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.
Provided by In The Raw
Categories Trusted Brands: Recipes and Tips In The Raw® Sweeteners
Time 30m
Yield 6
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 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, Sodium 205.8 mg, Sugar 30.6 g
PUMPKIN-CHOCOLATE TIRAMISU
This holiday, revamp the classic Italian standout by adding pumpkin puree to the mix. You can serve the dessert on the same day it's made, but it's best when refrigerated overnight.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 20m
Number Of Ingredients 9
Steps:
- In a large bowl, whisk mascarpone until smooth. Add 1 cup cream, confectioners' sugar, and 2 tablespoons liqueur; whisk until soft peaks form, 5 minutes. With a rubber spatula, fold in pumpkin puree until completely incorporated.
- In a small microwave-safe bowl, combine chocolate and 1/4 cup cream. Microwave in 10-second increments, stirring each time, until chocolate is just melted. Stir until mixture is smooth. Transfer one third of the pumpkin mixture to a medium bowl and fold in chocolate mixture until combined. In a small bowl, whisk 1 tablespoon cocoa into 1/3 cup hot water; add 3 tablespoons liqueur.
- Cover bottom of an 8-inch square baking dish with ladyfingers (about 9). Liberally brush with cocoa mixture and top with half the pumpkin mixture. Add another layer of ladyfingers, brush with cocoa mixture, and top with all the pumpkin-chocolate mixture. Add a third layer of ladyfingers, brush with cocoa mixture, and top with remaining pumpkin mixture. Cover with plastic wrap and refrigerate 4 hours (or up to 3 days). To serve, combine 1 1/2 teaspoons cocoa powder and cinnamon in a small fine-mesh sieve and dust tiramisu.
Nutrition Facts : Calories 677 g, Fat 46 g, Fiber 3 g, Protein 11 g
PUMPKIN TIRAMISU
Provided by Ree Drummond : Food Network
Categories dessert
Time 5h10m
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- For the pie filling: Bring some water to a boil in a saucepan, then reduce the heat to a simmer. Find a heatproof mixing bowl that will fit over the top of the pan, but not sink it all the way in. (Do-it-yourself double boiler!)
- Put the egg yolks in the mixing bowl. Add the granulated sugar and whisk until the yolks start to turn pale. Place the mixing bowl on top of the saucepan with the simmering water. Slowly add the bourbon and whisk to combine. Cook over the simmering water, using a rubber spatula to scrape the bowl, until thick, about 5 minutes. Remove from the heat, then cover with plastic wrap and refrigerate until cool, 20 to 25 minutes.
- Place the mascarpone cheese and pumpkin puree in a bowl and stir until smooth. Combine the whipping cream, brown sugar, vanilla and cinnamon in a separate mixing bowl and whip until not quite stiff. Add the mascarpone and pumpkin mixture to the whipped cream mixture, followed by the chilled egg mixture. Fold gently until mixed well. Cover with plastic wrap and refrigerate for 1 hour.
- For the pumpkin pie espresso syrup: Bring 1 1/2 cups water to a boil in a small saucepan. Remove the pan from the heat and slowly add the instant espresso, then stir until dissolved. Add the brown sugar, cinnamon and nutmeg and stir until the sugar has dissolved completely, 1 to 2 minutes. Set aside.
- To assemble: Arrange the ladyfingers in a single layer in a 9-by-13-inch pan, breaking as necessary to fit. Spoon 2 teaspoons of the espresso syrup over each ladyfinger. Plop a third of the chilled mascarpone/pumpkin mixture on top and spread it into a thin layer. Grate over a thin layer of chocolate and sprinkle over 1/2 cup of the crushed gingersnaps.
- Repeat the process 2 more times, finishing with the crushed gingersnaps. Cover and refrigerate for 3 hours or up to overnight before serving. This will allow for more moisture to soften the cookies and for the whole mixture to meld together. The tiramisu is best consumed within 24 to 36 hours after assembling, as the components will begin to break down and become soupy.
