Pumpkin-Coffee Tiramisu recipe

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Ingredients

2 cups heavy cream, divided
1 (8 ounce) container mascarpone cheese
1 cup unsweetened pumpkin puree
½ cup Sugar In The Raw®
1 teaspoon pumpkin pie spice
2 tablespoons Sugar In The Raw®, divided
¾ cup brewed coffee
3 tablespoons dark rum
2 (3.5 ounce) packages ladyfingers
2 ounces shaved white chocolate

Nutrition Info

728.9 calories
carbohydrate: 54.4 g
cholesterol: 229.5 mg
fat: 52.8 g
fiber: 1.6 g
protein: 8.8 g
saturatedFat: 30.6 g
servingSize: -
sodium: 205.8 mg
sugar: 30.6 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

  2. In a medium bowl, beat remaining 1/2 cup heavy cream with 1 tablespoon sugar until stiffly whipped.

  3. In a small bowl, stir together coffee, rum, and remaining 1 tablespoon sugar.

  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.

  5. Top with a layer of pumpkin mixture. Top with another layer of soaked ladyfingers and another layer of pumpkin mixture.

  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.

Recipe Yield

6 individual tiramisu

Recipe Note

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

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