Pumpkin Tiramisu Cups
Individual no-bake pumpkin tiramisu cups layer espresso-dipped ladyfingers with a lightly spiced pumpkin mascarpone cream and a cocoa finish. Chill them until cool and softly set for an easy make-ahead dessert.
Prep: 25 min · Cook: 0 min · Yield: 6 · Method: No-Cook
Ingredients
- 1 cup pumpkin puree
- 8 ounces mascarpone
- 1 cup heavy cream
- 0.5 cup granulated sugar
- 1.5 teaspoons pumpkin spice
- 0.125 teaspoon fine salt
- 1 cup strong brewed espresso
- 1 tablespoon granulated sugar
- 24 cookies ladyfingers
- 1 tablespoon unsweetened cocoa powder
Cooking instructions
- Brew the espresso, stir in 1 tablespoon sugar, and cool it to room temperature. If using hot espresso, refrigerate it briefly so it does not soften the mascarpone mixture. (about 10 min) — Room temperature
- Whisk the pumpkin puree, mascarpone, 1/2 cup sugar, pumpkin spice, and salt in a bowl until smooth. (about 3 min) — Room temperature
- In a separate bowl, whip the heavy cream to medium-stiff peaks. Fold it gently into the pumpkin mascarpone mixture until no white streaks remain. (about 5 min) — Cold
- Break the ladyfingers into pieces that fit six 8-ounce cups. Dip each piece quickly in the cooled espresso, about 1 second per side; do not soak them. (about 4 min) — Room temperature
- Add a layer of dipped ladyfingers to each cup, top with pumpkin mascarpone, then repeat with another layer of ladyfingers and pumpkin mascarpone. Smooth the tops. (about 6 min) — Room temperature
- Cover and chill for at least 4 hours, or overnight, until the layers are softly set. Dust evenly with cocoa powder just before serving. (about 240 min) — Refrigerated