Go Back
–+ servings

Double Chocolate Pumpkin Tiramisu

This Double Chocolate Pumpkin Tiramisu layers chocolate, pumpkin mascarpone, coffee, and Kahlúa for an easy, decadent make-ahead fall dessert.
No ratings yet
Print Pin
Servings: 4

Ingredients

Chocolate-Kahlúa Soak

  • 1 tablespoon unsweetened cocoa powder
  • 1/3 cup hot strong brewed coffee
  • 2 tablespoons Kahlúa

Pumpkin Chocolate Mascarpone Filling

  • 1/2 cup dark or semisweet chocolate finely chopped
  • 1/4 cup heavy cream
  • 1/2 cup mascarpone cheese slightly softened
  • 1/2 cup pure pumpkin puree
  • 3 tablespoons confectioners’ sugar
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 2 tablespoons Kahlúa optional

For Assembly

  • 4 individual dessert shells
  • Unsweetened cocoa powder for dusting
  • Dark chocolate shavings or finely chopped chocolate for garnish

Instructions

Make the Chocolate-Kahlúa Soak

  • Place the cocoa powder in a small bowl. Gradually whisk in the hot coffee until the cocoa has dissolved and the mixture is smooth.
  • Stir in the Kahlúa, then set the mixture aside to cool while you prepare the filling.

Make the Chocolate Ganache

  • Place the finely chopped chocolate in a medium heatproof bowl.
  • Heat the heavy cream in a small saucepan over medium-low heat until it is steaming and small bubbles begin to appear around the edges. Do not allow the cream to boil.
  • Pour the hot cream over the chocolate and let it stand undisturbed for about 2 minutes.
  • Gently stir until the chocolate has completely melted and the ganache is smooth and glossy. Set aside until it has cooled to barely warm or room temperature. Do not fold hot ganache into the mascarpone.

Make the Pumpkin Mascarpone Filling

  • In a separate bowl, gently whisk the mascarpone, confectioners’ sugar, vanilla, and salt just until smooth.
  • Add the pumpkin puree and stir until evenly incorporated.
  • Fold the cooled chocolate ganache into the pumpkin mascarpone mixture until smooth and uniform.
  • Stir in the remaining 2 tablespoons of Kahlúa, if using. If the filling feels too soft for layering, refrigerate it for 15–20 minutes before assembling the tiramisu.

Assemble the Tiramisu

  • Carefully slice each dessert shell horizontally into two even layers.
  • Place the bottom half of each dessert shell on an individual serving plate or in a shallow dessert dish.
  • Lightly brush each cake layer with the chocolate-Kahlúa soak. The cake should be moist and flavorful but not completely saturated.
  • Spoon or pipe a generous layer of pumpkin chocolate mascarpone filling over each bottom cake layer.
  • Place the remaining cake layer on top, then lightly brush it with more of the chocolate-Kahlúa soak.
  • Finish each tiramisu with another generous layer of pumpkin chocolate mascarpone filling.
  • Cover and refrigerate for at least 2 hours, or up to overnight, so the filling can set and the flavors have time to meld.
  • Just before serving, dust the tops generously with unsweetened cocoa powder and finish with dark chocolate shavings.

Notes

Don’t use pumpkin pie filling. Pure pumpkin puree gives you control over the sweetness and allows the chocolate, coffee, and mascarpone to remain the dominant flavors.
Let the ganache cool before adding it to mascarpone. Warm ganache can soften the filling too much.
Don’t overmix mascarpone. Mix only until everything is smooth and combined. Aggressive whipping can affect its texture.
Go lightly with the soak. Dessert shells absorb liquid quickly, and you want soft cake rather than chocolate-coffee soup.
The Kahlúa is optional. For an alcohol-free version, leave it out and add a little extra coffee to the soaking mixture if needed.
Give the tiramisu time to chill. Two hours is enough for individual portions, although making them the night before works beautifully.