Pumpkin Tiramisu Cups Recipe
A creamy, autumn-inspired twist on traditional tiramisu, combining rich pumpkin puree with mascarpone and espresso-soaked ladyfingers, layered into individual cups for a perfect seasonal dessert.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 20 minutes (including chilling time)
- Yield: 6 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: Italian
Ingredients
Scale
Pumpkin Mixture
- 200 g / 7 oz pumpkin puree
- 70 g / 2.5 oz granulated sugar
- 30 g / 1 oz brown sugar
- 3 g / 0.1 oz cinnamon
- 1 g / 0.03 oz nutmeg
- 5 g / 0.17 oz vanilla extract
- 1 g / 0.03 oz salt (a pinch)
Cream Layer
- 250 g / 8.8 oz mascarpone cheese
- 180 g / 6.3 oz heavy cream (cold)
Assembly
- 120 g / 4.2 oz espresso or strong coffee (cooled)
- 150 g / 5.3 oz ladyfingers
- 10 g / 0.35 oz cocoa powder (for dusting)
Instructions
- Brew Espresso: Brew 120 g of espresso or strong coffee and allow it to cool to room temperature to avoid sogginess when soaking the ladyfingers.
- Prepare Pumpkin Mixture: In a bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, cinnamon, nutmeg, vanilla extract, and a pinch of salt until the mixture is smooth and aromatic.
- Whip Cream and Mascarpone: In a separate bowl, whip the cold heavy cream until soft peaks form. Gently fold in the mascarpone cheese until the mixture is fully combined and fluffy.
- Combine with Pumpkin Mixture: Carefully fold the pumpkin mixture into the mascarpone and whipped cream blend, maintaining its airy texture to ensure a silky smooth cream layer.
- Soak Ladyfingers: Briefly dip each ladyfinger into the cooled espresso, ensuring not to soak them completely to prevent mushiness, then place the soaked ladyfingers into serving cups or small glasses as the base layer.
- Layer Cream and Ladyfingers: Spoon a generous layer of the pumpkin-mascarpone cream over the coffee-soaked ladyfingers, then add another layer of dipped ladyfingers followed by cream, creating alternating layers for full flavor and texture.
- Finish and Dust: Smooth the tops of the layered cups with a spatula and dust lightly with cocoa powder to replicate the classic tiramisu finish.
- Chill: Cover the cups and refrigerate for at least 4 hours, preferably overnight, allowing the flavors to meld and the layers to fully set for the best texture and taste.
Notes
- Substitute mascarpone with cream cheese for a tangier flavor if mascarpone is not available.
- If you don’t have espresso, strong brewed coffee works well; ensure it is fully cooled before soaking ladyfingers.
- For a vegan-friendly option, fold whipped coconut cream instead of heavy cream.
- Prepare up to two days in advance; the dessert improves in flavor and texture when chilled longer.
- Adjust sugar levels to taste or use coconut sugar for a subtler sweetness.
Keywords: Pumpkin tiramisu, autumn dessert, layered dessert cups, mascarpone pumpkin tiramisu, no-bake tiramisu, seasonal dessert
Find it online: https://bakedbylisa.com/pumpkin-tiramisu-cups-recipe/
