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Chocolate Pumpkin Tiramisu


Rachael Ray Magazine

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Rate this recipe 4.6/5 (9 Votes)


  • 1 bar (3.5 oz) dark chocolate (50-60% cacao)
  • 3/4 cup hot coffee
  • 5 tbsp. bourbon
  • 1 1/2 cups mascarpone
  • 1 cup confectioners' sugar
  • 2/3 cup heavy cream
  • 1 1/2 tsp. pure vanilla extract
  • 1/4 tsp. ground cinnamon
  • 1 cup canned pumpkin puree
  • 1 package (7 oz.) Italian ladyfingers (about 24 cookies)


Servings 6
Preparation time 30mins


Step 1

1. On a cutting board, coarsely chop half the chocolate. Transfer to a large bowl, add the coffee and whisk until the chocolate melts. Whisk in 2 tbsp. bourbon.
2. In another large bowl, combine the mascarpone, confectioners' sugar, heavy cream, vanilla, cinnamon and the remaining 3 tbsp. bourbon. Using an electric mixer on medium speed, beat until fluffy, 1 to 2 minutes. Add the pumpkin puree; mix on medium-low until blended and creamy.
3. Working with about one-third of the ladyfingers, dip and roll the cookies, one at a time, in the chocolate mixture until soaked but not soggy, 3 to 4 seconds. Arrange in single layers in the bottoms of six 8 oz. glasses, breaking the cookies if needed. Divide one-third of the pumpkin mixture among the glasses, spooning it on top of the cookies and spreading evenly. Grate about one-third of the remaining chocolate evenly over the pumpkin mixture.
4. Repeat the layers twice more with the remaining cookies, pumpkin mixture and chocolate. Cover and refrigerate for at least 4 hours and up to 2 days. Serve cold.

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