PUMPKIN SPICE LATTE TIRAMISU
There’s a lot to love about Tiramisu, one of the most popular Italian desserts of all-time. There’s the rich creamy rich mascarpone custard with espresso coffee soaked spongy cookies, just a hint of cocoa for that chocolatey goodness and what’s not to like about a dessert that’s spiked with liqueur. It really feels like coffee, dessert & an after dinner drink all rolled into one! It’s quite the treat and a special occasion dessert for sure.
Now, I’m not an everyday coffee drinker. It’s not part of my morning wake up routine. But, I enjoy a mid day cuppa once in a while and thoroughly enjoy meeting friends and having a good visit over coffee. So when I do drink coffee, not just any regular ol’ cup of Joe will do. I want the good stuff! I like the ritual of it and almost always offer guests some coffee when they come over, I love the smell that fills the house… it’s like a warm welcome to stay and chat longer. So I recently got a Nespresso machine & milk frother to up my coffee game and offer up a good bold espresso and also change it up by making Americanos, Cappuccinos & Lattes at home. I use Gourmesso coffee capsules which offer up a wide variety of flavors and espresso blends at a much cheaper price than the Nespresso pods. They are compatible with the standard Nespresso machines and taste just the same if not better than the brand capsules.
I think I’ve found my new favorite dessert for Thanksgiving. It’s light and creamy and the coffee + liqueur is just the pick me up you’d need after a big heavy festive meal. Try it out and I think you’ll agree with me. Here’s how you can make it.
- 1 (12oz) box of Lady Finger Cookies
- 5 Egg Yolks
- 1/2 cup Sugar
- 8oz Mascarpone Cheese
- 3/4 cup Pumpkin Puree
- 1/2 + 1/2 tsp Pumpkin Spice
- 1 tsp Vanilla Extract/Vanilla Bean Paste
- 1 cup Heavy Whipping Cream
- 4 Gourmesso Espresso Pods
- 1-2 Shots Baileys/ Kahlua (Coffee Liqueur)- optional
- 2 Tbsp Unsweetened Cocoa powder
- 1/4 cup chocolate shavings (optional garnish)
- Create a double boiler: Bring about a cup of water to a boil in a sauce pan and place a heat proof bowl over it making sure the water doesn't touch the bowl.
- Add the sugar and egg yolks to the bowl and whisk over the double boiler for 8-10 minutes continuously until all the sugar dissolves and the mixture becomes pale yellow, smooth and thick.
- Once done, set the egg & sugar mixture aside to cool
- In the meantime, whisk the heavy whipping cream until stiff peaks form.
- To the cooled down egg mixture, add the pumpkin puree, mascarpone cheese, vanilla extract/vanilla bean paste, and 1/2 tsp of pumpkin spice.
- Mix until smooth
- Add half the whipped cream (reserve the rest as a topping) and fold it in gently to incorporate it.
- Line the bottom of a spring form pan with parchment paper, and stand some lady finger cookies along the rim. (You will have to cut a bit off one side of the cookies to create a flat side for them to stand)
- Prepare 4 cups of espresso (I used "Colombia Arabica Mezzo" Gourmesso pods with a Nespresso machine) and pour it into a dish to cool.
- Add 1-2 shots of Baileys (Irish Cream) or Kahlua (coffee Liqueur) to the espresso if you want. Also add 1/2 tsp pumpkin spice to the espresso and mix well.
- Once cooled, dip the lady finger cookies in the espresso mix and lay them in a single layer the bottom of the pan.
- Spread half the pumpkin cheese mixture over the top of the cookie layer and spread it out evenly.
- Dust some unsweetened cocoa powder over the mixture.
- Repeat with another espresso dipped lady finger cookie layer, the remaining pumpkin cheese mixture and spread it evenly over the top. Dust with a light layer of cocoa powder.
- Cover and refrigerate for a minimum of 8 hrs or overnight.
- Top with the remaining whipped cream and some chocolate shavings (or more cocoa powder)
Hope you like the recipe...
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