8 egg yolks

1/2 cup sugar

1 1/2 lbs. mascarpone cheese

4 egg whites

2 cups strong espresso

1/4 cup brandy

42 ladyfingers. imported Italian are best, since they tend to be drier. Regular ladyfinger will work but dip in espresso quickly or they fall apart

1/2 cup cocoa powder

shaved chocolate for garnish

In a large bowl of stand mixer, beat the egg yolks and sugar until thick and pale yellow. Fold in mascarpone cheese that’s been at room temperature and mix thoroughly. Beat egg whites until stiff and fold into this mixture.

In a medium bowl combine espresso and brandy.. Dip ladyfingers into mixture one at a time and place side by side in a 14×10 dish. Spread half of the mascarpone mixture over the ladyfingers. Sprinkle with cocoa. Repeat with ladyfingers and top ladyfingers with remaining mascarpone mixture and sprinkle top with cocoa. Cover and refrigerate for several hours. Garnish with shaved chocolate.

Another version I do is to add a layer of ganache to the layering after the mascarpone mixture.

If raw eggs are a issue you can substitute with whipped heavy cream flavored with vanilla extract.

The eggs do add a richness not achieved with the heavy whipped cream but is equally as good.

The longer you allow the Tiramisu set in refrigerator the better for the serving and cutting.

White Chocolate Pumpkin Tiramisu

White Chocolate Pumpkin Tiramisu


9 inch spring form pan lined with a parchment collar

1 vanilla pound cake

1 pumpkin pound cake

4 cups heavy cream

1 -8oz. mascarpone , room temperature

3/4 cup powdered sugar

1 tsp. vanilla

4 oz. white chocolate, melted and cooled slightly

1/3 cup prepared pumpkin butter

1/2 to 3/4 cup apple cider or Calvados

Beat cream cheese until smooth;add the sugar and vanilla. In a separate bowl whip 3 cups of the  heavy cream until soft peaks form. Fold in the cream into the cream cheese mixture until well combine. Divide mixture in half. To one half fold in the melted chocolate until well blended; set aside. To the other half fold in the pumpkin butter until well blended; set aside.

Line the bottom of the pan with sliced pumpkin pound cake about 1/2 inch thick; filling any open spaces with small pieces of pumpkin pound cake. Don’t concern yourself with the looks.

Brush cake with apple cider or Calvados and cover with a layer of white chocolate filling.

Arrange the vanilla pound cake in the same manner as the pumpkin and top with some pumpkin filling.

Repeat until pan is full and top is finished off with the pumpkin filling.

Cover top with plastic wrap and refrigerate overnight.

Remove the plastic wrap. Whip the reserved 1 cup of heavy cream, sweetened  with 1/4 cup powdered sugar and 1/2 tsp vanilla. Spread on top or pipe on top decoratively.

Sprinkle top with cinnamon.  Store in refrigerator. Allow to set at room temperature 20 minutes before serving.