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- 1 cup strong brewed coffee (cooled) - 1/2 cup canned pumpkin puree (not pumpkin pie filling) - 1/2 cup mascarpone cheese - 1 cup heavy whipping cream - 1/3 cup powdered sugar (divided) - 1 teaspoon pure vanilla extract - 1 teaspoon pumpkin spice mix - 12 ladyfinger cookies - Unsweetened cocoa powder, for dusting - Whipped cream and cinnamon sticks, for garnish The main ingredients create a rich and creamy dessert. Strong brewed coffee is key. Use canned pumpkin puree, not pie filling. Mascarpone cheese gives a smooth texture. Heavy whipping cream adds lightness and richness. The powdered sugar sweetens without overpowering the flavors. Pure vanilla extract enhances the taste. Pumpkin spice mix brings warmth and fall vibes. Ladyfinger cookies soak up coffee and add structure. Don't forget the cocoa powder for that classic tiramisu finish! The whipped cream and cinnamon sticks add festive flair. - For mascarpone cheese, you can use cream cheese mixed with a bit of sour cream. - If you need non-dairy options, try coconut cream or cashew cream. - For sugar substitutes, consider using honey, agave, or a sugar-free option like stevia. These swaps keep the taste delightful while meeting dietary needs. Each ingredient plays a role in the final dish, so choose wisely. You can still enjoy the flavors you love while making these adjustments. For the full recipe, check the earlier sections. Preparing the coffee mixture Start by brewing strong coffee. Let it cool completely. Pour the coffee into a shallow dish. Add one tablespoon of pumpkin spice mix. Stir well until it blends nicely. Making the pumpkin mixture In a large bowl, mix the canned pumpkin puree, mascarpone cheese, and one-third cup of powdered sugar. Add the pure vanilla extract. Beat this mixture using an electric mixer on medium speed. Aim for a smooth and creamy texture, with no lumps. Whipping the cream In a separate bowl, whip the heavy cream on medium speed. Keep whipping until soft peaks form. Slowly add the remaining two tablespoons of powdered sugar. Increase the speed to high and whip until you see stiff peaks. Be careful not to overbeat. Soaking ladyfingers Quickly dip each ladyfinger into the coffee mixture. Make sure they soak well but do not fall apart. Place the soaked ladyfingers at the bottom of each serving cup. Filling the serving cups Spoon a generous layer of the pumpkin mascarpone mixture over the ladyfingers. Repeat the process by adding another layer of soaked ladyfingers, followed by more pumpkin cream. Finish with the pumpkin cream on top. Ensuring the perfect layer technique When layering, be sure each layer is even. This will help create a beautiful dessert. Make sure the top layer is smooth and even for a nice presentation. Recommended chilling time Cover each cup with plastic wrap or a lid. Refrigerate for at least four hours. This allows the flavors to mix well. Importance of overnight refrigeration For the best taste and texture, chill the cups overnight. This makes the layers set properly and enhances the flavors. Trust me, it will be worth the wait! To whip cream to stiff peaks, start with cold heavy cream. Pour it into a clean bowl. Use an electric mixer on medium speed. As soft peaks form, add powdered sugar. This helps with sweetness and stability. Increase the speed to high. Stop when you see stiff peaks. Be careful not to overbeat. Overbeating makes the cream grainy. Folding is a key step. Use a spatula to gently combine the whipped cream with the pumpkin mixture. Start by adding a small amount of whipped cream to the pumpkin mix. This lightens the mixture. Then, fold in the rest. Use a gentle motion to keep air in the cream. This keeps your dessert fluffy and light. For an appealing look, use clear cups. This shows off the layers. Arrange the cups on a nice platter. Add a sprinkle of pumpkin spice on top. It enhances the flavor and looks festive. Garnish each cup with a dollop of whipped cream. A cinnamon stick adds a charming touch. Pair these cups with a warm drink. A spiced coffee or hot chocolate works great. You can also serve them with cookies or biscotti on the side. These add a nice crunch and complement the soft tiramisu. If your cream separates, don't worry. Start by gently re-whipping it. Use a low speed to combine it back. If it stays separated, you may need to start over with fresh cream. For overly soggy ladyfingers, don’t let them soak too long. Dip them quickly in the coffee mixture. If you find them too soggy after the first try, you can layer them again with a thicker pumpkin mixture. This helps balance the moisture. Remember, practice makes perfect. Enjoy the process of making these delightful cups! {{image_4}} You can change the taste of your Pumpkin Spice Latte Tiramisu Cups by adding layers of chocolate. Just melt some chocolate and mix it into the pumpkin cream. This adds depth and richness to each bite. You can also use different spices or flavors. Try using chai spice mix for a warm twist or even some espresso powder for a bolder coffee taste. These small changes can really