Do you like tiramisu? And what about a trifle? If you answered both “yes”, there’s good news. I’ve combined both desserts in this luscious Spiced Pumpkin Tiramisu Trifle.
Hi, friends. How are you? Have you opened your Christmas baking season? How many recipes are ready for your blogs? How many cookies have you baked, and most importantly, eaten?
Today I’ve brought something amazingly delicious, incredibly luscious and silky, slightly boozy, fabulously decadent, ridiculously easy to make, and
surprisingly healthy treat. Well, please disregard the last statement as the false one. The truth is it’s far from being classified healthy. If you like the traditional Italian tiramisu, you must know mascarpone makes everything rich, velvety, and so good. However, the brutal truth about life #127 states that we normally have to pay for everything rich, velvety, and good.
Certainly, I can say something nice like “Don’t worry, folks. A little bowl of this Spiced Pumpkin Tiramisu Trifle won’t hurt. We all need a little indulgence sometimes”. Let’s be honest, though. Most likely, you won’t be able to limit yourself to one humble bowl.
What can I say? We’re about to face the holiday season anyway, so close your eyes and make this huge bowl disappear!
Spiced Pumpkin Tiramisu Trifle
Talking about the holiday season, I didn’t realize until today that my American friends are celebrating Thanksgiving this week. Seriously, I thought it would be only next week. I’m a little upset because I’ve got some delicious sweet potato gratin I was going to post before Thanksgiving, but apparently, it would appear later. On the other hand, there’s always room for some yummy sweet potato dish, isn’t it?
Besides, this Spiced Pumpkin Tiramisu Trifle could easily be the star (One of the stars) of your Thanksgiving menu. It’s a quintessence of this time of the year – earthy and simple pumpkin season combined with something more luxurious.
So, my friends, please grab a big spoon enjoy this sumptuous dessert.
- 550-600 gr. mascarpone, at room temperature
- 1 - 1,5 cups pumpkin puree
- 1/2 cup powdered sugar
- 1 tsp. vanilla extract
- 1-2 tsp. pumpkin spice (to taste)
- 1/2 tsp. ground cardamom
- about 300 ml. fresh strong coffee
- 1/4 cup dark rum, or a little more to taste
- about 300-350 gr. Savoiardi (Lady finger cookies)
- dark cacao powder, to serve
- Place the mascarpone in a large bowl and beat at low speed, 30 seconds.
- Add the pumpkin pure and vanilla, and continue beating until incorporated, about 30 seconds more.
- Incorporate the powdered sugar and spices, and continue beating at low speed to combine. Try and adjust to your taste (You may wish to add more powdered sugar, spices, and even a little more pumpkin pure).
- In a medium bowl combine the coffee and rum (Try other kinds of alcohol like amaretto or kahlua - it should be even more interesting!)
- Take a large trifle bowl (or any other deep bowl) and place some mascarpone cream on the bottom.
- Dip one cookie in the coffee and place in the bowl. If you like a drier version, dip a cookie for a second, if you prefer a moister version (like this one), keep it in the coffee for longer time. Personally, we like tiramisu/trifle very moist, so I dip cookies for 3-5 seconds and then additionally drizzle with more coffee after placing them into the bowl.
- Repeat until you have the layer of cookies.
- Spread a good amount of the cream over the cookies.
- Repeat few layers until the ingredients are over. If you don't have a deep trifle bowl, you can always take two instead.The last year should be mascarpone.
- Refregirate for at least few hours - better overnight.
- Sprinkle with cacao powder before serving.