Ingredients
For the Pumpkin Mix
- 425g (1 can) Pumpkin purée
- 1 tsp Vanilla extract
- Pinch of freshly grated nutmeg
- 1/2 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1/4 tsp kosher salt
- 100g or ¾ cup icing sugar (add a small bit at a time in case you don’t want it too sweet!)
- 340g or 1 1/3 cup mascarpone cheese
- 600ml or 2 ½ cups 35% whipping cream
For the Coffee Soak
- 450ml brewed coffee (espresso is best) cooled
- 2 shots (60 ml total) Irish whiskey
- Pinch of sugar (optional, to soften the bitterness)
For Assembly
- 2 × 200 g packages dry ladyfingers
- 1 can sweetened condensed milk
- Flaky sea salt, for garnish
For Topping
- 50g or ½ cup sliced toast almonds
Directions
To Make the Dulce de Leche
- Place an unopened can of sweetened condensed milk in a large pot and cover with water (ensure it’s at least 5 cm above the can). Bring to a gentle simmer and cook for 2 1/2–3 hours, topping up with hot water as needed.
- Remove the can carefully and let it cool completely before opening. Inside you’ll find thick, golden dulce de leche. (To cool quickly, place the entire opened can into a bowl of ice water.) Add it into a piping bag
To Toast the Almonds
- Evenly spread sliced almonds onto a baking sheet and bake for 10-15 minutes at 350F or 180C until golden brown and fragrant. Transfer to another dish after they are done so they don’t continue to toast.
To Make the Pumpkin Mix
- In a large bowl, whisk together the pumpkin purée, vanilla, ginger, cinnamon, salt, nutmeg, and icing sugar until smooth. Add the mascarpone and heavy cream, then beat with an electric mixer starting on low and increasing the speed to medium until the mixture thickens slightly and holds soft peaks.
To Prepare the Coffee Soak
- In a shallow dish or bowl, combine the cooled coffee, Irish whiskey, and a pinch of sugar. Whisk until the sugar dissolves. Set aside.
To Assemble the Tiramisu (three layers)
- Pick a glass dish of your choice. Quickly dip both sides of the ladyfingers into the coffee mixture, just enough to coat without soaking through. Arrange one-third of the soaked ladyfingers in the base of a large trifle dish or glass baking dish. Spread one-third of the pumpkin mix evenly over top. Drizzle with dulce de leche. Repeat twice more, ending with a drizzle of dulce de leche.
To Finish and serve
- Sprinkle generously with flaky sea salt and the toasted almonds. Cover and refrigerate for at least 8 hours, preferably overnight, to set and allow the flavours to meld.