enhance your dessert. To make gluten-free versions, use gluten-free ladyfinger cookies. They taste just as good and work well in this recipe. If you want to make vegan alternatives, swap the mascarpone cheese for coconut cream. You can also replace the heavy whipping cream with a plant-based whipped topping. This way, everyone can enjoy this tasty treat. You can also incorporate holiday flavors into your Pumpkin Spice Latte Tiramisu Cups. Add crushed peppermint candies for a festive touch around Christmas. For Thanksgiving, mix in some pecans or walnuts for extra crunch. Adjusting for different occasions can make this dessert even more special. Think about adding a splash of eggnog for a cozy winter vibe or some citrus zest for a refreshing spring taste. To keep your Pumpkin Spice Latte Tiramisu Cups fresh, use airtight containers. Glass jars or plastic containers work well. Make sure they are sealed tightly. This prevents air from drying them out. Store the cups in the fridge. They stay tasty for days. Avoid stacking them to keep the layers pretty. You can freeze tiramisu cups, but they will change a bit. Wrap each cup in plastic wrap and then foil. This helps keep them fresh. To thaw, place them in the fridge overnight. Avoid thawing at room temperature. This keeps the texture nice and creamy. In the fridge, these dessert cups last about four days. After that, the flavors may fade. Watch for signs of spoilage, like an off smell or watery layers. If the cream looks strange, it's best to toss it. Always trust your senses when it comes to food safety. You can make these cups a day in advance. Just assemble them and chill. This lets the flavors blend well. The longer they sit, the better they taste. Make sure to cover them with plastic wrap. This keeps them fresh and prevents drying out. Yes, you can. Any strong brewed coffee works well. Espresso adds a rich flavor. If you prefer, use flavored coffee for a twist. Just remember to let it cool before soaking the ladyfingers. If you don’t have ladyfingers, use sponge cake or biscotti. They can soak up the coffee well. You can also try using graham crackers. Just cut them to fit your cups. Absolutely! Just double or triple the ingredients. Use bigger cups or more cups to serve. Keep the layers even for a nice look. Adjust the chilling time if you make a lot. I do not recommend using pumpkin pie filling. It has added spices and sugar. This can change the flavor of your dessert. Stick to pure pumpkin puree for the best taste in your tiramisu cups. For the full recipe, check the detailed steps. To make Pumpkin Spice Latte Tiramisu Cups, follow these straightforward steps. This recipe blends classic tiramisu with pumpkin spice. The flavors work so well together! 1. Prepare the Coffee Mixture: Start by pouring the cooled brewed coffee into a shallow dish. Add 1 tablespoon of pumpkin spice mix to the coffee. Stir well until both mix completely. This step gives the ladyfingers a rich flavor. 2. Make the Pumpkin Mixture: In a large mixing bowl, combine the pumpkin puree, mascarpone cheese, 1/3 cup of powdered sugar, and vanilla extract. Use an electric mixer to beat the mix on medium speed. Keep going until the mixture is smooth and creamy. You want no lumps here! 3. Whip the Cream: In a separate bowl, whip the heavy cream on medium speed. Watch for soft peaks to form. Gradually add the remaining powdered sugar, about 2 tablespoons. Increase the speed to high and whip until stiff peaks form. Be careful not to overbeat; you want it just right! 4. Combine Mixtures: Now, gently fold the whipped cream into the pumpkin mixture using a spatula. Do this gradually, so the fluffy texture stays intact. Continue until it’s fully mixed and light. 5. Assemble the Cups: Quickly dip each ladyfinger into the coffee mixture. Turn to coat, but don’t let them break apart. Layer the soaked ladyfingers at the bottom of each serving cup. This forms a solid base. 6. Layer the Pumpkin Cream: Spoon a generous layer of the pumpkin mascarpone mixture over the ladyfingers in each cup. Repeat the process, adding another layer of dipped ladyfingers, then more pumpkin cream. Finish with a layer of pumpkin cream on top. 7. Chill: Cover each tiramisu cup with plastic wrap or a lid. Refrigerate for at least 4 hours, or overnight if you can wait. This helps the flavors meld and the layers set. 8. Serve: Just before serving, dust the top with unsweetened cocoa powder for a rich touch. Add a dollop of whipped cream and a cinnamon stick for a festive look. This recipe gives you a delightful dessert that is perfect for sharing or enjoying alone. Each cup brings warmth and joy with every bite! This blog post covered how to make Pumpkin Spice Latte Tiramisu Cups. We explored the main ingredients, substitutions, and step-by-step instructions. You learned tips for achieving the right texture, creative variations, and proper storage. In my view, this dessert is worth trying! Its rich flavors and easy steps make it great for any occasion. With a little practice, you can delight your family and friends with this treat. Enjoy your cooking adventure!

