Mini Pumpkin Tiramisu Dessert
It's fall, that means it's pumpkin season! Step aside Starbucks pumpkin spice latte. Here we have an autumn twist on the traditional Italian dessert, Tiramisu. This no-bake treat captures the essence of the Italian orginal with a fun seasonal flair. The hardest part is having the self control to wait while the dessert sets in the fridge.
Ingredients
Pumpkin Tiramisu Main Ingredients
- 8 ounces canned pumpkin puree
- 1/4 cup light brown sugar
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- 6 ounces mascarpone cheese
- 8 ounces strong black coffee
- 12 ladyfinger cookies
Easy Homemade Whipped Cream
- 1/2 cup granulated sugar
- 1 cup heavy cream
- 1/2 teaspoon Vanilla extract
Instructions
- Brew one cup of your favorite strong coffee.
- Stir in 1 tablespoon of the granulated sugar. Set aside.
- Add canned pumpkin, brown sugar, nutmeg, ginger, cinnamon, one-quarter cup granulated sugar and the mascarpone cheese to a large mixing bowl.
- Beat mixture 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 cups or bowls. 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.
Nutrition
Calories: 457kcalCarbohydrates: 44gProtein: 6gFat: 29gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 122mgSodium: 64mgPotassium: 175mgFiber: 1gSugar: 28gVitamin A: 6986IUVitamin C: 2mgCalcium: 97mgIron: 1mg
Disclaimer
Please note that nutrient values, if included with the recipe, are estimates only. Variations can occur due to product availability/substitution and manner of food preparation. Nutrition may vary based on methods of origin, preparation, freshness of ingredients, and other factors.
Tried this recipe?Let us know how it was!