Chocolate Lovers’ Pumpkin Tiramisu
Chocolate Lovers’ Pumpkin Tiramisu is a delicious layered dessert. The base of the tiramisu is a chocolate pumpkin spice cake that’s brushed with an espresso pumpkin spice syrup. That’s topped with a pumpkin mascarpone cream, whipped cream, and chocolate shavings. If you love chocolate, this is the tiramisu for you.
The Equipment You’ll Need
- An Eight Inch Pan- I used an eight inch square non stick baking pan for baking my cake.
- A Ceramic Pan- I used a 10 by 7 rectangular pan for layering my tiramisu. You could also use a trifle dish, or a pretty glass bowl.
- An Electric Mixer- You will need this to whip your cream.
The Ingredients You’ll Need for Chocolate Lovers’ Pumpkin Tiramisu
- Pumpkin Puree- I used canned pumpkin puree.
- Pumpkin Spice- This is a spice blend you can buy at the market. You can find this with the rest of the spices at the supermarket.
- Instant Espresso Powder- You can find this with the coffee at the supermarket. I use this to make a coffee syrup for the tiramisu.
- Mascarpone- This is an Italian cheese, that you can find with the gourmet cheeses at the supermarket.
How I Made my Tiramisu
- First, I baked the chocolate pumpkin spice cake. This cake is pretty fool proof. However, I made sure to carefully measure and weigh the ingredients.
- Unfortunately, I forgot to add the sugar to the cake. But, luckily, I tasted the batter, and realized my mistake. So, I stirred the sugar in at the very end, and the cake still came out great.
- While the cake baked, I made the espresso syrup.
- Next, I mixed together the pumpkin mascarpone and whipped the cream.
- Finally, I assembled the tiramisu and we ate it right away.
One of the things I love about this Chocolate Lovers’ Pumpkin Tiramisu is that it can be served right away. A lot of tiramisu recipes require hours of chilling time, but I just don’t have the patience for that. If you love chocolate, I hope you’ll try this delicious tiramisu.
Chocolate Lovers’ Pumpkin Tiramisu
Chocolate Pumpkin Spice Cake topped with pumpkin mascarpone filling, whipped cream, and chocolate shavings.
Equipment
- 10×7 rectangular pan
Ingredients
- 1 chocolate pumpkin spice cake
- ¼ cup sugar
- ¼ cup water
- 2 tsp. instant espresso
- ½ tsp. pumpkin spice
- 8 ounces softened mascarpone
- ¼ cup sifted powdered sugar
- 1 tsp. vanilla extract
- 2 tbsp. pumpkin puree
- 1 cup heavy cream
- 2 ounces bittersweet chocolate
Instructions
- Prepare the pumpkin spice cake. Cut the cake into two layers, and then cut each layer into nine rectangles to cover the area of your pan.
- In a small saucepan, simmer together the sugar, water, espresso powder, and pumpkin spice. Set aside.
- In a mixing bowl, combine the mascarpone, powdered sugar, vanilla, and pumpkin puree. Set aside.
- In an electric mixer, beat the cream until it's well whipped.
- Place half the cake in the bottom of a 10x 7 pan. Brush with the espresso mixture, and top with half the mascarpone. Repeat with the rest of the cake, some more of the espresso mixture, and the rest of the mascarpone. Spread the whipped cream over the top. Using a vegetable peeler, make chocolate shavings and sprinkle them all over the top. Serve right away or chill for later.
Tried this recipe?Let us know how it was!
Chocolate Pumpkin Spice Cake
An eight inch square chocolate and pumpkin spice cake
Equipment
- An eight inch square pan
Ingredients
- 1⅓ cups all purpose flour (160g)
- 1 tsp. baking soda
- ¼ tsp. salt
- 1 tsp. pumpkin spice
- 6 tbsp. cocoa powder
- 8 tbsp. unsalted butter (112g)
- 1 cup sugar (200g)
- 8 ounces pumpkin puree (220g)
- 2 tsp. vanilla extract
- 2 large eggs, at room
Instructions
- Preheat the oven to 350 degrees. Grease an eight inch square nonstick pan with melted butter. Line the pan with parchment paper that hangs over the sides, and then butter that, too.
- Sift together the flour, baking soda, salt, pumpkin spice, and cocoa powder into a small bowl. Set aside.
- In a three quart saucepan, melt the butter on low heat. Remove from the heat, and add the sugar, pumpkin, vanilla, and eggs.
- Stir in the dry ingredients, just until combined. Pour into the pan and bake for twenty five minutes. Cool 10 minutes in the pan, and then remove to the rack to finish cooling.
Tried this recipe?Let us know how it was!
