Chocolate Pumpkin Tiramisu Recipes

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PUMPKIN-CHOCOLATE TIRAMISU



Pumpkin-Chocolate Tiramisu image

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

1 cup mascarpone cheese
1 1/4 cups cold heavy cream
3/4 cup confectioners' sugar
5 tablespoons almond-flavored liqueur, such as Disaronno Originale
1 can (15 ounces) pure pumpkin puree
2 ounces semisweet chocolate, roughly chopped, or chips
1 tablespoon unsweetened cocoa powder, plus 1 1/2 teaspoons for dusting
27 to 30 ladyfingers (from a 14.2-ounce package)
1/4 teaspoon ground cinnamon, for dusting

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



Pumpkin Tiramisu image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 5h10m

Yield 8 to 10 servings

Number Of Ingredients 16

5 large egg yolks
1/4 cup granulated sugar
1/2 cup bourbon
1/2 pound mascarpone cheese, at room temperature
One 15-ounce can pumpkin puree
1 cup whipping cream
1/2 cup loosely packed brown sugar
3 teaspoons vanilla extract
1 teaspoon ground cinnamon
2 teaspoons instant espresso
1/2 cup brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
94 store-bought ladyfingers
One 3-ounce square semisweet chocolate, for grating
36 crushed gingersnap cookies (1 1/2 cups total)

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.

PUMPKIN TIRAMISU CHEESECAKE BARS



Pumpkin Tiramisu Cheesecake Bars image

This Thanksgiving dessert is sure to impress! It combines holiday-favorite pumpkin pie with the flavors of tiramisu for an out-of-this world dessert bar.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 5h30m

Yield 24

Number Of Ingredients 15

1 pouch Betty Crocker™ oatmeal cookie mix
1/2 cup butter or margarine, softened
8 oz mascarpone cheese
1 package (8 oz) cream cheese, softened
1/2 cup sugar
2 tablespoons Gold Medal™ all-purpose flour
1 egg
1/2 cup canned pumpkin (not pumpkin pie mix)
1/2 teaspoon pumpkin pie spice
1/4 cup melted semisweet chocolate chips
2 tablespoons cognac
1 tablespoon instant espresso powder
1/3 cup heavy whipping cream
2/3 cup semisweet chocolate chips
Whipped cream, if desired

Steps:

  • Heat oven to 350°F. Line 13x9-inch pan with foil; spray with cooking spray. In medium bowl, place cookie mix; cut in butter using pastry blender or fork until mixture is crumbly. Press mixture in bottom of pan. Bake 8 to 10 minutes or until set.
  • Meanwhile, in large bowl, beat mascarpone, cream cheese, sugar, flour and egg with electric mixer on medium speed until smooth. Remove 3/4 cup of the cheesecake mixture, and place in small bowl; set aside. Stir pumpkin and pumpkin pie spice into original bowl of remaining cheesecake mixture. Stir melted chocolate, cognac and espresso powder into reserved 3/4 cup cheesecake mixture.
  • Pour pumpkin cheesecake mixture on top of crust. Spoon chocolate cheesecake mixture over pumpkin mixture; use knife to carefully swirl mixtures.
  • Bake 30 to 35 minutes or until edges are set (center will be just slightly jiggly). Cool 30 minutes.
  • In microwavable bowl, microwave heavy whipping cream 1 minute to 1 minute 30 seconds or until hot. Add 2/3 cup chocolate chips; stir until smooth. Spread mixture on top of cheesecake.
  • Refrigerate about 4 hours or until completely cool. Cut into bars to serve. Top each bar with a dollop of whipped cream just before serving.

Nutrition Facts : Calories 260, Carbohydrate 27 g, Cholesterol 45 mg, Fat 3, Fiber 0 g, Protein 3 g, SaturatedFat 9 g, ServingSize 1 Bar, Sodium 150 mg, Sugar 8 g, TransFat 0 g

SUPER-SIMPLE PUMPKIN TIRAMISU



Super-Simple Pumpkin Tiramisu image

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

1 1/2 cups chilled whipping cream
3/4 cup sugar
1 (8-ounce) container mascarpone cheese
1 (15-ounce) can pure pumpkin
3/4 teaspoon pumpkin pie spice (or 1/4 teaspoon each cinnamon, cloves, and nutmeg)
2 (3-ounce) packages halved ladyfingers
1/4 cup rum
2 ounces crushed amaretti cookies

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.

