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 caloriescarbohydrate: 54.4 gcholesterol: 229.5 mgfat: 52.8 gfiber: 1.6 gprotein: 8.8 gsaturatedFat: 30.6 gservingSize: -sodium: 205.8 mgsugar: 30.6 gtransFat: : -unsaturatedFat: : -
Directions Pumpkin-Coffee Tiramisu
Directions
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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.
In a medium bowl, beat remaining 1/2 cup heavy cream with 1 tablespoon sugar until stiffly whipped.
In a small bowl, stir together coffee, rum, and remaining 1 tablespoon sugar.
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.
Top with a layer of pumpkin mixture. Top with another layer of soaked ladyfingers and another layer of pumpkin mixture.
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.