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- 1 cup strong brewed coffee, cooled - 2 tablespoons pumpkin spice syrup (store-bought or homemade) - 1 cup mascarpone cheese - 1 cup heavy whipping cream - 1/2 cup powdered sugar - 1 teaspoon vanilla extract - 1 cup ladyfinger cookies - 1/2 cup canned pumpkin puree - 1 teaspoon pumpkin pie spice - Cocoa powder for dusting - Whipped cream for topping - Ground cinnamon for garnish When measuring ingredients, precision ensures a balanced taste. Use a dry measuring cup for solids and a liquid measuring cup for liquids. For the whipping cream, chill your bowl and beaters before use. This helps achieve the best texture. Be gentle when folding the whipped cream into the mascarpone. You want to keep it light and airy. You can switch out some ingredients if you need to. If you can't find mascarpone cheese, cream cheese works well. For a lighter version, use Greek yogurt instead of mascarpone. If you want to make it dairy-free, try coconut cream as a substitute for heavy cream. For a gluten-free option, use gluten-free ladyfingers or sponge cake. If you don’t have pumpkin spice syrup, a mix of sugar, cinnamon, nutmeg, and ginger can give you a similar flavor. Start by brewing one cup of strong coffee. Let it cool down. In a shallow bowl, mix the cooled coffee with two tablespoons of pumpkin spice syrup. This step gives your tiramisu a nice coffee flavor with a hint of pumpkin. Set this mixture aside for later use. In a mixing bowl, take one cup of mascarpone cheese. Add in half a cup of canned pumpkin puree, one teaspoon of vanilla extract, and one teaspoon of pumpkin pie spice. Whisk these ingredients together until they form a smooth mixture. In another bowl, whip one cup of heavy cream with half a cup of powdered sugar. Whip it until you see soft peaks form. Now, gently fold this whipped cream into the mascarpone mixture. This step makes the filling light and fluffy. Now it’s time to assemble. Quickly dip each ladyfinger cookie into the coffee mixture. Make sure they soak but don’t get too soggy. Place a layer of the soaked ladyfingers at the bottom of your serving cups. Spread a layer of the pumpkin mascarpone filling over the ladyfingers. Smooth it out with a spatula. Repeat this layering process until your cups are full. End with a layer of the mascarpone mixture on top. Cover the cups with plastic wrap. Place them in the fridge for at least four hours, or overnight if you can wait. This chilling time helps the flavors blend. When you are ready to serve, dust the tops with cocoa powder. Add a dollop of whipped cream and finish with a sprinkle of ground cinnamon. Enjoy your delicious Pumpkin Spice Latte Tiramisu Cups! To make the best whipped cream, start with cold tools. Chill your mixing bowl and beaters. Use heavy whipping cream for the best results. Whip the cream until soft peaks form. This means it holds shape but is still smooth. Add powdered sugar for sweetness. Always fold the whipped cream into the mascarpone gently. This keeps it light and fluffy. Layering is key to a great tiramisu cup. Start with soaked ladyfingers at the bottom. Dip them quickly in the coffee mix. Don’t let them soak too long; they should be moist, not soggy. After the ladyfingers, add a thick layer of pumpkin mascarpone. Spread it evenly for a nice look. Repeat these layers, finishing with the mascarpone. This way, each bite has the right balance of flavors. You can enhance flavors easily. Add a dash more pumpkin pie spice for extra warmth. A splash of vanilla extract in the mascarpone adds depth. Want a coffee kick? Use espresso instead of brewed coffee. For a twist, try adding chocolate shavings or caramel drizzle. Each of these changes makes the dessert more special and personal. {{image_2}} You can switch up the flavors of tiramisu easily. Instead of pumpkin spice, try chocolate or coffee. For a fruity twist, use fresh berries or mango puree. Each flavor adds its own special touch. The key is to keep the layers light and creamy. If you want a vegan version, swap mascarpone with coconut cream. Use almond or oat milk for the coffee. For sweetness, try maple syrup instead of powdered sugar. This way, you still get a rich taste without dairy. Vegan ladyfinger cookies are also available, making it easy to enjoy this dessert. To make this dessert gluten-free, choose gluten-free ladyfingers. Many stores sell them, or you can make your own. Ensure your pumpkin spice syrup is gluten-free, too. With these simple swaps, you can enjoy tiramisu without worry. Everyone deserves a delicious treat! To keep your Pumpkin Spice Latte Tiramisu Cups fresh, cover them tightly with plastic wrap. Store them in the fridge for up to three days. The flavors will meld even more, making them taste great. Just remember, the ladyfingers may get softer over time. You can freeze these delightful cups for a later treat. First, make sure they are in airtight containers. They can last up to two months in the freezer. When you're ready to enjoy them, thaw them in the fridge overnight. This keeps them creamy and delicious. Reheating tiramisu is not recommended. Tiramisu is best served chilled and fresh. If you've frozen them, let them thaw in the fridge for a gentle return to their creamy texture. Enjoy them cold for the best taste! Yes, you can make this dessert ahead of time. In fact, it tastes better when chilled overnight. This gives the flavors time to mix. Just cover the cups tightly with plastic wrap. Store them in the fridge until you are ready to serve. If you can’t find ladyfingers, don't worry! You can use sponge cake or even pound cake. Cut them into small pieces. Just ensure they soak well in the coffee mixture. This keeps the dessert moist and tasty. Your tiramisu will last about 3 to 4 days in the fridge. Keep it covered to maintain freshness. After this time, the texture may change. So, it is best to eat it within the first few days for the best taste. Yes, you can use instant coffee. Just mix the instant coffee with hot water to create a strong brew. Make sure to let it cool before dipping the ladyfingers. This will still give you that rich coffee flavor in your tiramisu. This blog post covered the key elements to make delicious Pumpkin Spice Latte Tiramisu. We explored the essential ingredients, how to prepare each layer, and useful tips for a perfect finish. You can customize flavors and adapt recipes for dietary needs, ensuring everyone can enjoy this treat. Remember to store leftovers properly to keep them fresh. With these steps, you can create a delightful dessert that will impress your friends and family. Enjoy the journey of making this classic dish with your unique twist!

