Pumpkin Spice Tiramisu
Individual pumpkin spice tiramisu cups with espresso-soaked cookies, creamy pumpkin filling, whipped cream, and caramel drizzle.
Equipment
- Mixing bowls
- Hand mixer & spatula
- Small glass cups or mason jars
- Measuring cups & spoons
- Piping bag for whipped cream
Ingredients
- 1 package about 24 ladyfingers or soft cookies
- 1 cup brewed espresso or strong coffee cooled
- 8 oz mascarpone cheese softened
- 1 cup pumpkin puree
- 1 cup brown sugar
- 1 tsp pumpkin pie spice
- 8 oz whipped topping
- Whipped cream and caramel drizzle for topping
Instructions
- Make the pumpkin filling: In a bowl, beat together mascarpone, pumpkin puree, brown sugar, and pumpkin pie spice until smooth. Fold in whipped topping until fluffy.
- Soak the cookies: Quickly dip each ladyfinger or cookie piece into the cooled espresso.
- Break up cookies: Break the cookies up into small bite size pieces.
- Layer the cups: In small glass cups, alternate layers of dipped cookie pieces and pumpkin filling until cups are nearly full.
- Chill: Cover the cups with plastic wrap and refrigerate for at least 4 hours (or overnight) to let the flavors meld.
- Top & serve: Just before serving, pipe or spoon whipped cream on top and drizzle with caramel.
Notes
- Chill overnight for the best texture and flavor.
- Add a light dusting of cocoa powder for a classic tiramisu touch.