3 years ago

Pumpkin Cream Tiramisu

for a way to satisfy your pumpkin cravings? Try this fall twist on tiramisu!

Preparation time: 45 minutes, not including chilling time


  • 16 ounces mascarpone
  • 1 (15-ounce) can
  • 1 cup sugar
  • ½ cup whipping cream
  • ⅓ cup sweet
    Marsala wine
  • 1 tablespoon Lunds
    & Byerlys Pumpkin Pie Spice
  • 3 (3-ounce) packages
  • 1 cup brewed
    espresso, chilled, divided (can substitute 3 rounded teaspoons instant espresso
    + 1 cup boiling water)
  • 1 cup English toffee
    bits, divided
  • Spiced Whipped Cream
    (see recipe below), for serving
  • Pecan halves,
    toasted, for serving
  • Additional English
    toffee bits, for serving


  1. In large mixing bowl,
    combine first 6 ingredients; beat until smooth and creamy.
  2. Split ladyfingers in
    half and separate. Arrange 36 halves, cut side down and overlapping slightly,
    in bottom of 9×13 baking dish.
  3. Spoon ½ cup espresso
    evenly over ladyfingers.
  4. Spread half of
    pumpkin mixture (about 3 cups) over ladyfingers; sprinkle with ½ cup toffee
  5. Arrange remaining
    ladyfingers over toffee bits.
  6. Spoon remaining ½ cup
    espresso over ladyfingers; layer with remaining pumpkin mixture and ½ cup
    toffee bits.
  7. Refrigerate, covered,
    at least 8 hours or overnight.
  8. To serve: Carefully
    scoop down through all layers; serve in dishes or on dessert plates. Top each
    serving with a dollop of Spiced Whipped Cream, pecan halves and English toffee

To make Spiced Whipped Cream:

In small mixing bowl,
combine 1 ½ cups whipping cream, 3 tablespoons sugar and ½ teaspoon Lunds &
Byerlys Pumpkin Pie Spice; beat until soft peaks form.