Maple Pumpkin Tiramisu Cups Recipe
- Cook Time: 2 hours 25 minutes (includes chilling time)
- Total Time: 2 hours 25 minutes
- Diet: Vegetarian
Ingredients
Scale
- 8 oz Mascarpone cheese (softened to room temperature)
- 1/2 cup Canned pumpkin puree (not pumpkin pie filling)
- 1/3 cup Pure maple syrup
- 1 teaspoon Pumpkin pie spice
- 1 teaspoon Vanilla extract
- 1 cup Heavy whipping cream
- 12–14 Ladyfinger cookies (Savoiardi)
- 1 cup Strong brewed coffee or espresso (cooled to room temperature)
- Cocoa powder or ground cinnamon for dusting
Instructions
- Step 1: Prepare the Coffee Soak Pour your cooled, brewed coffee or espresso into a shallow bowl. If you prefer a slightly sweeter base, you can stir in a teaspoon of maple syrup. Set this aside as it will be used to soften the ladyfinger cookies during assembly.
- Step 2: Whip the Heavy Cream In a medium chilled bowl, beat the heavy whipping cream until stiff peaks form. You can use a hand mixer or a stand mixer for this. Be careful not to over-beat the cream into butter; you want it to be light and hold its shape. Set this aside in the refrigerator while you prepare the next component.
- Step 3: Mix the Pumpkin Filling In a separate large bowl, combine the softened mascarpone cheese, pumpkin puree, maple syrup, pumpkin pie spice, and vanilla extract. Beat the mixture on medium speed until it is completely smooth and well-combined. Ensure there are no lumps of mascarpone left in the batter.
- Step 4: Fold and Combine Gently fold the whipped cream into the pumpkin mascarpone mixture using a rubber spatula. Use a slow, circular motion to incorporate the two without deflating the air in the whipped cream. This creates the signature light and mousse-like texture of the tiramisu.
- Step 5: Assemble the Cups Break the ladyfinger cookies into pieces that will fit into the bottom of your serving cups. Quickly dip each piece into the coffee—about one second per side so they don’t get soggy. Place a layer of soaked cookies at the bottom of each cup, followed by a generous layer of the pumpkin cream. Repeat the layers once more until the cups are full.
- Step 6: Chill and Set Cover the cups with plastic wrap and place them in the refrigerator for at least 2 hours, though overnight is even better. This allows the flavors to meld and the cookies to soften to a cake-like consistency. Right before serving, dust the tops with cocoa powder or a sprinkle of cinnamon.