I partnered with Cost Plus World Market to make this scrumptious post! All opinions expressed are my own.
I did it! My first pumpkin recipe of the season! Don’t hate me for it, okay?! I’ve already had like four pumpkin spice lattes. Feeling quite basic but what can I say. Today’s pumpkin spice tiramisu recipe brings back some good memories!
The first time I made these little guys were for a heated round of monopoly. When Jared and I went to college in Colorado we often went up to Aspen to stay with Jared’s family. I actually ended up doing an event design internship there too! During the fall/winter, sometimes we would get pretty snowed in and turned to a classic board game night: adult style. Which just basically means a lot of good cocktails involved!
For this particular game night, we broke out the old fashions. The boys got all the proper fixings and I felt so swanky. My friend Katie whipped up a cheese board and I pulled out the tiramisu! I didn’t have a whole lot to work with and I couldn’t go to the store being snowed in so I went the easy route with shortbread cookies and canned pumpkin for that fall flare!
Today’s recipe is a slight recreation with that memory in mind! I partnered up with Cost Plus World Market and Bahlsen to bring you guys an epic (and easy!) pumpkin spice tiramisu recipe!
The base of this recipe involves tons of creamy mascarpone cheese but lightened up with no egg yolks and fluffy whip cream! What I love about this pumpkin spice tiramisu recipe is that there is no chill time and the pumpkin spice flare is so great for this time of year! Instead of your normal ‘batched’ tiramisu.
I put them in these darling gold rim bubble glasses from cost plus world market! They make serving a breeze!
I also swapped out your lady fingers for a crunchy surprise!
I used Bahlsen Leibniz butter biscuit which are basically like an ultra buttery shortbread cookie!
They are a Germany food find and are such a fun twist on the classic recipe!
Instead of dipping them in your coffee mixture (also pumpkin spice btw!) you just drizzle a little over each cookie addition to keep them from getting too soggy!
Take turns on each layer and be sure to top off with some cocoa powder mixed with a bit of pumpkin spice!
I am loving the selection of Pumpkin Food right now at my local cost plus world market in Brea, CA.
Pumpkin Spice Tiramisu Trifles
16 Oz of Mascarpone cheese
3/4 Cup of pumpkin puree
3/4 Cup of powdered sugar
1 Tsp of vanilla extract
2 Tablespoons of pumpkin pie spice
2 Cups of whip cream
4 Tablespoons of pumpkin spice or regular coffee
1 Cup of water
1-2 Ounces of kaluha or coffee liqueur
3 Cups of Bahlsen Leibniz Butter Biscuits, crushed +more for topping
1/4 Cup of Cocoa powder
1 Tsp of pumpkin pie spice
In a small bowl combine cocoa powder and pumpkin pie spice and set aside for topping.
In a large bowl fitted with a stand or hand mixer add in mascarpone, pumpkin puree, vanilla extract, pumpkin pie spice and powdered sugar. Beat until smooth. Remove from mixer and hand fold whip cream in until just combined.
Add pumpkin spice coffee into a french press and fill with one cup of boiling water. Let steap and press. Coffee should be very strong. Transfer to a small bowl with kaluha and let cool.
In small trifles or glasses layer crushed cookies mixed with a few teaspoons of coffee mixture and then pumpkin mascarpone mixture. Alternate each layer and finish with pumpkin mascarpone on top. With a hand sifter, top each trifle with cocoa powder/pumpkin spice mixture. Serve with a whole leibniz butter biscuit immediately. *Note, these don’t do well refrigerated over night, serve them up right away for ultimate freshness!
*Be sure to serve with some pumpkin spice hot cocoa!
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