CHOCOLATE PUMPKIN TIRAMISU
Pumpkin is awesome with almost anything and it's especially good in this untraditional tiramisu. Chocolate and pumpkin pair so well together. The flavor of spices mixed with cocoa gives this dessert a depth of flavor. Layers of pumpkin cream and chocolate pumpkin cream offer a nice contrast and taste wonderful with the vanilla...
Provided by Jolayne Cooper
Categories Other Desserts
Time 30m
Number Of Ingredients 9
Steps:
- 1. In a large bowl, beat cream cheese until smooth.
- 2. Add 2 cups of cream, confectioners sugar, and 1 teaspoon almond extract; beat until soft peaks form.
- 3. With a rubber spatula, FOLD in pumpkin puree until completely incorporated.
- 4. In a small microwave-safe bowl, combine chocolate and remaining 1/4 cup cream. Microwave in 10-second increments, stirring each time until chocolate is just melted. Stir until mixture is smooth.
- 5. Transfer one-third of the pumpkin mixture to a medium bowl and fold in chocolate mixture until combined.
- 6. In a small bowl, whisk 1 tablespoon cocoa into 1/3 cup hot water; add 1 teaspoon almond extract.
- 7. Cover bottom of an 8-inch square baking dish with slices of pound cake.
- 8. Liberally brush with cocoa mixture.
- 9. Top with half the pumpkin mixture.
- 10. Add another layer of pound cake. Brush with cocoa mixture.
- 11. Top with all the pumpkin-chocolate mixture.
- 12. Add a third layer of pound cake; brush with cocoa mixture.
- 13. Top with remaining pumpkin mixture.
- 14. Cover with plastic wrap and refrigerate 4 hours (or up to 3 days).
- 15. To serve, combine 1 1/2 teaspoons cocoa powder and cinnamon in a small fine-mesh sieve and dust tiramisu. NOTE: This would be really good with whipped cream served on top.
SUPER-SIMPLE PUMPKIN TIRAMISU
This needs to set up overnight, so start one day ahead.
Categories Thanksgiving Dessert Bon Appétit Milk/Cream Rum No-Cook Spice Pumpkin Fall Chill Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Kosher
Yield 8 servings
Number Of Ingredients 8
Steps:
- Beat whipping cream and sugar until peaks form. Add mascarpone cheese, pumpkin, and pumpkin pie spice; beat just until filling is smooth.
- Line bottom of 9-inch-diameter springform pan with 2 3/4-inch-high sides with 1 package ladyfingers, overlapping and crowding to fit. Sprinkle with 2 tablespoons rum. Spread half of filling over ladyfingers.
- Repeat with second package ladyfingers, remaining 2 tablespoons rum, and remaining filling. Smooth. Wrap tightly in plastic, then foil. Chill overnight.
- To unmold, run knife around inside edge of pan. Release pan sides; sprinkle with amaretti cookies.
VEGAN PUMPKIN TIRAMISU
These pretty little pumpkin parfaits are the work of Chloe Coscarelli, the vegan cookbook author. Pumpkin custard and vanilla cake crumbles are soaked in espresso and amaretto, then layered in individual cups (as seen above) or in one large trifle dish. In a rush? Use vegan cake mix like some of our readers do.
Provided by Tara Parker-Pope
Time 1h15m
Yield 1 (8-inch) trifle or 6 to 8 mini-trifles
Number Of Ingredients 19
Steps:
- To make the Pumpkin Crème: In a small bowl, thoroughly mix cornstarch and water with a whisk or fork and set aside.
- In a medium saucepan, whisk together coconut milk, pumpkin purée, maple syrup, pumpkin pie spice and salt, and heat over medium heat until it just begins to boil, about 5 minutes. Slowly drizzle cornstarch mixture into the saucepan, whisking continuously. Cook until the mixture becomes very thick, about 5 minutes, whisking frequently. Pour the crème into a bowl and let cool about 15 minutes. Cover the bowl with plastic wrap so that the plastic wrap is touching the top of the crème. Refrigerate for a few hours or overnight.
