Pumpkin, cream, and mascarpone are whipped together and spooned into ramekins lined with coffee and rum-soaked ladyfingers to make these special mini tiramisu.
Ingredients
- heavy cream: 2 cups (divided)
- mascarpone cheese: 1 container (8 ounce container)
- unsweetened pumpkin puree: 1 cup
- Sugar In The Raw®: 0.5 cup
- pumpkin pie spice: 1 tsp
- Sugar In The Raw®: 2 Tbsp (divided)
- brewed coffee: 0.75 cup
- dark rum: 3 Tbsp
- ladyfingers: 2 packages (3.5 ounce packages)
- ounces shaved white chocolate: 2 piece
Metric Conversion
Stages of cooking
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In a large bowl or a stand mixer fitted with the whisk, combine 1 1/2 cups cream, mascarpone, pumpkin, 1/2 cup sugar, and pumpkin spice. Beat on high speed with a hand mixer or on medium-high speed in the stand mixer until stiffly whipped.
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In a medium bowl, beat remaining 1/2 cup heavy cream with 1 tablespoon sugar until stiffly whipped.
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In a small bowl, stir together coffee, rum, and remaining 1 tablespoon sugar.
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Have ready 6 approximately 4-inch wide cups or ramekins. Dip ladyfingers in coffee mixture and line cups or ramekins with a single layer. Depending on size of cups or ramekins, ladyfingers may need to be cut shorter with a serrated knife.
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Top with a layer of pumpkin mixture. Top with another layer of soaked ladyfingers and another layer of pumpkin mixture.
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Top each serving with a generous spoonful of the whipped cream and sprinkle with white chocolate. Serve immediately or refrigerate, covered, up to 1 day.
