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Pumpkin Tiramisu Trifle

This Pumpkin Tiramisu Trifle is cozy, creamy, and bursting with autumn spices. A simple, elegant dessert perfect for fall gatherings and holiday feasts!
Prep Time20 minutes
Total Time4 hours
Course: Dessert
Cuisine: Italian
Keyword: Easy, Fall, Make Ahead, No-Bake, Pumpkin
Servings: 6 servings

Ingredients

For the Pumpkin Mascarpone Mixture:

  • 1 cup pumpkin puree
  • 1 cup mascarpone cheese
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg

For the Whipped Cream:

  • 1 cup heavy cream whipped to soft peaks

For the Assembly:

  • 1/2 cup brewed coffee cooled, for dipping ladyfingers
  • 1 package ladyfinger cookies
  • 1/4 cup cocoa powder for dusting
  • cooked and crumbled Turkish or turkey bacon optional garnish

Instructions

Pumpkin Tiramisu Trifle Directions

  • In a large bowl, combine the pumpkin puree, mascarpone cheese, sugar, vanilla extract, cinnamon, and nutmeg. Use a spatula or electric mixer on low speed to blend until smooth and well incorporated. Set aside.
  • In a separate chilled bowl, whip the heavy cream until it forms soft peaks. Gently fold the whipped cream into the pumpkin mascarpone mixture, being careful not to deflate it.
  • Make your coffee ahead of time and let it cool completely. Pour the brewed coffee into a shallow dish for easy dipping of ladyfingers.
  • Dip each ladyfinger quickly into the coffee—don’t soak them, just a quick dip to absorb flavor without becoming soggy. Arrange a layer of dipped ladyfingers on the bottom of your trifle bowl.
  • Spread about one-third of the pumpkin mascarpone mixture over the ladyfingers. Repeat the layers two more times, ending with the creamy mixture on top.
  • Using a sifter, dust the top layer generously with cocoa powder. If desired, sprinkle crumbled cooked Turkish or turkey bacon for a savory contrast.
  • Cover the trifle with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow flavors to meld and ladyfingers to soften.

Equipment

  • Mixing Bowls
  • Electric Mixer or Whisk
  • 9x9-inch trifle bowl or glass serving dish
  • Spoon or spatula
  • Measuring cups and spoons
  • Sifter or fine mesh strainer

Notes

  • Quickly dip ladyfingers in coffee to avoid sogginess.
  • Fold whipped cream gently to keep the filling light and airy.
  • Prepare the trifle up to 24 hours ahead for best flavor melding.
  • Optional bacon garnish adds a savory crunch but can be omitted for a purely sweet dessert.
  • Store covered in the refrigerator for up to 3 days; freezing is not recommended.