Pumpkin Spice Latte Tiramisu Cups

Indulge in the fall flavors with these delightful Pumpkin Spice Latte Tiramisu Cups! This no-bake dessert combines rich mascarpone, creamy pumpkin, and coffee-soaked ladyfingers for a festive treat. Perfect for gatherings or a cozy night in, these cups are easy to prepare and sure to impress. Ready to elevate your dessert game? Click through for the full recipe and make this autumn-inspired delight today!
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Ingredients
  

1 cup strong brewed coffee (cooled)

1/2 cup canned pumpkin puree (not pumpkin pie filling)

1/2 cup mascarpone cheese

1 cup heavy whipping cream

1/3 cup powdered sugar (divided)

1 teaspoon pure vanilla extract

1 teaspoon pumpkin spice mix

12 ladyfinger cookies

Unsweetened cocoa powder, for dusting

Whipped cream and cinnamon sticks, for garnish

Instructions
 

Prepare the Coffee Mixture: Pour the cooled brewed coffee into a shallow dish. Add 1 tablespoon of pumpkin spice mix to the coffee and stir well until fully combined.

    Make the Pumpkin Mixture: In a large mixing bowl, combine the pumpkin puree, mascarpone cheese, 1/3 cup of powdered sugar, and vanilla extract. Using an electric mixer, beat the mixture on medium speed until smooth and creamy, ensuring there are no lumps.

      Whip the Cream: In a separate bowl, using clean beaters, whip the heavy cream on medium speed until soft peaks begin to form. Gradually add the remaining powdered sugar (about 2 tablespoons) and increase the speed to high. Continue whipping until stiff peaks form, taking care not to overbeat.

        Combine Mixtures: Gently fold the whipped cream into the pumpkin mixture using a spatula. Do this gradually, ensuring that the light and airy texture of the whipped cream remains intact. Continue folding until the mixture is fully incorporated and fluffy.

          Assemble the Cups: Dip each ladyfinger cookie into the coffee mixture quickly, turning to coat, ensuring they are soaked through but not falling apart. Layer the soaked ladyfingers at the bottom of each serving cup or glass, creating a solid base.

            Layer the Pumpkin Cream: Spoon a generous layer of the pumpkin mascarpone mixture over the ladyfingers in each cup. Continue the process by adding another layer of dipped ladyfingers followed by more pumpkin cream until each cup is filled, finishing with the pumpkin cream on top.

              Chill: Cover each tiramisu cup with plastic wrap or a lid and refrigerate for at least 4 hours to allow the flavors to meld and the layers to set properly. For best results, chill overnight.

                Serve: Just before serving, dust the top of each tiramisu cup with unsweetened cocoa powder for a rich finish. Garnish with a dollop of whipped cream and a cinnamon stick to add an extra touch of festivity and flavor.

                  Prep Time: 30 minutes | Total Time: 4 hours 30 minutes | Servings: 4

                    Presentation Tips: Arrange the cups on a platter for an inviting display. Consider adding a sprinkle of extra pumpkin spice on top before garnishing to enhance the season's flavors!