Ingredients
- Vegan ladyfingers: 24
- Pumpkin puree: 1 cup
- Vegan mascarpone cheese: 1 cup
- Strong brewed coffee, cooled: 1 cup
- Pumpkin spice: 2 teaspoons
- Brown sugar: 1/4 cup
- Vanilla extract: 1 teaspoon
- Vegan whipped cream: 1 cup
Instructions
- Step 1: In a bowl, combine pumpkin puree, vegan mascarpone, brown sugar, vanilla extract, and pumpkin spice. Mix until smooth and creamy.
- Step 2: In a shallow dish, pour the cooled coffee. Briefly dip each vegan ladyfinger into the coffee, being careful not to soak them completely.
- Step 3: In a serving dish or individual glasses, arrange a layer of coffee-soaked ladyfingers.
- Step 4: Spread half of the pumpkin spice mascarpone mixture evenly over the ladyfingers.
- Step 5: Add another layer of coffee-soaked ladyfingers, followed by the remaining pumpkin spice mascarpone mixture.
- Step 6: Top with vegan whipped cream and sprinkle with extra pumpkin spice. Refrigerate for at least 2 hours before serving to allow the flavors to meld.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days, but be aware the ladyfingers may soften further.
- This tiramisu is best served cold; avoid reheating as it may compromise the texture.
- Garnish individual servings with a light dusting of cocoa powder in addition to pumpkin spice for a beautiful presentation.
- For a more intense pumpkin spice flavor, bloom the pumpkin spice in a tablespoon of the hot coffee before mixing it into the mascarpone.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American