Pumpkin-Coffee Tiramisu
Recipe information
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Cooking:
30 min.
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Servings per container:
6
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Source:

Ingredients for - Pumpkin-Coffee Tiramisu

1. Heavy cream, divided - 2 cups
2. Mascarpone cheese - 1 (8 ounce) container
3. Unsweetened pumpkin puree - 1 cup
4. Sugar In The Raw® - ½ cup
5. Pumpkin pie spice - 1 teaspoon
6. Sugar In The Raw®, divided - 2 tablespoons
7. Brewed coffee - ¾ cup
8. Dark rum - 3 tablespoons
9. Ladyfingers - 2 (3.5 ounce) packages
10. Shaved white chocolate - 2 ounces

How to cook deliciously - Pumpkin-Coffee Tiramisu

1. Stage

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. Stage

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

3. Stage

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

4. Stage

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. Stage

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

6. Stage

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.