Description
Everyone’s favorite fall latte in decadent tiramisu form!
Ingredients
- 1 cup Strong Coffee, room temperature
- 2 tsp Instant Espresso Powder
- 1/4 cup Dark Rum, divided.
- 3 Egg Yolks
- 1/3 cup Sugar
- 2 tsp Pumpkin Pie Spice
- 1/8 tsp Salt
- 3/4 pound Mascarpone Cheese, room temperature
- 1/2 cup Pumpkin Puree
- 2/3 cup Heavy Cream
- 1 package Sandies Shortbread Cookies, or other round shaped shortbread
- 1 Tbsp Cocoa Powder
Instructions
- In a small bowl, stir together coffee, espresso, and 1 Tablespoon rum and set aside.
- In bowl of standing mixer with a whisk attachment, or in a bowl with a hand mixer, beat yolks at low speed until just combined. Beat in sugar and salt at medium-high speed until pale yellow, 1 1/2 to 2 minutes. Scrape down the bowl with rubber spatula once or twice to ensure it is all mixed well. Add remaining 3 tablespoons rum and beat at medium speed until just combined, 20 to 30 seconds: scrape bowl. Add mascarpone and beat at medium speed until no lumps remain, 30 to 45 seconds, scraping down bowl once or twice. Beat again with pumpkin puree and pumpkin pie spice until mixture is smooth. Transfer mixture to large bowl and set aside, or if using a hand mixer, you will need another bowl for the next step.
- In either the empty mixer bowl, or a second mixing bowl if using a hand mixer, beat the heavy cream until stiff peaks form, about 3 minutes. Using a rubber spatula, for in a third of the mascarpone mixture to loosen it, then fold in the remaining mascarpone and fold until no streaks remain.
- To create individual Pumpkin Spice Tiramisus, you can line up 6 half pint (8 ounce) Mason jars.
- Dip one round shortbread cookie into the coffee rum mixture, and place it into the bottom of each mason jar, pressing it into the bottom. Dollop about 2-3 Tablespoons of pumpkin spice mascarpone mixture on top. Repeat dunking the shortbread, and layering the pumpkin mixture until you reach the top of the mason jar. Seal jar and allow to set for six hours, or overnight. Sprinkle with cocoa powder on top before serving.
Notes
If you wish to create a single crowd size Tiramisu, you can make this recipe with traditional ladyfingers, into a 9×5 loaf pan! The nice thing about this recipe is it doesn’t make too much. Assemble similarily as above with dunked shortbreads and mascarpone. Top with plastic wrap and refrigerate overnight, then sprinkle with cocoa.
If you prefer to have the egg yolks cooked, you can set bowl with yolks over medium saucepan containing 1 inch gently simmering water; cook, constantly scraping along bottom and sides of bowl with heatproof rubber spatula or wire whisk, until mixture coats back of spoon and registers 160 degrees on instant-read thermometer, 4 to 7 minutes. Remove from heat and stir vigorously to cool slightly, then set aside to cool to room temperature, about 15 minutes. Then proceed to finish cooking per instructions.