Pumpkin Spice Latte Tiramisu Cups

Indulge in the flavors of fall with these delightful Pumpkin Spice Latte Tiramisu Cups! This easy dessert combines rich mascarpone, pumpkin puree, and coffee-dipped ladyfingers for a tasty treat that's perfect for any gathering. You'll love how simple it is to create this layered dessert that just screams autumn. Ready to impress your friends and family? Click through to discover the full recipe and enjoy a sweet slice of seasonal bliss!
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Ingredients
  

1 cup strong brewed coffee, cooled

2 tablespoons pumpkin spice syrup (store-bought or homemade)

1 cup mascarpone cheese

1 cup heavy whipping cream

1/2 cup powdered sugar

1 teaspoon vanilla extract

1 cup ladyfinger cookies

1/2 cup canned pumpkin puree

1 teaspoon pumpkin pie spice

Cocoa powder for dusting

Whipped cream for topping

Ground cinnamon for garnish

Instructions
 

In a shallow bowl, combine the cooled coffee and pumpkin spice syrup. Set aside.

    In a mixing bowl, whisk together the mascarpone cheese, canned pumpkin puree, pumpkin pie spice, and vanilla extract until smooth and well combined.

      In a separate bowl, whip the heavy cream with the powdered sugar until soft peaks form. Gently fold this into the mascarpone mixture until fully combined, creating a light and airy filling.

        Quickly dip each ladyfinger cookie into the coffee mixture, ensuring they are soaked but not soggy.

          In serving cups or dessert glasses, arrange a layer of the soaked ladyfingers at the bottom.

            Add a layer of the pumpkin mascarpone filling over the ladyfingers, smoothing it out with a spatula.

              Repeat the layers until the cups are filled, finishing with a layer of the mascarpone mixture on top.

                Cover the cups with plastic wrap and refrigerate for at least 4 hours or overnight to allow the flavors to meld.

                  Just before serving, dust the tops with cocoa powder and add a dollop of whipped cream. Finish with a sprinkle of ground cinnamon for a festive touch.

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