- To make the Vanilla Cake: Preheat oven to 350 degrees. Lightly grease three 8- or 9-inch round cake pans or one 9-by-13-inch pan and line the bottoms with parchment paper.
- In a large bowl, whisk together flour, sugar, baking soda and salt. In a separate bowl, whisk together nondairy milk, oil, vinegar and vanilla. Pour the wet mixture into the dry mixture and whisk until just combined. Do not overmix.
- Fill each prepared cake pan evenly with batter. Bake for 18 to 20 minutes, or until a toothpick inserted in the center of the cake comes out mostly clean, with a few crumbs clinging to it. Rotate the cakes halfway through the baking time. Cool the cakes completely before assembly.
- To make the Espresso Soak: In a small bowl, whisk amaretto, water and espresso until espresso dissolves.
- To assemble: In a large bowl or trifle dish, place one layer of cake (trim to fit) at the bottom and drizzle it with the Espresso Soak. Spread a layer of Pumpkin Crème on top and generously sprinkle with ground chocolate. Repeat this process for 2 more layers until all components are used up. You could also cut the cake into mini rounds for individual servings in mini trifle dishes or ramekins.
Nutrition Facts : @context http, Calories 1184, UnsaturatedFat 37 grams, Carbohydrate 171 grams, Fat 52 grams, Fiber 7 grams, Protein 9 grams, SaturatedFat 16 grams, Sodium 922 milligrams, Sugar 113 grams, TransFat 0 grams
SIMPLE PUMPKIN TIRAMISU
This simple pumpkin tiramisu only requires 8 ingredients. It's so delicious!
Provided by RecipeGirl.com
Categories Dessert
Number Of Ingredients 8
Steps:
- Use an electric mixer to beat the whipping cream and sugar in a large chilled bowl until peaks form. Add the mascarpone, pumpkin and spice; beat just until the filling is smooth.
- Line the bottom of a 9-inch springform pan with 2 3/4-inch sides with one 3-ounce package halved ladyfingers, overlapping and crowding to fit. Sprinkle with 2 Tablespoons of rum. Spread half of the filling over the ladyfingers.
- Repeat with the other package of halved ladyfingers, rum and remaining filling. Smooth. Wrap tightly with plastic, then foil.
- Chill overnight. To unmold, run a knife around the inside edge of the pan. Release the pan sides; sprinkle with amaretti cookies.
Nutrition Facts : ServingSize 1 serving, Calories 497 kcal, Carbohydrate 43 g, Protein 6 g, Fat 31 g, SaturatedFat 19 g, Cholesterol 136 mg, Sodium 86 mg, Fiber 2 g, Sugar 25 g
PUMPKIN TIRAMISU
This is a twist on the traditional tiramisu, made with pumpkin puree and spices and served in a trifle bowl. Place a light dusting of cinnamon on top just before serving/presenting.
Provided by yfrender
Categories Fruits and Vegetables Vegetables Squash
Time 3h30m
Yield 20
Number Of Ingredients 12
Steps:
- Beat cream and cream of tartar in a bowl with an electric mixer until soft peaks form.
- Beat mascarpone cheese in a separate bowl using an electric mixer on low speed; slowly beat in confectioners' sugar until fully incorporated. Add pumpkin puree, cinnamon, ginger, nutmeg, and cloves; beat until well combined. Fold whipped cream into pumpkin mixture.
- Mix coffee and rum together in a bowl. Briefly dip each ladyfinger into coffee mixture. Arrange a layer of dipped ladyfingers in the bottom of a trifle bowl or serving dish. Cover layer with about 1/3 of the pumpkin mixture. Continue layering ladyfingers and pumpkin mixture.
- Cover dish with plastic wrap and refrigerate until set, 3 hours to overnight.
