This mash-up of a pumpkin spice latte and tiramisu gives the beloved dessert all the fall feels. To save time, you could use packaged ladyfingers instead—you will need approximately 30. Instead of mascarpone, you could use two 250-g bars of softened, Philadelphia-style cream cheese.
Ingredents:
Ladyfingers
4 large eggs, separated
1/2 cup (125 mL) sugar, divided
1 tsp (5 mL) vanilla extract
1/4 tsp (1 mL) salt
1 tbsp (15 mL) pumpkin spice
3/4 cup (175 mL) all-purpose flour
1 tbsp (15 mL) icing sugar
Tiramisu
1 1/2 cups (375 mL) whipping cream
1 tub (475 g) mascarpone
10 tbsp (150 mL) sugar, divided
2 tsp (10 mL) vanilla extract
1 cup (250 mL) pumpkin purée
1 cup (250 mL) hot water
2 tbsp (30 mL) instant espresso
2 1/2 tsp (12 mL) pumpkin spice, divided
1 tsp (5 mL) icing sugar
2 tbsp (30 mL) roasted pumpkin seeds, chopped
Directions:
For the ladyfingers, preheat oven to 325°F (163°C). Line two baking sheets with parchment.
In a large bowl, beat egg whites with a hand mixer until frothy, about 1 minute. Add 1/4 cup (60 mL) sugar and continue beating on high speed until stiff peaks form, 4 to 5 minutes.
In a separate bowl, beat egg yolks with remaining 1/4 cup (60 mL) sugar, vanilla and salt on high speed until light, creamy and doubled in volume, about 3 minutes. Gently fold egg whites into yolk mixture in two stages. Gently fold in pumpkin spice and flour, 1/4 cup (60 mL) at a time.
Spoon batter into a piping bag fitted with a 1/2-inch (1-cm) round tip. Pipe batter into two rows of 4-inch (10-cm) lines, 2 inches (5 cm) apart on prepared sheet. Dust with icing sugar.
Bake, one sheet at a time, until lightly golden around edges and the centres spring back when lightly touched, about 20 minutes. Remove from oven and cool completely. (Ladyfingers will keep in an airtight container at room temperature for up to 1 week.)
For the tiramisu, whip cream in a large bowl with a hand mixer on medium speed until stiff peaks form, about 4 minutes. Beat in mascarpone, 6 tbsp (90 mL) sugar and vanilla until smooth, about 1 minute. Remove 3 cups (750 mL) of mixture and set aside. Beat pumpkin purée and remaining 4 tbsp (60 mL) sugar into remaining mixture.
In a shallow bowl, stir hot water with espresso powder and 2 tsp (10 mL) pumpkin spice. Let cool 10 minutes. Stir to mix any settled spice. Quickly immerse lady fingers in mixture and line up in rows in one layer along bottom of a 10-inch (25-cm) square pan with high edges. Spread pumpkin mixture overtop to cover ladyfinger base. Top with additional layer of dipped ladyfingers, saving rest for another use.
Spoon reserved cream mixture into piping bag fitted with a large star tip. Pipe dollops by rows to cover lady fingers. Stir remaining 1/2 tsp (2 mL) pumpkin spice with icing sugar. Lightly dust overtop. Cover with plastic wrap and refrigerate at least 4 hours, preferably overnight. Sprinkle with chopped pumpkin seeds before serving. Serves 9 to 12
