4cups– cold heavy whipping cream (I used 40 % fat)
1cup– freshly brewed espresso
1tbsp.– cocoa powder for dusting
Instructions
How to Make Pumpkin Tiramisu Cake Batter
First thing first, measure out all dry ingredients into a medium bowl and mix them all together using a wire whisk. Set aside until ready for use.
Next, preheat the oven to 350 F (180 C). Beat eggs and sugar on high for 5 minutes or until light in a stand mixture, until it turns fluffy and pale yellow in color. You can also use an electric mixer for this recipe.
Reduce mixing speed to medium/low and add homemade pumpkin puree and pure vanilla extract. Mix for another minute or so.
Remove the mixing bowl from the stand mixer and add prepared dry ingredients (flour, sea salt, baking soda, cinnamon, and pumpkin pie spice) into the egg mixture in 2 separate additions.
Carefully fold in the dry ingredients with each addition trying not to deflate air pockets as much as possible.
Divide the cake batter evenly between the three pans and use a cake spatula to level the batter in each baking pan.
Carefully fold in the dry ingredients with each addition trying not to deflate air pockets as much as possible.
Bake in the preheated oven to 350 C for 18 minutes, or until the toothpick inserted into the center of the sponge cake comes out clean.
Remove from the oven; let the cake sponges cool in pans for 10 minutes before removing them from the baking pans.
Remove cake sponges from pans and cool completely before frosting.
How to Make Pumpkin Tiramisu Cake Frosting
While the cake sponges are cooling, make the frosting.
Start by beating softened cream cheese and confections' sugar slowly gradually increase the mixing speed to high and beat for a minute, scraping down the cream on the sides of the mixer bowl halfway through.
Then add cold heavy whipping cream, and beat again for a couple of minutes scraping down the sides of the bowl in the middle of mixing.
How to Assemble Pumpkin Tiramisu Cake
Time to decorate our delicious fall dessert! Place a large 6B Wilton decorating tip attachment into the piping bag. Then fill half of a piping bag with the cream.
Place the cake sponge onto a cake platter and soak it with freshly brewed espresso. Then we'll start piping on top of the cake sponge.
After that, place another cake sponge on top of the piped cream, soak the cake layer with espresso and proceed by using the same instructions.
Refrigerate the cake for at least 4 hours or overnight before serving. Your delicious Pumpkin Tiramisu Cake is ready to be served!