Chocolate Pumpkin Tiramisu Recipe 465 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

CHOCOLATE PUMPKIN TIRAMISU



Chocolate Pumpkin Tiramisu image

Pumpkin is awesome with almost anything and it's especially good in this untraditional tiramisu. Chocolate and pumpkin pair so well together. The flavor of spices mixed with cocoa gives this dessert a depth of flavor. Layers of pumpkin cream and chocolate pumpkin cream offer a nice contrast and taste wonderful with the vanilla...

Provided by Jolayne Cooper

Categories     Other Desserts

Time 30m

Number Of Ingredients 9

1 c cream cheese, softened
2 1/4 c cold heavy cream, divided
1 c confectioners sugar
2 tsp almond extract, divided
1 1/2 c pumpkin pie filling
2 oz semi-sweet chocolate, roughly chopped, or chips
1 Tbsp unsweetened cocoa powder, plus 1 1/2 tsp for dusting
1 1/2 pound cakes (loaf style)
1/4 tsp ground cinnamon, for dusting

Steps:

  • 1. In a large bowl, beat cream cheese until smooth.
  • 2. Add 2 cups of cream, confectioners sugar, and 1 teaspoon almond extract; beat until soft peaks form.
  • 3. With a rubber spatula, FOLD in pumpkin puree until completely incorporated.
  • 4. In a small microwave-safe bowl, combine chocolate and remaining 1/4 cup cream. Microwave in 10-second increments, stirring each time until chocolate is just melted. Stir until mixture is smooth.
  • 5. Transfer one-third of the pumpkin mixture to a medium bowl and fold in chocolate mixture until combined.
  • 6. In a small bowl, whisk 1 tablespoon cocoa into 1/3 cup hot water; add 1 teaspoon almond extract.
  • 7. Cover bottom of an 8-inch square baking dish with slices of pound cake.
  • 8. Liberally brush with cocoa mixture.
  • 9. Top with half the pumpkin mixture.
  • 10. Add another layer of pound cake. Brush with cocoa mixture.
  • 11. Top with all the pumpkin-chocolate mixture.
  • 12. Add a third layer of pound cake; brush with cocoa mixture.
  • 13. Top with remaining pumpkin mixture.
  • 14. Cover with plastic wrap and refrigerate 4 hours (or up to 3 days).
  • 15. To serve, combine 1 1/2 teaspoons cocoa powder and cinnamon in a small fine-mesh sieve and dust tiramisu. NOTE: This would be really good with whipped cream served on top.

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.

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.

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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