PERFECT Tiramisu 2 Ways (Classic and Pumpkin Spice Latte)

Ingredients

• 22 oz Espresso (medium 2.7 oz shots) (Use dark‑roast pods for intensity; 8 shots total)
• 15 g Vanilla Extract (Pure extract preferred)
• 140 g Unsweetened Cocoa Powder (40 g for mixing, 100 g for dusting)
• 675 g Heavy Whipping Cream (450 g for classic, 225 g for pumpkin version)
• 450 g Mascarpone Cheese (Two 227 g tubs; can substitute with cream cheese (slightly tangier))
• 6 large Egg Yolks (Use pasteurized eggs if concerned about raw egg)
• 150 g Granulated Sugar
• 8 g Salt (Fine sea salt)
• 30 g Cognac (or Marsala wine) (Adds boozy depth to classic version)
• 50 g Espresso Liqueur (Used in pumpkin‑spice version; any sweet coffee liqueur works)
• 1 packet Powdered Gelatin (Optional but improves set; bloom in 25 ml water)
• 25 ml Water (For blooming gelatin)
• 400 g Italian Ladyfingers (Two 200 g bags; dry, crunchy exterior)
• 225 g Canned Pumpkin Puree (Standard Thanksgiving style, no added spices)
• 12 g Pumpkin Spice Blend
• 5 g Ground Cinnamon (For dusting pumpkin version)
• 20 g Powdered Espresso (For dusting pumpkin version)

Instructions

1. Set Up Double Boiler

   Fill a large pot with 3–4 quarts of water, bring to a gentle simmer, and place a medium heat‑proof bowl on top ensuring the bottom does not touch the water.

   Time: PT5M

2. Brew Espresso

   Pull eight medium (2.7 oz) espresso shots using a Lore Barista system or any high‑pressure espresso maker. Collect about 22 oz (650 ml) in a shallow bowl.

   Time: PT5M

3. Flavor the Espresso

   Stir 15 g vanilla extract and 40 g unsweetened cocoa powder into the hot espresso until fully dissolved.

   Time: PT1M

4. Whip Heavy Cream (Classic)

   In the stand mixer, add 450 g heavy whipping cream and whisk on high speed for about 2 minutes until stiff peaks form. Do not over‑whip.

   Time: PT2M

5. Chill Whipped Cream

   Transfer the whipped cream to a covered container and refrigerate while you finish the custard.

   Time: PT10M

6. Soften Mascarpone

   Place two 227 g tubs of mascarpone in a medium bowl and stir for 30–40 seconds until smooth.

   Time: PT1M

7. Bloom Gelatin

   Combine 25 ml water with one packet powdered gelatin in a small cup. Let sit for 5 minutes.

   Time: PT5M

8. Mix Egg Custard Base

   In a separate heat‑proof bowl whisk together 6 egg yolks, 150 g granulated sugar, 8 g salt, and 30 g cognac (or marsala).

   Time: PT2M

9. Cook Custard

   Place the egg‑sugar bowl over the simmering water. Whisk continuously. After about 1 minute, add the bloomed gelatin and keep whisking for 5‑8 minutes until the mixture thickens to a paint‑like consistency and reaches 170‑175 °F (77‑80 °C).

   Time: PT8M

   Temperature: 170°F

10. Combine Custard with Mascarpone

    Transfer the warm custard to the bowl with softened mascarpone. Whisk gently until smooth and no lumps remain.

    Time: PT2M

11. Fold Whipped Cream

    Remove the chilled whipped cream. Fold half of it into the mascarpone‑custard mixture, then fold in the remaining half gently until fully incorporated.

    Time: PT3M

12. Dip Ladyfingers (Classic)

    Quickly dip each ladyfinger (≈1 second) into the espresso‑cocoa mixture, allowing excess to drip off. Lay 24 dipped fingers tightly in a 9 × 13 inch pan, covering the bottom.

    Time: PT2M

13. First Cream Layer

    Spread half of the mascarpone cream evenly over the first ladyfinger layer.

    Time: PT2M

14. Second Ladyfinger Layer

    Repeat the quick dip with the remaining 24 ladyfingers and arrange them over the cream.

    Time: PT2M

15. Final Cream Layer

    Spread the remaining mascarpone cream over the top, smoothing to the edges.

    Time: PT2M

16. Dust with Cocoa

    Using a fine mesh sieve, sift 75‑100 g unsweetened cocoa powder over the surface.

    Time: PT1M

17. Refrigerate Classic Tiramisu

    Cover the pan with plastic wrap and chill for at least 8 hours, preferably 24 hours, to set.

    Time: PT8H

18. Brew Espresso for Pumpkin Version

    Pull another eight medium espresso shots (≈650 ml). Stir in 15 g vanilla extract, 50 g espresso liqueur, and 40 g cocoa powder.

    Time: PT5M

19. Whip Cream (Pumpkin)

    Whip 225 g heavy cream to stiff peaks and refrigerate.

    Time: PT2M

20. Combine Pumpkin Mascarpone

    In a bowl, mix 450 g mascarpone, 225 g canned pumpkin puree, and 12 g pumpkin spice until just combined (lumpy texture is fine).

    Time: PT3M

21. Prepare Pumpkin Custard

    Repeat steps 8‑9 using the same egg‑yolk mixture but replace the 30 g cognac with the remaining espresso liqueur. Cook to 170‑175 °F.

    Time: PT10M

    Temperature: 170°F

22. Mix Pumpkin Custard with Cheese

    Whisk the warm pumpkin‑custard into the pumpkin‑mascarpone bowl until smooth.

    Time: PT2M

23. Fold Whipped Cream (Pumpkin)

    Gently fold the chilled whipped cream into the pumpkin cheese‑custard mixture in two stages.

    Time: PT4M

24. Assemble Pumpkin Tiramisu

    Dip each ladyfinger for only one Mississippi (≈1 second) in the pumpkin espresso mixture, arrange 24 fingers, spread half the cream, add second layer of fingers, then spread remaining cream.

    Time: PT5M

25. Dust Pumpkin Version

    Combine 100 g cocoa powder with 5 g ground cinnamon and 20 g powdered espresso. Sift over the top layer.

    Time: PT2M

26. Refrigerate Pumpkin Tiramisu

    Cover and chill for 8‑24 hours before serving.

    Time: PT8H

Nutrition Facts

Calories

350

Protein

6 g

Carbohydrates

30 g

Fat

22 g

Fiber

1 g