If you are still looking for something to put on the dessert table for this Thanksgiving, then look no further. Seriously. This is so easy to make and your guests will think you are a rockstar. There’s also a secret to this little bowl of YUM! Read on…
You may remember my post last month about partnering with Truvia® to create recipes using Truvia® Brand products. I have been baking using the baking blend and I am in love. It’s just like using sugar, but you use 1/2 the amount required by your recipe and the end result is 75% less calories. The best part….the person eating it (other than you of course) will never know you didn’t use granulated sugar. If you’ve used the baking blend before and are also a fan, you must enter the Truvia Facebook giveaway! Here’s the info:
- Share how you’re using Truvia® Baking Blend to lighten-up recipes this holiday season by entering the #HealthierHolidays Baking Sweepstakes on Facebook.
- Fans can pin their favorite Truvia® Baking Blend recipe, while also entering their info to receive a $1.50 off coupon and be instantly entered to win a Truvia® #HealthierHolidays Baking Kit.
- To participate, head to the Truvia® Sweepstakes Page at www.facebook.com/truvia, and “like” the Truvia Facebook page to enter for a chance to win Truvia® prizes. You’ll also have the option to “Pin” any of your favorite Truvia® holiday baking recipes with #healthierholidays!
- Want to make your own Truvia® recipe? You can get inspiration from recipes at truvia.com/recipes or on http://www.pinterest.com/
truviasweetener/. Check out recipes for apple crisp, pumpkin pie, gingerbread men, red velvet cupcakes, and more!
One of the greatest attributes of this recipe, besides 75% less sugar, is that it’s lightning fast to make. If you don’t have the little cups to serve it in, you can always cut the finished cake into thirds and stack with the luscious maple mascarpone cream sandwiched between. Or even better, you could cut it up into strips and make a trifle with it. One big dish of delish. Or…. Ok I’ll stop. Seriously though, the possibilities are endless for presentation on this quick to make tiramisu.
If you’re Thanksgiving dessert table is already full, make sure you Pin this one for the upcoming Christmas holiday. Pumpkin is good anytime, in my opinion.
One tip: the coffee syrup is going to seem like a lot, but trust me….use it. Soak the cake well so it’s super moist and delish.
A no-fuss recipe for Pumpkin Chocolate Tiramisu using Truvia Baking Blend for a healthier holiday treat.
- 3 large eggs
- 3/4 cup unbleached flour
- 1 1/2 tablespoons Pumpkin Pie Spice
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/2 cup Truvia Baking Blend
- 2/3 cup pumpkin puree
- 1/2 cup chocolate chips
- 1/4 cup Truvia Baking Blend
- 1/2 cup water
- 2 tablespoons instant coffee
- 2 tablespoons hazelnut liqueur (such as Frangelico)
- 2 cups whipping cream
- 8 ounces mascarpone cheese
- 1/4 cup pure maple syrup
- Preheat oven to 375º F. Spray a 9" x 13" baking dish with cooking spray. Line bottom with parchment paper and spray lightly again. Set aside. In a small bowl, whisk the flour, pumpkin pie spice, baking powder and salt together until combined. Set aside.
- In the bowl a mixer with paddle attachment, beat the eggs until pale yellow, about 5 minutes. Add the baking blend and beat until fluffy. Add the pumpkin puree and mix on low until combined. Add the flour mixture and chocolate chips and mix on low until just combined. Pour into prepared dish and spread evenly.
- Bake 13-15 minutes, or until a toothpick inserted in the center comes out clean and the top is spongy. Remove from oven and allow to rest in the pan for 10 minutes. Turn out onto a wire rack and cool completely.
- In a small saucepan, add the baking blend, water and coffee. Bring just to a boil. Remove from the heat and stir in the hazelnut liqueur. Set aside.
- In a medium bowl add the whipping cream, mascarpone cheese and maple syrup. Beat until medium stiff peaks form. Set aside.
- Cut the cooled cake into the shapes you'll be using for your chosen dishes. Drizzle with the coffee syrup. Allow to rest for a minute, and then drizzle again. Pipe some of the mascarpone cream over the cake and top with another layer of cake. Drizzle again, twice. Top with remaining mascarpone cream, cover and chill for 1 hour before serving.