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Pumpkin-Coffee Tiramisu

5

30 min

Pumpkin-Coffee Tiramisu

Pumpkin-Coffee Tiramisu Photo 1

Time

30 min

Serving

6 persons

Calories

729

Rating

5.00★ (3)

Cuisine

Author: Victoria Buriak
Pumpkin, cream, and mascarpone are whipped together and spooned into ramekins lined with coffee and rum-soaked ladyfingers to make these special mini tiramisu.

Ingredients

  • heavy cream: 2 cups (divided)
  • mascarpone cheese: 1 container (8 ounce container)
  • unsweetened pumpkin puree: 1 cup
  • Sugar In The Raw®: 0.5 cup
  • pumpkin pie spice: 1 tsp
  • Sugar In The Raw®: 2 Tbsp (divided)
  • brewed coffee: 0.75 cup
  • dark rum: 3 Tbsp
  • ladyfingers: 2 packages (3.5 ounce packages)
  • ounces shaved white chocolate: 2 piece

Metric Conversion

Stages of cooking

Pumpkin-Coffee Tiramisu Photo 21
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  1. In a large bowl or a stand mixer fitted with the whisk, combine 1 1/2 cups cream, mascarpone, pumpkin, 1/2 cup sugar, and pumpkin spice. Beat on high speed with a hand mixer or on medium-high speed in the stand mixer until stiffly whipped.
    Pumpkin-Coffee Tiramisu Photo 2
  2. In a medium bowl, beat remaining 1/2 cup heavy cream with 1 tablespoon sugar until stiffly whipped.
    Pumpkin-Coffee Tiramisu Photo 3
  3. In a small bowl, stir together coffee, rum, and remaining 1 tablespoon sugar.
    Pumpkin-Coffee Tiramisu Photo 4
  4. Have ready 6 approximately 4-inch wide cups or ramekins. Dip ladyfingers in coffee mixture and line cups or ramekins with a single layer. Depending on size of cups or ramekins, ladyfingers may need to be cut shorter with a serrated knife.
    Pumpkin-Coffee Tiramisu Photo 5
  5. Top with a layer of pumpkin mixture. Top with another layer of soaked ladyfingers and another layer of pumpkin mixture.
    Pumpkin-Coffee Tiramisu Photo 6
  6. Top each serving with a generous spoonful of the whipped cream and sprinkle with white chocolate. Serve immediately or refrigerate, covered, up to 1 day.
    Pumpkin-Coffee Tiramisu Photo 7

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