Honey Pumpkin Tiramisu

Honey Pumpkin Tiramisu

YIELD: Makes 8 servings


For Coffee Sauce:

2 1/2 cups - coffee (brew strong)

1/4 cup - honey

1/2 cup - whole milk

For Filling:

2 T - confectioner's sugar

2 cups - heavy whipping cream

2 T - honey

16 oz. - Mascarpone cheese, room temperature

15 oz. - unseasoned pumpkin puree

1/4 cup - light brown sugar

1 tsp. - ground cinnamon

1/2 tsp. - ground ginger

1/2 tsp. - ground nutmeg

1 tsp. - orange zest

4 dozen - ladyfinger cookies

1/2 cup - unsweetened cocoa powder


For Coffee Sauce:

Stir hot coffee, honey and milk together until honey melts. Let cool, set aside.

For Filling:

Whip confectioner’s sugar and heavy whipping cream in a mixing bowl until stiff peaks form, set aside.

In another mixing bowl, gently fold honey, Mascarpone cheese, pumpkin puree, brown sugar, spices and orange zest with a flexible spatula until well mixed and smooth.

Gently fold the whipped cream mixture into the pumpkin mixture until smooth and set aside.

Individually dip the ladyfinger cookies into the coffee sauce and layer them evenly in the bottom of a 9” x 13” pan. Spoon about a third of the filling over the cookies. Repeat layers two more times.

Sift cocoa powder over the top.

Refrigerate 6 hours (or overnight) and serve chilled.


Individual servings can be made in a specialty glass; use the same layering technique.

Recipe developed by Chef Tamara Westerhold for the National Honey Board.