Mini Pumpkin Tiramisu Dessert

Tiramisu is a traditional Italian dessert. Typically, it consists of ladyfingers — a sweet sponge cake — that have been soaked in either coffee, coffee liqueur or brandy. Then, they are layered with a rich mixture of mascarpone cheese, egg yolks and sugar. Finally, you top it with a dusting of cocoa powder.

The name “tiramisu” comes from the Italian phrase “tireme su,” which translates to either pick me up or cheer me up. Considering that this dessert includes both coffee and cocoa powder, it was likely seen as a dessert that could have an energizing effect when eating.

Mini Pumpkin Tiramisu Dessert

In time for the fall season and all things pumpkin spice, we’ve created this twist on the traditional Italian dessert with this mini pumpkin tiramisu recipe. It does a great job of capturing these fall flavors while staying somewhat true to the tiramisu origins.

Tiramisu is a no-bake dessert. It’s the same with this fall version. The only time-consuming part of making this recipe is waiting for everything to set in the refrigerator. It’s the same whenever you make other no-bake desserts like our snowcone Oreo treats or my grandmother’s icebox dessert. Note: I’ll be sharing that latter dessert very soon.

Also, you’ll be making the whipped cream, which you’ll put in a piping bag to finish off the dessert. But, as I wrote in this article about homemade whipped cream, when you use your immersion blender to whip the cream, you can get it made in about a minute — that’s not an exaggeration.

Ingredients Overview

Note: The picture above shows granulated sugar and whipped cream. You’ll be using these ingredients specifically for making your homemade whipped cream. I’ve included a separate recipe card at the bottom to explain those steps.

Step-by-Step Instructions

In addition to the ingredients outlined in the image above, you’ll need additional tools to make this dessert recipe. This includes:

• Electric mixer or immersion blender
• 6 10-ounce glass cups. Look for them on Amazon as mini trifle cups or bowls.
• 2 piping bags or large zip-closure bags. Or, if you don’t want something disposable to cut down on trash, you could invest in a reusable decorating and piping kit. I got one years ago at a Pampered Chef home show.

Preparing the mini pumpkin tiramisu dessert

Brew one cup of your favorite strong coffee and stir in 1 tablespoon of the granulated sugar. Set aside. Or, if you buy plain iced coffee already made, you could use that instead.

Add canned pumpkin, brown sugar, nutmeg, ginger, cinnamon, one-quarter cup granulated sugar and the mascarpone cheese to a large mixing bowl.

Beat until smooth and creamy. With a handheld or countertop mixer, this will take one to two minutes. With a handheld, immersion blender, it might go faster. This time, though, we used our traditional mixer.

Next, break each ladyfinger cookie in half and dip each piece into the prepared coffee. This is important: Do this process quickly. If the cookie stays in the coffee for more than a second or two, it will absorb too much of the coffee and fall apart. So, again, dip the cookie, don’t soak it. Side by side, place two halves of the prepared cookies into the bottom of each mini trifle cup that you’ll be assembling the tiramisu in and serving it.

Add the pumpkin cream mixture to a large piping bag or large zip-closed bag with the tip snipped off or a reusable piping kit that you use for decorating cakes or cookies. Pipe a single layer of the pumpkin cream mixture on top of the base layer of cookies.

Repeat the process once more so you have a total of four layers comprised of two cookie layers and two pumpkin cream layers.

Cover each cup with plastic wrap and place in the refrigerator overnight — or for at least eight hours.

When the tiramisu is almost done setting in the refrigerator, start making your homemade whipped cream. Add the whipped cream to a large piping bag. Remove the cups from the refrigerator, and pipe a large swirl of whipped cream on top of each one.

Dust with cinnamon. This is an optional step but it is designed to mimic the cocoa powder you dust traditional tiramisu with but we’re using cinnamon to mimic the fall flavors that go with pumpkin. Serve immediately or store in the refrigerator until ready to serve.

Notes

As I mentioned at the top, you can brew a strong cup of coffee, use already-made iced coffee or you can take the pumpkin flavor up a notch by making pumpkin spice coffee. Do this if you really love those fall flavors.

I recommend making this dessert in clear glass, mini trifle dishes. Why? Because it’s pretty to be able to see the layers from the side. However, if you already own opaque dessert dishes or ramekins, feel free to use those instead to save some money.