Tested till perfect Pumpkin Praline Tiramisu
Pumpkin Praline Tiramisu
Photography by Jeff Coulson/TC Media

Pumpkin Praline Tiramisu

This twist on an Italian classic combines lightly spiced layers of creamy mascarpone cheese and citrus-flavoured ladyfinger cookies in an everyday baking dish. Top with praline dust just before serving so that it keeps its crunch.

By Irene Fong and The Test Kitchen

Source: Canadian Living Magazine: October 2012

Recipe4 out of 5 based on 35 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 40 minutes
  • Total time 13 hours
  • Portion size 12


  • 1 cup 1cupgranulated sugar
  • 4 strips 4stripscitrus peel
  • 3 tbsp 3tbsptriple sec
  • 6 6egg yolkegg yolks
  • 1-1/2 cups 1-1/2cupsmascarpone cheese, softened
  • 1/2 cup 1/2cupcanned pumpkin purée
  • 1/4 tsp 1/4tspcinnamon
  • 1/4 tsp 1/4tspground ginger
  • 1 pinch 1pinchground cloves
  • 1 pinch 1pinchground nutmeg
  • 1-1/2 cups 1-1/2cupswhipping cream, (35%)
  • 36 36ladyfinger cookies

Praline Dust:

  • 1/3 cup 1/3cupchopped pecans or blanched almonds, toasted
  • 1/3 cup 1/3cupgranulated sugar
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In saucepan, combine 1/2 cup of the sugar with 1/2 cup water. Add peel and bring to boil over medium heat, stirring until sugar is dissolved; boil for 1 minute. Let stand for 1 hour. Stir in triple sec. Set aside. (Make-ahead: Refrigerate in airtight container for up to 3 days.)

In large heatproof bowl, whisk egg yolks with remaining sugar. Place bowl over saucepan of simmering water; cook, whisking, until thickened, about 5 minutes.

In large bowl, stir together mascarpone cheese, pumpkin pur?e, cinnamon, ginger, cloves and nutmeg; whisk in egg mixture. Whip cream; gently fold into pumpkin mixture.

Quickly dip both sides of each ladyfinger in cooled triple sec mixture; arrange half in 13- x 9-inch (3 L) baking dish. Spread with half of the pumpkin mixture. Repeat layers once. Cover and refrigerate for 12 hours or for up to 24 hours.

Praline Dust: Meanwhile, spread pecans on parchment paper–lined baking sheet. In heavy saucepan, stir sugar with 2 tbsp water over medium heat until dissolved, brushing down side of pan with pastry brush dipped in cold water. Bring to boil; boil vigorously, without stirring but brushing down side of pan, until dark amber, about 8 minutes. Pour over pecans, scraping pan with spatula; let cool until hardened, about 40 minutes. (Make-ahead: Cover with plastic wrap; store in cool dry place for up to 24 hours.)

Break praline into chunks; pulse in food processor until in coarse crumbs. Sprinkle over tiramisu before serving.

Nutritional Information Per serving: about

cal 434 pro 8g total fat 28g sat. fat 15g
carb 38g dietary fibre 1g sugar 30g chol 237mg
sodium 62mg potassium 90mg

% RDI:

calcium 10 iron 9 vit A 36 folate 14
This recipe is featured on How to bake with a countertop kitchen appliance
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