Cozy PSL Tiramisu Recipe | Spiced Fall Dessert
PSL Tiramisu
PSL Tiramisu
Ingredients
- 4 cups chilled heavy cream
- 2/3 cup (75 grams) powdered sugar
- 1/2 teaspoon kosher salt
- One 14-ounce can pumpkin purée
- 16 ounces mascarpone
- 1 teaspoon pumpkin pie spice, plus extra for dusting
- 4 cups cold espresso or strong brewed coffee
- 1 tablespoon Kahlúa
- 48 ladyfingers
- large star piping tip with piping bag
Instructions
Step 1
Grab your stand mixer (or a sturdy handheld one) and set it up with the whisk attachment. Pour in the cold heavy cream, then add the confectioners' sugar and a pinch of salt. Start beating on medium speed — you'll see it go from watery to softly billowy in about 2 to 3 minutes. Keep going until it thickens up and holds medium-to-stiff peaks, meaning when you lift the whisk, the peaks stand up but the tips gently curl over.
Step 2
Start by laying a clean kitchen towel or a few layers of paper towels on your countertop or a baking sheet. Take your pumpkin puree and gently squeeze or press it in the towel to remove that excess moisture — you want it nicely drained but still fluffy. Once it's drained, plop the pumpkin into a large bowl, then add your creamy mascarpone and sprinkle in the pumpkin spice. Give it all a good stir until everything’s smooth and evenly combined, with no streaks of mascarpone or pockets of spice remaining.
Step 3
Take that fluffy whipped cream you set aside earlier and gently fold about half of it into your cooled pumpkin mixture. Use a spatula to cut down through the center and sweep across the bottom, rotating the bowl as you go — you're aiming for a smooth, uniform consistency without deflating all those air bubbles. Once it's just combined with no white streaks remaining, transfer the remaining whipped cream to a covered container and pop it in the fridge while you move on to the next step.
Step 4
Grab a shallow dish or long container that's big enough to lay your ladyfingers flat without overlapping. In it, whisk together the espresso and Kahlúa until well combined. Working quickly, dip each ladyfinger into the coffee mixture for just about 1 second per side—you want them moistened but still holding their shape. Arrange them in two tight rows of 12 along the bottom of your 13" x 9" baking dish. Spread half of that creamy pumpkin mixture evenly over the top, making sure every cookie is covered.
Step 5
Grab your reserved whipped cream and give it a quick rewhip — you're looking for stiff peaks that hold their shape when you lift the beaters. If it's already holding peaks, skip this step. Fit a piping bag with a large star tip and fill it with the cream, then pipe generous swoops across the top of your tiramisu in a pattern that mimics the foamy art you'd see on a pumpkin spice latte. Don't worry about perfection — those rustic swirls are exactly what you want.
Step 6
Cover the tiramisu with plastic wrap and slide it into the refrigerator. Let it chill for at least 3 hours, or up to overnight if you're planning ahead. This gives the flavors time to meld and the texture to set properly. Just before serving, sprinkle a little extra pumpkin spice on top for that cozy finishing touch.
Nutrition Information
My Tip
Make sure to gently press as much liquid out of the pumpkin puree as possible before mixing—it prevents your tiramisu layers from getting soggy and keeps that creamy texture perfect.
Leftovers
Store leftover PSL tiramisu in an airtight container in the fridge for up to 3 days—the cream stays fresh and the pumpkin flavors meld even better. No reheating needed; just let it sit at room temperature for 10 minutes before serving for the creamiest texture.
Make It Your Own
Swap heavy cream for full-fat coconut cream and use dairy-free mascarpone to make this PSL Tiramisu completely dairy-free while keeping that creamy pumpkin spice magic intact.