Just a block off of the town square in New Braunfels Texas there is a quirky little bakery with a cool vibe and amazing desserts called 2tarts. We lived there for eight years and they became a go-to for a quick snack and a drink with friends or date night desserts. They had a great variety of hand decorated cookies, whole mini-pies, cup cakes and cheesecakes, but our favorite by far was a seasonal twist to a regular menu item served in a mason jar…Pumpkin Tiramisu. It was a must stop if my husband or I were in the area, especially on a Friday or Saturday night to wind down the week with a good dessert. It was a very regular stop for date night as well. We’d order a Tiramisu (…or two) and a Chai Latte and it was perfection every time.
Since we don’t get to enjoy there’s any longer, I had to recreate it for myself and share the recipe with you of course.
I’d love to know if this inspired you to Live Beautahfully and try something new, just let me know in the comments.
- 16 ounces Marscarpone Cheese (Can also use cream cheese)
- 5 Egg Yolks
- 1 cup Granulated Sugar
- 1 15-ounce can Pumpkin Puree
- 2 tsp cinnamon
- 2 cups Heavy Cream
- 1 TBL vanilla
- 1/2 cup Powdered Sugar
- 1 1/2 cups Espresso Coffee, or strong coffee, chilled
- 30-35 Ladyfinger Cookies
- Place the mascarpone in a large bowl and stir to loosen. Set aside.
- In a double broiler or heatproof bowl set over a small pot of simmering water, whisk the egg yolks and sugar together. Continue whisking until mixture begins to bubble and thicken, about 5 minutes. Remove from heat and allow it to cool.
- Pour yolk mixture into bowl with mascarpone and stir, just until combined. Gently fold in the pumpkin and pumpkin spice.
- In a separate bowl, whip the cream,vanilla and powdered sugar until stiff peaks form. Fold into the mascarpone pumpkin mixture.
- Place the coffee into a shallow bowl and dip the lady fingers in, turning to coat. Line the espresso dipped ladyfingers in a single layer in a 13×9 pan or desired dish. Top with half the pumpkin mixture. Repeat another layer of espresso-dipped ladyfingers and top with the rest of the pumpkin mixture. Cover and refrigerate, preferably overnight. Dust with cinnamon before serving.