Substitutes for the liqueur
Do you need alcohol in this pumpkin tiramisu? It’s actually not required (and traditional Italian recipes didn’t always include it), and this recipe tastes just as good without it. However, adding a bit does add just the right nuance to the flavor. This luscious pumpkin dessert has layers of fluffy, cozy spiced mascarpone cream mixed with coffee and amaretto-soaked lady fingers, which meld together into a sort of fall bliss. Using cold brew coffee makes the prep a breeze, and you can make it up the night before. I immediately imagined it on Thanksgiving dessert tables, and it has the makings of a dessert you could become known for (is she bringing the pumpkin tiramisu this year?).
Dip the lady fingers quickly. All you need is to briefly wet the ladyfingers in the coffee mixture. If you let them soak even a few seconds, they start to become soggy. Break the lady fingers as appropriate to fit in your pan. In a 9 x 9 pan, they cover most of the layer but have to be broken to do so (see below). Refrigerate overnight. You can get away with up to 4 hours for refrigeration, but the best set is overnight.
It’s a great fall dessert for any meal, and it’s especially perfect as a Thanksgiving dessert as an alternative to pumpkin pie (we’ll be making it this year).
Of course, you can also use the classic: chilled espresso! Here’s our master method for how to make espresso. Strong coffee also works: simply make double strength of your classic recipe and chill it before making the pumpkin tiramisu.
Our favorite liqueur for tiramisu is amaretto, that sweet Italian almond-flavored liquor that you might have for making an amaretto sour. You can also use rum or Kahlua.
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