Thanksgiving is just around the corner and pumpkin is on my mind. Besides the traditional pie, I wanted to venture out and try something different. With the help of three recipes that resonated with me, here is what I came up with.
We all love tiramisu, what there is not to love? Here is an easier version, no eggs, and in just 20 minutes you have a no-bake great dessert for your family and friends.
I only drink espresso by Lavazza prepared in my Bialetti Espresso Maker. My favorite. Rich and full of body. Obviously, I do not expect you to go out and buy one, therefore make your favorite coffee very strong for this recipe.
TIPS and some suggestions
- You can add to the coffee Amaretto di Saronno to give it a more Italian flair, or rum for a Caribbean twist. That I leave it up to you.
- I have replaced the turbinado sugar with white sugar, and it works great too, so no need for a special trip to the store if you forget them or have none on hand.
- Savoiardi: only buy Italian, they are the best. Link HERE and below for the one I recommend and only use
- If making your own Pumpkin Spice as per my instructions below, make sure that you pass it through a small sieve to remove any chunks that may have formed.
I had no idea how many pumpkin pie spices recipes they are. Therefore, I took matters into my own hands and I came up with this combination that is in the recipe.
The best thing is that it makes almost 2.5 tablespoons of great spice that you can store in a glass jar and use at any given time during the holidays. The perfect balance between cinnamon, ginger, nutmeg, and clove.
Serve it in small glasses for a dramatic presentation, ramekins, or in a rectangular dish.
Your new Pumpkin Tiramisu will be a hit with everyone. Who says you can only have this during the holiday season?
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Equipment and Ingredients used to prepare this recipe
- 25 mins prep
- serves 6 people
2 cups heavy cream
8 ounces mascarpone
1 cup pumpkin puree
4 tablespoons turbinado sugar
2 ounces white chocolate shaved
1 teaspoon pumpkin pie spice
PUMPKIN PIE SPICE
PUMPKIN PIE SPICE
Add the above spices to a small dish and mix them well. Put the mixture through a small hole’s sieve to sift out any large or chunks of spices that did not separate well.
Seal in a glass jar and use as needed.
Meanwhile in a large bowl of your stand mixer fitted with the whisk attachment, combine 1 ½ cups heavy cream, mascarpone, pumpkin, ½ cup sugar, and the pumpkin pie spice. Beat starting slowly and increase to high speed until you reach a stiff whipped cream.
In a medium bowl beat the remaining ½ cup heavy cream with 1 tablespoon sugar until stiff peaks are formed.
Top each serving with a generous spoonful of whipped cream and shaved chocolate.
If you liked my recipe, you’re sure to love these useful products and related dishes.