Pumpkin Tiramisù (Tiramisù di Zucca)
Pumpkin finds its way into just about everything once fall arrives, but Tiramisu di Zucca is one place where it really earns its spot.
This version takes the familiar elements of tiramisu—espresso-soaked ladyfingers, mascarpone and those soft, creamy layers—and adds pumpkin for a subtle autumn flavor. The pumpkin doesn’t need to overpower the dessert. It adds richness, color and a little seasonal warmth while the coffee and mascarpone keep it firmly rooted in the Italian classic.
It’s also a great entertaining dessert because tiramisu actually benefits from being made ahead. Assemble it the day before, let the refrigerator do the work, and dessert is already handled when your guests arrive.
Tiramisù di Zucca
Tiramisù di Zucca / Pumpkin-Mascarpone Cream, Espresso-Soaked Savoiardi, Amaretti Crumble, Cocoa
- Yield6 servings 1x
Ingredients
- 6 ea Egg yolks
- 6 oz Sugar
- 1 lb Mascarpone
- 8 oz Pumpkin purée (dried in pan, cooled)
- 8 oz Heavy cream
- 2 tsp Pumpkin pie spice
- 10 oz Espresso, cooled
- 2 oz Dark rum or amaretto
- 24 ea Savoiardi (ladyfingers)
- 3 oz Amaretti, crushed
- for dusting Cocoa powder
Instructions
- Whisk yolks and sugar over a bain-marie to ribbon stage. CCP: Heat yolk-sugar base to 160°F, whisking constantly — this is the pasteurization step. Cool to room temp.
- Beat mascarpone with dried pumpkin purée and spice until smooth; fold in the yolk base.
- Whip cream to medium peaks; fold in thirds. Do not overwork — the set comes from the chill, not the whip.
- Dip savoiardi in espresso-rum two seconds per side — in and out. Soggy fingers collapse the build.
- Layer in individual glasses or a ⅓ pan: fingers, cream, amaretti; repeat; finish with cream. CCP: Chill at or below 41°F minimum 6 hours, ideally overnight.
- At service: heavy cocoa dusting, amaretti crumble, one savoiardi tip standing if serving in glass.
Notes
Suggested wine pairing: Fèlsina Vin Santo del Chianti Classico, Toscana — serve at 55°F.
Individual coupe or rocks glass, layers visible through the wall, cocoa flat and even across the top like fresh snow, amaretti crumble in a crescent. Serve cold with the Vin Santo poured tableside.
Quantities use the source menu’s 6-cover column. Whole-unit items are rounded in the source; the original menu also supplies 8- and 10-cover quantities.
- Category: Desserts
Chef Nico's Tips
Don’t soak the ladyfingers. A quick dip in the espresso is enough. Leave them submerged too long and you’ll end up with a wet tiramisu instead of defined creamy layers.
Use pure pumpkin purée. Pumpkin pie filling is already sweetened and spiced and can throw off the balance of the dessert.
Keep the mascarpone cold. Mascarpone can become loose or grainy when overworked. Mix only until the filling is smooth and combined.
Go easy on the spice. This is tiramisu first and a pumpkin dessert second. Cinnamon and other warm spices should support the espresso, mascarpone and pumpkin rather than dominate them.
Make it tomorrow’s dessert. Tiramisu is usually better after an overnight rest. For entertaining, that’s an advantage.
Dust at the last minute. Cocoa powder looks best when added shortly before serving rather than before a long refrigeration.
Serving Suggestions
Serve it well chilled. Give the tiramisu several hours in the refrigerator so the ladyfingers soften and the layers have time to settle.
For a dinner party, cut it into neat squares and serve on simple dessert plates with a light dusting of cocoa powder just before serving. For a more casual fall gathering, you can assemble the same dessert in individual glasses or small dessert cups.
A few good finishing touches are:
- Unsweetened cocoa powder
- Finely grated dark chocolate
- A small sprinkle of cinnamon
- Chocolate curls
- A few crushed amaretti cookies for texture
For drinks, serve it with espresso or strong coffee. For an after-dinner pairing, amaretto, Vin Santo, Marsala or a small pour of aged rum can work beautifully alongside the pumpkin and mascarpone flavors.
Ready, Set, Cook
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