PUMPKIN-COFFEE TIRAMISU



Pumpkin-Coffee Tiramisu image

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

2 cups heavy cream, divided
1 (8 ounce) container mascarpone cheese
1 cup unsweetened pumpkin puree
½ cup Sugar In The Raw®
1 teaspoon pumpkin pie spice
2 tablespoons Sugar In The Raw®, divided
¾ cup brewed coffee
3 tablespoons dark rum
2 (3.5 ounce) packages ladyfingers
2 ounces shaved white chocolate

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

CHOCOLATE PUMPKIN TIRAMISU RECIPE - (4.6/5)



Chocolate Pumpkin Tiramisu Recipe - (4.6/5) image

Provided by á-49298

Number Of Ingredients 10

1 bar (3.5 oz) dark chocolate (50-60% cacao)
3/4 cup hot coffee
5 tbsp. bourbon
1 1/2 cups mascarpone
1 cup confectioners' sugar
2/3 cup heavy cream
1 1/2 tsp. pure vanilla extract
1/4 tsp. ground cinnamon
1 cup canned pumpkin puree
1 package (7 oz.) Italian ladyfingers (about 24 cookies)

Steps:

  • 1. On a cutting board, coarsely chop half the chocolate. Transfer to a large bowl, add the coffee and whisk until the chocolate melts. Whisk in 2 tbsp. bourbon. 2. In another large bowl, combine the mascarpone, confectioners' sugar, heavy cream, vanilla, cinnamon and the remaining 3 tbsp. bourbon. Using an electric mixer on medium speed, beat until fluffy, 1 to 2 minutes. Add the pumpkin puree; mix on medium-low until blended and creamy. 3. Working with about one-third of the ladyfingers, dip and roll the cookies, one at a time, in the chocolate mixture until soaked but not soggy, 3 to 4 seconds. Arrange in single layers in the bottoms of six 8 oz. glasses, breaking the cookies if needed. Divide one-third of the pumpkin mixture among the glasses, spooning it on top of the cookies and spreading evenly. Grate about one-third of the remaining chocolate evenly over the pumpkin mixture. 4. Repeat the layers twice more with the remaining cookies, pumpkin mixture and chocolate. Cover and refrigerate for at least 4 hours and up to 2 days. Serve cold.

CARAMEL PUMPKIN TIRAMISU FOR TWO



Caramel Pumpkin Tiramisu for Two image

I'm not fond of traditional tiramisu, so I used pumpkin and bourbon in place of coffee and it's absolutely fabulous. I always make extra sauce and eat it over vanilla ice cream. It's so good, I can't leave it alone! -Mary Filipiak, Fort Wayne, Indiana

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 2 servings.

Number Of Ingredients 14

6 crisp ladyfinger cookies
4 teaspoons maple syrup
2 teaspoons bourbon
1/3 cup heavy whipping cream, divided
4 teaspoons sugar
1/4 cup solid-pack pumpkin
1/4 teaspoon ground cinnamon
Dash ground ginger
Dash salt
1-1/2 ounces cream cheese, softened
1 tablespoon confectioners' sugar
SAUCE:
1/4 cup hot caramel ice cream topping
1 teaspoon bourbon

Steps:

  • Using a serrated knife, cut two ladyfingers in half. In a shallow bowl, combine syrup and bourbon. Dip two whole ladyfingers and two halves into mixture; arrange in a single layer in a 9x5-in. loaf pan., In a small bowl, beat 1/4 cup cream until it begins to thicken. Gradually add sugar; beat until soft peaks form. In a large bowl, combine the pumpkin, cinnamon, ginger, and salt; fold in whipped cream. In another bowl, beat the cream cheese, confectioners' sugar and remaining cream until thickened., Spread half of pumpkin mixture over ladyfingers in pan. Dip remaining ladyfingers; arrange over the top. Top with remaining pumpkin mixture and the cream cheese mixture. Cover and refrigerate for 8 hours or overnight., In a microwave, heat caramel sauce; stir in bourbon. Serve warm with tiramisu.

