I’m so very happy that it’s September. I swear I woke up Sunday morning and every single video I saw was fall related. I’ve been in full fall feels for weeks now, but I feel like everyone else is starting to join me.
I’ve got every last one of my fingers crossed that it’s going to be a good fall. However… it’s been a kinda rough school year so far. And I know it’s only been like three weeks, but still. Last year I was really successful and productive for the first semester and a half, but by the final quarter I was so completely burnt out and it made it really difficult to study for finals. This year I feel like I’m still really productive, but I just have so much more on my plate that no matter how productive I am, there’s still more to do.
But it’s gonna be ok. It’s just school. Breathe in breathe out people. There are pumpkins, there are plague doctors at Squishable, there are sweaters, there are cozy socks, coffee, books, and tea. All is well. All shall be well.
Anywho, yeah it’s September! I always think of September’s “flavor” as being coffee. I just feel like it matches the vibes. However, there is obviously also pumpkin. Sooooo… Pumpkin Tiramisu anyone?
I know pumpkin tiramisu isn’t quite as special or unique as some of the other things I share on here, but there’s probably a reason popular things are popular. That’s something that’s been on my mind recently. I know there’s kinda a lot of strong feelings towards pumpkin season, and while I’m all for people being entitled to their own opinion, can we perhaps not criticize others for liking something? Yes, pumpkin spice lattes are “basic” and popular, but there’s a reason for that and that reason is that they’re, ya know, tasty. Soooo to make an overcomplicated issue simple, just let people drink their pumpkin in peace.
Or perhaps I’m simply blowing the whole thing out of proportion and there isn’t any hate towards pumpkin. Regardless, today is about pumpkin and coffee.
Describe this Tiramisu to Me:
Taste: I’m sorta stating the obvious here, but this tiramisu tastes like a pumpkin spice latte. However, it’s got a lot more real natural pumpkin flavor then a latte at Starbucks. The filling is made with real pumpkin puree, and plenty of cozy spices, which compliment the coffee dipped lady fingers perfectly.
Texture: There really isn’t a whole lot of variety in the texture department when it comes to tiramisu, but I think that’s ok. I usually try and add a variety of textures, but for todays purposes we’re really keeping it simple. Anyway, the filling is perfectly set and creamy, and the lady fingers just melt in your mouth when dipped in that coffee.
Ease: So this is technically a teeny tiny bit harder than traditional tiramisu because we temper the eggs, but it’s still a pretty quick recipe. Just whip up a quick custard, whip some cream, mix it all up, layer, and chill.
The Filling
So this filling differs from traditional tiramisu filling in a couple ways. First and most blatantly, its pumpkin. I don’t think Italians had pumpkin spice lattes on their mind back in the 60s, but maybe I’m wrong. Anyway, this filling also uses a method where we temper the eggs so they aren’t being added in raw as they typically would be. As long as your eggs are fresh it’s perfectly fine to add them raw, but I just prefer it when they’re cooked just a little. Both the addition of pumpkin puree and the egg tempering means the filling is a little on the thicker side, but that’s a good thing because then you can see all the layers and the tiramisu doesn’t get all goopy.
Can I Make my Own Ladyfingers?
I’m usually all for making your pastries and doughs and such from scratch. However, when it comes to ladyfingers for tiramisu my recommendation would be to get them from the grocery store. First of all, it makes the recipe a lot easier and faster. But I also find that homemade ladyfingers don’t usually get as dried out as they should for tiramisu, unless you leave them out to get stale in which case you kind of lose the appeal of freshness from a homemade version. And if the lady fingers aren’t dry enough, the tiramisu might lose its structure. So, long story short, I would go for store bought on this one.
The Topping
Alright here’s the situation. For photographing purposes I DRENCHED this tiramisu in cinnamon. Usually tiramisu has a thick dusting of cocoa powder, but that obviously won’t work. So cinnamon is a great option instead. HOWEVER. Although the pumpkins and the cinnamon on top look cute, I must admit it is too much cinnamon. So I recommend just doing a really light sprinkle of cinnamon instead of what I did.
There’s not really much else to say about this tiramisu. It’s a simple concept, but it’s a pretty tasty recipe to welcome in the fall season.
Pumpkin Spice Latte Tiramisu
Ingredients
Method
- In a medium heat proof bowl, whisk the eggs and egg yolks together until smooth and combined. Set aside. In a medium saucepan bring the milk and granulated sugar to a simmer, stirring frequently. Once simmering, slowly stream ½ cup of the warm milk into the eggs, whisking constantly. Then, stream in the rest of the milk, still stirring constantly. Add this mixture back to the saucepan and cook over medium heat for around 3-5 minutes or until thick and creamy. Remove from the heat and pour through a strainer to remove any clumps, and into a small heatproof bowl. Set aside and allow to cool for at least 20 minutes before using in the filling.
- In a large mixing bowl using a hand or stand mixer fitted with a whisk attachment, whip the heavy cream on high speed to stiff peaks. Set aside.
- In a large mixing bowl, beat the mascarpone, pumpkin puree, pumpkin spice, salt, and vanilla on medium speed until smooth, about 30 seconds. Add in the slightly cooled custard and beat until just combined. Be careful not to over mix it. Using a large spatula fold in about half of the whipped cream, being careful to avoid deflating it. Fold in the second half of the whipped cream.
- Pour the coffee into a large bowl. Dip half of the lady fingers in the coffee, just a quick dip on each side. Place them in an even layer on the bottom of a 9×13 inch rectangular baking dish. I do one row placing them vertically, and then switch to horizontal to fit them tightly. You may have to break some of them in half to fit. Add half of the filling and spread it evenly on top. Dip the remaining lady fingers in the coffee and layer them on top. Finally, spread on the remaining filling in an even layer, and smooth out the top.
- Cover the tiramisu with cling wrap and chill for 8 hours, preferably overnight. When ready to slice and serve, sift a thin layer of cinnamon on top! Tiramisu stays fresh for up to 5 days sealed in the refrigerator.