Pumpkin-Coffee Tiramisu

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


  • 2 cups heavy cream, divided
  • 1 (8 ounce) container mascarpone cheese
  • 1 cup unsweetened pumpkin puree
  • 1/2 cup Sugar In The Raw(R)
  • 1 teaspoon pumpkin pie spice
  • 2 tablespoons Sugar In The Raw(R), divided
  • 3/4 cup brewed coffee
  • 3 tablespoons dark rum
  • 2 (3.5 ounce) packages ladyfingers
  • 2 ounces shaved white chocolate


  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
  5. or ramekins with a single layer. Depending on size of cups or ramekins, ladyfingers may need to be cut shorter with a serrated knife.
  6. Top with a layer of pumpkin mixture. Top with another layer of soaked ladyfingers and another layer of pumpkin mixture.
  7. 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.
Related Post:
My Favorite Peanut Butter Cookies

source : allrecipes.com

Kielbasa with Brussels Sprouts

Cauliflower Au Gratin