Gordon Ramsay Pumpkin Spice Latte Tiramisu Recipe

If you like a pumpkin spice latte, this is that drink turned into a no-bake dessert: espresso-dipped ladyfingers layered with a mascarpone cream flavored with pumpkin purée and warm spices, finished with cocoa. The espresso keeps it from being too sweet, and the pumpkin makes the cream lighter than a classic tiramisu. Thirty minutes to put together, then at least 6 hours in the fridge.

It’s my autumn twist on tiramisu rather than a Gordon Ramsay recipe. As with any tiramisu, the two things that matter most are a very quick dip for the ladyfingers and patience in the fridge.

Ingredients

For the espresso soak

• 1 1/2 cups (360 ml) strong espresso or strong brewed coffee, cooled
• 2 tbsp coffee liqueur (optional)
• 1 tsp vanilla extract
• 1 tbsp light brown sugar

For the pumpkin mascarpone cream

• 16 oz (450 g) mascarpone cheese, at room temperature
• 1 1/2 cups (360 ml) heavy cream, cold
• 1 cup (245 g) pumpkin puree (not pumpkin pie filling)
• 3/4 cup (90 g) powdered sugar, sifted
• 2 tsp pumpkin pie spice, plus extra for dusting
• 1 tsp vanilla extract
• Pinch of fine salt

To assemble

• 24–30 crisp ladyfingers (savoiardi), about 1 1/2 packages
• 1 tbsp unsweetened cocoa powder, for dusting

Pumpkin purée, not pie filling

Check that the can says 100% pumpkin. Pumpkin pie filling already has sugar and spices in it and will make the cream too sweet and oddly spiced. If you don’t have pumpkin pie spice, mix 1 tablespoon cinnamon, 2 teaspoons ground ginger, and 1/2 teaspoon each of nutmeg and cloves with 1/4 teaspoon allspice. Use 2 teaspoons in the cream and keep the rest for dusting.

Method

1. Make the soak. Stir the espresso with the liqueur (if using), vanilla and brown sugar in a shallow dish until the sugar dissolves. It must be completely cool; warm coffee makes the ladyfingers collapse.
   
2. Mix the pumpkin mascarpone. Beat the room-temperature mascarpone alone for about a minute until smooth, then add the pumpkin, powdered sugar, spice, vanilla and salt and beat on low until evenly orange. Don’t overbeat; mascarpone turns grainy if worked too hard.
   
3. Fold in whipped cream. Whip the cold cream to soft, billowy peaks. Stir a third into the pumpkin mix to loosen it, then gently fold in the rest.
   
4. Dip quickly. Dip each ladyfinger for no more than 2 seconds per side and lay them tightly in a 9×13-inch dish, breaking pieces to fill gaps. They should still feel firm; the fridge does the rest of the softening.
   
5. Layer. Spread half the cream over the ladyfingers, add a second layer of quickly dipped ladyfingers, then spread the remaining cream and smooth the top.
   
6. Chill, then dust. Cover and refrigerate for at least 6 hours, ideally overnight, for the cleanest layers. Just before serving, sift over the cocoa and a pinch of pumpkin spice, and slice with a hot, dry knife.
   

Variations

• Alcohol-free: leave out the liqueur and add an extra 1/2 teaspoon of vanilla to the soak.
• Bourbon: use 2 tablespoons of bourbon instead of coffee liqueur.
• Chocolate chip: scatter 1/2 cup mini chocolate chips between the layers.
• Individual glasses: layer it in 8 small glasses or jars instead of one dish.

Make-ahead and storage

Assemble it up to 2 days ahead; it’s better on the second day. Dust with cocoa only just before serving so the top stays sharp. Leftovers keep for 3 days in the fridge. Don’t freeze it, because the mascarpone cream weeps when it thaws.

Dessert Recipes

Gordon Ramsay Pumpkin Spice Latte Tiramisu Recipe

Espresso-soaked ladyfingers layered with silky pumpkin-spiced mascarpone cream and finished with a cocoa dusting. A no-bake autumn dessert that chills into clean, sliceable layers.

Chef Gordon Ramsay Recipes

Prep
30 minutes

Cook
No cooking required (no-bake)

Total
6 hours 30 minutes (including chilling)

Serves
10 servings

🖨 Print Recipe

Ingredients

1 1/2 cups (360 ml) strong espresso or strong brewed coffee, cooled2 tbsp coffee liqueur (optional)1 tsp vanilla extract (for the soak)1 tbsp light brown sugar16 oz (450 g) mascarpone cheese, at room temperature1 1/2 cups (360 ml) heavy cream, cold1 cup (245 g) pumpkin puree (not pumpkin pie filling)3/4 cup (90 g) powdered sugar, sifted2 tsp pumpkin pie spice, plus extra for dusting1 tsp vanilla extract (for the cream)Pinch of fine salt24-30 crisp ladyfingers (savoiardi), about 1 1/2 packages1 tbsp unsweetened cocoa powder, for dusting

Instructions

01

Brew and cool the espresso soak

Stir the cooled espresso with the coffee liqueur (if using), vanilla, and brown sugar in a shallow bowl until the sugar dissolves. Set aside to cool completely - warm soak makes the ladyfingers collapse.

02

Mix the pumpkin mascarpone base

Beat the room-temperature mascarpone in a large bowl until completely smooth, about 1 minute. Add the pumpkin puree, powdered sugar, pumpkin pie spice, vanilla, and salt; beat on low until silky and evenly orange, scraping the bowl once. Do not overbeat.

03

Whip the cream and fold it in

In a separate cold bowl, whip the heavy cream to soft, billowy peaks. Fold one-third into the pumpkin mascarpone to lighten it, then fold in the rest in two gentle additions, keeping as much air as possible.

04

Dip and layer the ladyfingers

Working one at a time, dip each ladyfinger into the espresso soak for no more than 2 seconds per side. Arrange a tight single layer over the bottom of the dish, breaking ladyfingers to fill gaps.

05

Spread the cream and repeat

Dollop half the pumpkin mascarpone cream over the ladyfingers and spread it level. Add a second layer of quickly dipped ladyfingers, then spread over the remaining cream and smooth the top.

06

Chill, then dust and serve

Cover tightly with plastic wrap and refrigerate at least 6 hours, ideally overnight. Just before serving, sift the cocoa powder and a pinch of pumpkin pie spice over the top. Slice with a hot, dry knife.

Chef Tips

• Dip ladyfingers for 2 seconds per side only - they go from crisp to mush fast, and the chill time finishes the softening.
• Use room-temperature mascarpone. Cold mascarpone beaten with anything turns lumpy, and no amount of mixing fixes it.
• Use 100% pumpkin puree, not pumpkin pie filling, which already contains sugar and spices and throws off the balance.
• Chill overnight for the cleanest slices - six hours works, but an overnight rest gives sharper layers and deeper flavour.

For a Christmas version, try my Gordon Ramsay Gingerbread Tiramisu Recipe. Coffee lovers should also try the Gordon Ramsay Classic Opera Cake, and for Halloween, the Halloween Chocolate Cake.