set aside.

In a small bowl, whisk 2 tablespoons cocoa powder into 2/3 cup of hot water and 6 tablespoons of amaretto. Take each lady finger and dunk into cocoa/amaretto mixture (I dunk for 1 second per side) and arrange into bottom of 8×8 baking pan or springform (if using a springform, I recommend lining the sides of the pan with a strip of parchment paper to make it easier to unmold later). Continue until bottom of pan is completely covered then top with half of the pumpkin mixture. Add another layer of soaked lady fingers and top with pumpkin-chocolate mixture. Add another layer of soaked lady fingers and top with the remaining pumpkin mixture. Cover tightly with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to set.

Before serving, top with cocoa powder and cinnamon.


~ by tastydesu on January 24, 2011.

One Response to “Pumpkin Chocolate Amaretto Tiramisu”

  1. WOW! I am a pumkin crazed maniac and who doesn’t love a great tiramisu? What a fabulous combination! Thanks for the recipe!

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