It’s the time of year where we all go a little bit pumpkin crazy, but if you ask me, there’s nothing wrong with that. In the spirit of the season, I decided to try out a pumpkin tiramisu, since I love tiramisu no matter what time of year it is. If you’re looking for a dessert for the holidays that is a little bit unexpected (let’s be honest, pumpkin pie is spectacular, but predictable), then give this a try. I like it, and I hope you will too.
For the Pound Cake-
2 sticks unsalted butter, room temperature, cut into 1/2-inch cubes
3 eggs plus 3 egg yolks
2 teaspoons pure vanilla extract
1/2 teaspoon salt
1 1/4 cups sugar
1 3/4 cups cake flour
For the Pumpkin Filling-
3/4 cup heavy cream
1/3 cup Baker’s Ultrafine Sugar (or use confectioners sugar will work too)
2 cups 100% pure pumpkin puree
1 1/2 teaspoons cinnamon
1/2 teaspoon cloves
3/4 teaspoon allspice
1 1/2 teaspoons nutmeg
1/4 teaspoon ginger
For the Mascarpone Filling-
1 cup heavy cream
1/4 cup ultrafine sugar (or confectioners sugar will work too)
8 ounces mascarpone
1 teaspoon pure vanilla extract
For the Coffee Drizzle-
1/2 cup strong brewed coffee
1/4 cup Kahlua
1. Make the pound cake-
~Adjust oven rack to middle position and preheat to 325 degrees F. Grease and flour 8-inch round cake pan.
~In a medium bowl, beat egg yolks and vanilla together until combined. Set aside.
~In the bowl of a stand mixer with the paddle attachment, beat butter and salt at medium-high speed until smooth and creamy. Reduce speed to medium and slowly add sugar, scraping down bowl as needed, beating mixture until is it light and fluffy, about 5 minutes. Slowly add egg/vanilla mixture, scraping down bowl as needed. Increase speed to medium-high and beat until light and fluffy.
~Gently fold in the flour with a rubber spatula in 3-4 additions.
~Spread batter into prepared cake pan and smooth surface of the batter with a spatula.
~Bake until golden brown and toothpick inserted into center comes out clean, about 1 hour to 1 hour 2 minutes, rotating pan halfway through baking.
~Let cake cool in pan for 10-15 minutes, then gently remove to a wire rack to continue to cool. Once it is cooled completely, slice off top of cake to make a flat surface (removing the domed portion of the top of the cake). Cut cake in half horizontally to make two 1-inch thick layers of cake. Wrap in plastic until ready to assemble cake.
2. Make the Pumpkin Filling-
~In the bowl of an electric mixer with a whisk attachment, beat the heavy cream and ultrafine sugar until soft peaks form. Gently fold in the pumpkin puree and spices by hand with a rubber spatula until all ingredients are fully combined.
3. Make the Mascarpone Filling-
~In the bowl of an electric mixer fitted with a whisk attachment, beat the heavy cream and ultrafine sugar until soft peaks form. Add mascarpone and vanilla and beat until fully incorporated into the whipped cream.
4. Make the Coffee Glaze-
~Combine the coffee and Kahlua in a small bowl and stir to combine. (Hint: I like to use 2 packets of Starbucks Via in 1 cup of boiling water, the flavor is great and that way I don’t have to brew a pot of coffee!)
5. Assemble the Tiramisu!
~Place bottom layer of cake on a cake plate/serving tray. Drizzle with half (or as much as you would like) of the coffee drizzle. Top with half of the mascarpone filling, followed by the pumpkin filling. Add second layer of cake followed by remaining mascarpone filling. Sprinkle top with cinnamon and nutmeg. Refrigerate at least 1 hour before serving.