Pumpkin Tiramisu (Vegan)
This vegan pumpkin tiramisu is an Autumnal twist on the classic, with a light, rich spiced pumpkin cream filling, boozy coffee soaked vegan ladyfingers and a generous dusting of cocoa powder
Servings 8 people
Equipment
- approx 25 x 20 x 7cm (10 x 8 x 2 ¾ in) dish
Ingredients
- 1 batch vegan ladyfingers
Filling:
- 175 g (6 oz) vegan white chocolate finely chopped
- 240 g (1 cup) thick vegan Greek style yogurt
- 200 g (¾ cup + 4 teaspoons) pumpkin puree
- 1 Tablespoon lemon juice
- 50 g (¼ cup) caster or granulated sugar
- 2 teaspoons pumpkin spice
- 1 ½ teaspoons vanilla extract
- 180 ml (¾ cup) vegan whipping cream (preferably Elmlea plant double) cold
Coffee Soak:
- 300 ml (1 + ¼ cups) espresso or strong coffee cooled
- 100 ml (6 tablespoon + 2 tsp) Tia Maria/rum/bourbon/amaretto (optional)
- cocoa powder for dusting
Instructions
- Melt the white chocolate, either in a bain marie over a pan of hot water, or in short bursts in the microwave, stirring often. Do not let the chocolate get too hot.
- Gradually whisk in the yogurt, a spoonful at a time. Whisk in the pumpkin puree, lemon juice, sugar, pumpkin spice and vanilla extract.
- Whisk the cream in a large bowl with an electric mixer until it forms soft peaks.
- Gently fold the pumpkin mixture into the cream, try not to knock out the air. Place the bowl in the fridge while you prepare the next step of the recipe.
- Mix the coffee and alcohol in a wide, shallow bowl.
- Dunk the ladyfingers into the coffee mixture very briefly, turning them to coat. Arrange them in an approx 25 x 20 x 7cm (10 x 8 x 2 ¾ in) dish as you go, placing them close together to make one complete layer. You can cut some into smaller pieces as needed to fill in any gaps.
- Spread half of the pumpkin cream over the top of the layer of ladyfingers.
- Dip the remaining ladyfingers into the coffee mixture one-by-one, arranging them on top of the cream layer as you go.
- Spread over the other half of the pumpkin cream then cover and refrigerate for at least 8 hours.
- Just before serving, use a fine mesh sieve to dust the top of the tiramisu generously with cocoa powder.
Notes
- See post above for tips, details and step-by-step photos.
- I recommend making the tiramisu the day before you want to serve it as it needs time to set in the fridge and tastes even better the next day.
- The cream may become a bit soft at room temperature so keep the pumpkin tiramisu refrigerated until you are ready to serve it.