Nutrition Facts : Calories 339.4 calories, Carbohydrate 34.3 g, Cholesterol 104.4 mg, Fat 21.3 g, Fiber 1.7 g, Protein 4.7 g, SaturatedFat 11.9 g, Sodium 148.8 mg, Sugar 19.1 g
PUMPKIN TIRAMISU
Steps:
- In a medium mixing bowl, beat together the pumpkin puree, cream cheese, brown sugar and pumpkin pie spice. In a separate bowl, beat the heavy cream with the granulated sugar and vanilla to medium peaks. Fold three-quarters of the whipped cream into the pumpkin mixture.
- To assemble: In a small bowl, combine the tea with the orange juice and spiced rum if using. Slice the ladyfingers in half. Dip 2 ladyfingers halves into the tea mixture and place in a single layer on the bottom of a dessert glass. Top with about 1/4 cup of the pumpkin mixture. Repeat with another layer of soaked ladyfingers and another layer of the pumpkin mixture. Top with a dollop of whipped cream. Repeat with the remaining glasses and ingredients. Place in the refrigerator until ready to serve. Just be for you serve, garnish each tiramisu with 2 ladyfinger halves.
PUMPKIN TIRAMISU
My neighbor gave me this recipe, I think she got it from Bon Appetit. This is on the menu for Thanksgiving this year. This needs to chill overnight before serving. Make sure to use canned pumpkin not pumpkin pie filling. Also, if you don't have pumpkin pie spice you can use 1/4 teaspoon each of cinnamon, cloves and nutmeg. Note: After making this for Thanksgiving, I think the spices need to be upped a bit. I would make again, just spice it up more and possibly add some vanilla to the cream while whipping it. Also, I used almost 2 packages of lady fingers for one recipe. There is no way 1 would have been enough.
Provided by JillAZ
Categories Dessert
Time 20m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- In a large bowl, whip the cream and sugar together until peaks form.
- Add the mascarpone, pumpkin and spice and beat just until blended and smooth.
- Set aside.
- Cut the ladyfingers in half.
- Line the bottom of a 9 inch springform pan with half of the ladyfingers. They will be crowded and overlap some.
- Sprinkle the ladyfingers with 2 T of the rum.
- spread with half of the cheese/pumpkin filling.
- Repeat, using the remaining ladyfingers, rum and filling.
- Smooth the top and cover tightly with plastic wrap and then foil.
- Place in fridge to chill overnight.
- To serve: Run a knife around the inside edge of the pan. Release the sides and place tiramisu on a serving plate.
- Sprinkle the top with the crushed amaretti cookies.
Nutrition Facts : Calories 326.7, Fat 18.3, SaturatedFat 11, Cholesterol 126.1, Sodium 176.1, Carbohydrate 35.2, Fiber 1.8, Sugar 25.1, Protein 3.4
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5/5 Total Time 45 minsServings 12
- In a large bowl, whisk the pumpkin puree with the brown sugar, ginger, cinnamon, salt, nutmeg and 1/2 cup of the granulated sugar. Add the mascarpone and 1 1/2 cups of the heavy cream. Using an electric mixer, beat the pumpkin mixture at medium speed until soft peaks form; do not overbeat.
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- In a very small saucepan, combine the bourbon with 1 tablespoon of the granulated sugar and bring just to a boil. Remove from the heat. Line the bottom of a large baking dish with 18 to 20 cookies, overlapping them slightly. Brush the cookies with half of the bourbon syrup.
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- In a large bowl, mix mascarpone cheese, pumpkin, brown sugar, and spices until well-combined. In a separate large bowl, beat the cream, granulated sugar, and vanilla extract until stiff peaks form. Fold half of the whipped cream into the pumpkin mascarpone mixture, and cover and refrigerate the rest for later. Set the pumpkin mousse aside.
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- Pipe or dollop the remaining whipped cream over the pumpkin tiramisu before serving. Sprinkle generously with cinnamon and chocolate shavings. Serve at room temperature.
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