Pumpkin Coffee Tiramisu

October 17, 2019

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Ingredients

Original recipe yields 6 servings (6 individual tiramisu)

Note: Recipe directions are for original size.

2 cups heavy cream, divided

1 (8 ounce) container mascarpone cheese

1 cup unsweetened pumpkin puree

1/2 cup Sugar In The Raw®

1 teaspoon pumpkin pie spice

2 tablespoons Sugar In The Raw®, divided

3/4 cup brewed coffee

3 tablespoons dark rum

2 (3.5 ounce) packages ladyfingers

2 ounces shaved white chocolate

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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.

Cook 5-star weekday dinners every time.

Per Serving: 729 calories; 52.8 g fat; 54.4 g carbohydrates; 8.8 g protein; 230 mg cholesterol; 206 mg sodium. Full nutrition