Pumpkin Tiramisu (Dairy Free)
This dairy free pumpkin tiramisu is layered with a simple zabaglione, a silky coconut pumpkin cream, and a luscious espresso chocolate syrup. Oh, and lady fingers dipped in espresso, of course! A sophisticated fall dessert that is silky and full of pumpkin espresso chocolatey flavor.
Equipment
- double boiler setup (mixing bowl over a pot of simmering water
- rubber spatula
- whisk
- fine mesh strainer (for dusting top of tiramisu with cocoa powder)
- 7x9 baking dish (or similar size)
Ingredients
- 1 7 oz. pkg Lady Fingers
- 1 cup brewed espresso for dipping lady fingers
- cocoa powder and cinnamon for garnish
Zabaglione
- 5 egg yolks
- 6 tbsp granulated cane sugar
- 1/2 tsp. vanilla extract
Pumpkin Coconut Cream
- 1 13 oz. can unsweetened coconut cream exclude the water
- 1 15 oz can pure pumpkin puree
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ground cloves
Espresso Chocolate Reduction
- 3/4 c prepared espresso
- 1/2 tsp vanilla extract
- 6 tbsp unsweetened cocoa powder
- 1/4 c. granulated cane sugar
- 1/4 c. molasses
Instructions
Zabaglione
- Whisk egg yolks, sugar, and vanilla together in a double boiler setup (mixing bowl over a pot of simmering water. Whisk often until the egg yolk mixture becomes thick.
- Remove from heat and refrigerate for 20 minutes before folding into the pumpkin-coconut cream mixture.
Pumpkin Coconut Cream
- 2 hours before using, place the can of coconut cream into the refrigerator to solidify the cream.
- Remove the solid coconut cream from the liquid and place the cream into a mixing bowl. Beat or whisk until the coconut cream is smooth like whipped cream. Fold in the pumpkin puree and spices.
- Once the zabaglione has cooled, fold the zabaglione into the pumpkin coconut cream with spatula. Refrigerate this cream mixture for 30 minutes until chilled and set.
Espresso Chocolate Reduction
- Whisk the espresso, vanilla, molasses, sugar, and cocoa powder in a saucepan. Heat over medium heat, whisking often until the espresso mixture becomes bubbly and thick. Remove from heat once the espresso mixture has reduced and clings to the back of a spoon (about 5-8 minutes).
To assemble the Pumpkin Tiramisu
- First, spread a thin layer of the espresso chocolate syrup in the bottom of your dish.
- Next, add a single layer of lady finger cookies that have been quickly dipped in plain espresso (a quick dip on both sides of the cookie is all you need!)
- Then, place half of the pumpkin cream mixture on top of the lady fingers and spread out evenly.
- Drizzle all of the espresso chocolate reduction on the pumpkin cream and spread out evenly.
- Next, add another single layer of lady fingers dipped in espresso.
- Spread the remainder of the pumpkin cream over the lady fingers.
- To garnish the tiramisu, add unsweetened cocoa powder to a fine mesh strainer. Dust the entire top of the tiramisu with cocoa powder by gently tapping the side of the strainer against your hand. Finish with a light sprinkle of cinnamon across the top of the cocoa powder.
- Chill the tiramisu in the refrigerator for a few hours or overnight before serving to allow the flavors to come together.
- Enjoy this pumpkiny fall-time take on the classic, elegant tiramisu!