Pumpkin Spice

  • 23g cinnamon
  • 4g ginger
  • 5g nutmeg
  • 3g allspice
  • 3g cloves

Whisk together.

Sugar Pie Pumpkin Puree

  • 2865g roasted pumpkin
  • 30g pumpkin spice
  • 550g brown sugar
  • 3g salt

Split the pumpkin, remove seeds. spread butter on the squash cavity. Put squash in a hotel pan lined with parchment, skin side up. Cover with foil and roast at 400F for 1 hour. 

Let squash cool, remove skins, blend smooth.

Whisk remaining ingredients into pumpkin puree.

Mascarpone Mousse

  • 365g yolks
  • 567g powdered sugar, sifted
  • 1620g mascarpone, room temp

Over a double boiler, whisk together yolks and sugar, while whisking constantly bring to 135F.

Transfer to a Kitchen Aid fitted with a whip attachment while yolk mixture to full volume, change attachment to paddle, on medium add in mascarpone in 3 additions. Fully combine. Transfer to piping bag.

Coffee Soak

  • 1807g water
  • 28g espresso powder
  • 590g sugar
  • 100g St. George NOLA Coffee Liqueur
  • 100g Angostura bitters

Heat the water, espresso powder, and sugar until dissolved.

Add the liquor off heat, store in Cambro.

Tiramisu Build

You will need:

  • 2 x piping bags mascarpone @ 1100g each
  • 2 x 500g pumpkin puree
  • Ladyfingers unwrapped in a bowl
  • Coffee soak in a bowl
  • Rectangular mold on an acetate lined sheet tray
  • Offset spatula

1st Layer

  1. Dip the cookies in the coffee soak 2 at a time for 3 second intervals. A three Mississippi count. Shake off excess soak and line the long side of the rectangular mold with cookies perpendicular to the mold, snugly until all filled in (should be 14). Repeat with second row. On the third row you will trim each cookie to fit the space.
  2. Next spread 500g of the pumpkin puree over the cookies evenly.
  3. Pipe one bag of mascarpone cream and smooth with an offset spatula, make sure to pipe carefully to not intermix the blueberry with the mascarpone.

2nd Layer

  1. Dip the cookies and this row will be opposite direction of the first layer. So line the cookies perpendicular to the short side of the rectangle (10 cookies per row). Repeat until all filled in, the last row you will have to trim to fit snugly.
  2. Next spread the 500g pumpkin layer.
  3. Finally, pipe the final bag of corn mascarpone cream. Smooth with an offset and lightly place plastic over the top. Store in walk-in and let sit overnight before slicing to ensure the cookies are fully soaked.

Recipe courtesy of Submarine Hospitality pastry chef Tara Lewis, who creates signature desserts and pastries for each of the restaurants’ (TuskAva GenesCicoria) menus that use bold, nostalgic flavors and the season’s freshest ingredients. At Ava Gene's, she creates seasonal tiramisus, including the pumpkin spice latte version above.