Nutrition Facts : Calories 513 calories, Fat 23g fat (14g saturated fat), Cholesterol 104mg cholesterol, Sodium 334mg sodium, Carbohydrate 71g carbohydrate (31g sugars, Fiber 2g fiber), Protein 6g protein.

SPICED PUMPKIN TIRAMISU



Spiced Pumpkin Tiramisu image

I added pumpkin and subtracted some of the coffee flavor in a tiramisu I developed for a special holiday dinner. A new Christmas tradition was born! -Heather Clary, Downingtown, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 12 servings.

Number Of Ingredients 17

1 cup water
1 cup brewed coffee
2/3 cup sugar
2/3 cup hazelnut liqueur
PUMPKIN MIXTURE:
2 cartons (8 ounces each) mascarpone cheese
3/4 cup canned pumpkin
5 tablespoons sugar, divided
1-1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
1-1/4 cups heavy whipping cream
ASSEMBLY:
54 crisp ladyfinger cookies (about 16 ounces)
1 tablespoon sugar
1/2 teaspoon ground cinnamon

Steps:

  • In a small saucepan, combine water, coffee, sugar and liqueur; cook and stir over medium-low heat until sugar is dissolved, about 3 minutes. Transfer to a shallow bowl; cool completely., In a large bowl, mix mascarpone cheese, pumpkin, 3 tablespoons sugar and spices just until blended. In a small bowl, beat cream until it begins to thicken. Add remaining sugar; beat until soft peaks form. Fold into mascarpone mixture., Quickly dip 18 ladyfingers into coffee mixture, allowing excess to drip off. Arrange in a single layer in a 13x9-in. dish. Spread with 1-2/3 cups cheese mixture. Repeat layers twice., Mix sugar and cinnamon; sprinkle over top. Refrigerate, covered, at least 8 hours or overnight.

Nutrition Facts : Calories 491 calories, Fat 28g fat (15g saturated fat), Cholesterol 121mg cholesterol, Sodium 88mg sodium, Carbohydrate 52g carbohydrate (38g sugars, Fiber 1g fiber), Protein 7g protein.

VEGAN PUMPKIN TIRAMISU



Vegan Pumpkin Tiramisu image

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

1/3 cup cornstarch or arrowroot
1/4 cup water
3/4 cup canned coconut milk, mixed well before measuring
1 (15-ounce) can pumpkin purée
3/4 cup maple syrup
2 teaspoons pumpkin pie spice
1/2 teaspoon salt
3 cups all-purpose flour (or gluten-free all-purpose flour plus 1 1/2 teaspoons xanthan gum)
2 cups sugar
2 teaspoons baking soda
1 teaspoon salt
1 3/4 cups soy, almond or rice milk
1 cup canola oil
1/4 cup white or apple cider vinegar
1 tablespoon pure vanilla or almond extract
1/2 cup amaretto
1/4 cup water
3 tablespoons instant espresso
12 ounces semisweet chocolate chips (dairy-free), ground in a food processor or finely chopped

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

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From chocolatemoosey.com


PUMPKIN TIRAMISU - PIES AND TACOS
2017-10-18 This Pumpkin Tiramisu dessert is perfect to bring to an event or dinner, to impress your friends and family. You can take the long route and make everything from scratch, from the lady fingers to roasting your own pumpkin. Or you can make it easy and use store-bought ingredients. Either way, you won't be sorry you did.
From piesandtacos.com


