Pumpkin spice lattes may get a bad rap for being “basic,” but the combination of punchy espresso, rich cream, earthy pumpkin, and warm spices creates the perfect culmination of cozy fall flavors. Here the PSL gets the tiramisu treatment, reimagining each of the flavors as a layer of the beloved dessert. Lady fingers get a quick dip in a boozy espresso solution while canned pumpkin lends the mascarpone whip a subtle orange hue and signature autumnal flavor. And to finish it all off: a dusting of cinnamon with just a touch of cocoa powder. The resulting dessert is everything good about tiramisu with the warming notes of a pumpkin spice latte. You can make the dessert several days in advance, gently cover it in plastic wrap, and stash it in the fridge until you’re ready to enjoy it. (Just hold off on dusting the top until right before you serve it.)
Recipe information
Total Time
45 minutes (plus chilling)
Yield
8–10 servings
Ingredients
Preparation
Step 1
Whisk 3 Tbsp. bourbon, 3 Tbsp. (38 g) dark brown sugar, 1 Tbsp. plus 1 tsp. instant espresso powder, a pinch of kosher salt, and 1½ cups hot water in a wide shallow bowl until sugar and espresso are dissolved. Set bourbon mixture aside.
Step 2
Pour water into a medium saucepan to come 2" up sides and bring to a simmer. Whisk 3 large egg yolks, 1 Tbsp. vanilla extract, and remaining ½ cup (packed; 100 g) dark brown sugar in a medium heatproof bowl. Set bowl over saucepan (do not let it touch the water) and reduce heat to low. Cook, whisking vigorously, until pale yellow and tripled in volume, about 5 minutes. Remove bowl from heat; add one 15-oz. can pumpkin purée and whisk to combine. Set pumpkin mixture aside.
Step 3
Using an electric mixer on medium-high speed, beat, 1½ cups chilled heavy cream, ¾ cup mascarpone, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a medium bowl until stiff peaks form, 1–2 minutes. Add reserved pumpkin mixture and beat until no streaks remain.
Step 4
Working one at a time, dip 10 crisp ladyfingers into reserved bourbon mixture, submerging just until saturated but not falling apart, about 5 seconds per side. Arrange ladyfingers in an even layer in a 3-qt. oval or 8x8" baking dish. Scrape in half of mascarpone whip and spread evenly to cover cookies. Repeat dipping process with remaining 10 crisp ladyfingers and arrange in baking dish over mascarpone whip. Scrape in remaining mascarpone whip and spread evenly over cookies, creating decorative swooshes and swirls as desired. Chill tiramisu at least 4 hours.
Step 5
Just before serving, mix 1½ tsp. Dutch-process cocoa powder and 1½ tsp. ground cinnamon in a small bowl to combine. Dust over tiramisu with a fine-mesh sieve.
Do Ahead: Tiramisu (without cocoa-cinnamon dusting) can be made 3 days ahead. Cover and keep chilled.