PUMPKIN TIRAMISU - JAYS SWEET N SOUR LIFE
2021-06-01 DOVE® Dark Chocolate Pumpkins; I love making this pumpkin inspired recipe for my family, it’s perfect for holiday parties and family get togethers. This simple pumpkin tiramisu is made using pumpkin boxed cake mix, and also pumpkin coffee. I love that this recipe is easy to make yet packs a lot of flavor.
From jayssweetnsourlife.com


HEALTHY PUMPKIN TIRAMISU – LOW CALORIE DESSERT | FIT DIARY
2021-11-15 Healthy Pumpkin Tiramisu Recipe. Pumpkin Tiramisu is made with spongy ladyfinger biscuits soaked in strong coffee and rather than high-calorie mascarpone cheese there is a light and creamy mixture of low-fat ricotta cheese, creamy Greek yogurt, and pure pumpkin puree. For a finishing touch, this tiramisu dessert is layered with dark chocolate ...
From fitdiary.net


PUMPKIN TIRAMISU RECIPES | SIRENME.COM
2022-01-14 Cool Pumpkin Tiramisu We mix the velvety style of pumpkin with the consistency of tiramisu and make a dessert that can fascinate even Italians. An
From sirenme.com


PUMPKIN CHOCOLATE DESSERT RECIPES | ALLRECIPES
10 Pumpkin + Chocolate Recipes That Belong in Your Fall Playbook. Pumpkin and chocolate make a mouthwatering match in this collection of tantalizing dessert recipes. This deliciously cozy duo makes magic in every recipe, from luscious white chocolate cookies to a cream-cheese filled pumpkin layer cake. Try one of our decadent, spice-kissed ...
From allrecipes.com


PUMPKIN SPICED TIRAMISU | CANADIAN TURKEY
Directions. In a large bowl, whisk the pumpkin puree with the brown sugar, ginger, cinnamon, salt, nutmeg and ½ cup of the granulated sugar. Add the mascarpone and 1 ½ cups of the heavy cream. Using an electric mixer, beat the pumpkin mixture at medium speed until soft peaks form; do not overbeat. In a medium bowl, whisk the brewed coffee ...
From canadianturkey.ca


CHOCOLATE PUMPKIN TIRAMISU - GRUMPY'S HONEYBUNCH
2013-09-12 On a cutting board, coarsely chop chocolate. Whisk chocolate into hot coffee until melted. Stir in 2 tablespoons bourbon.In large mixing …
From grumpyshoneybunch.com


CHOCOLATE PUMPKIN TIRAMISU | RECIPE | PUMPKIN CHOCOLATE, …
May 4, 2017 - Chocolate Pumpkin Tiramisu. May 4, 2017 - Chocolate Pumpkin Tiramisu. May 4, 2017 - Chocolate Pumpkin Tiramisu. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log in . Sign up.. ...
From pinterest.ca


CHOCOLATE LOVERS' PUMPKIN TIRAMISU - A PERFECT FEAST
Chocolate Lovers’ Pumpkin Tiramisu is a delicious layered dessert. The base of the tiramisu is a chocolate pumpkin spice cake that’s brushed with an espresso pumpkin spice syrup. That’s topped with a pumpkin mascarpone cream, whipped cream, and chocolate shavings. If you love chocolate, this is the tiramisu for you. The Equipment You’ll ...
From aperfectfeast.com


PUMPKIN TIRAMISU RECIPE | SAY MMM
Celebrate the holidays with sweet layers of espresso-soaked cake, ground dark chocolate, and spiced pumpkin creme! 1 Servings - chefchloe.com Servings: 1 | Calories: 5338 | Total Fat: 270g | Chol: 5mg | More
From saymmm.com


PUMPKIN PRALINE TIRAMISU | CANADIAN LIVING
2012-08-28 Method. In saucepan, combine 1/2 cup of the sugar with 1/2 cup water. Add peel and bring to boil over medium heat, stirring until sugar is dissolved; boil for 1 minute. Let stand for 1 hour. Stir in triple sec. Set aside. (Make-ahead: Refrigerate in airtight container for up to 3 days.) In large heatproof bowl, whisk egg yolks with remaining sugar.
From canadianliving.com


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