Prep Time35 minutes
Total Time50 minutes
Servings6 Servings
A quick and elegant Pumpkin Chocolate Tiramisu dessert that is delicious and will also impress!
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, tell me about it in the comments below.
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.
Pumpkin Chocolate Tiramisu
Ingredients
- 3 large eggs
- ¾ cup all-purpose flour
- 1 ½ tbsp Pumpkin Pie Spice
- 1 tsp baking powder
- ½ tsp kosher salt
- ½ cup Truvia Baking Blend, or granulated sugar
- ⅔ cup pumpkin puree, not pumpkin pie filling
- ½ cup chocolate chips
Coffee Syrup:
- ¼ cup Truvia Baking Blend
- ½ cup water
- 2 tbsp instant coffee
- 2 tbsp hazelnut liqueur, such as Frangelico
Mascarpone Cream:
- 2 cups whipping cream
- 8 oz mascarpone cheese
- ¼ cup pure maple syrup
Instructions
- 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 of 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.
For the Coffee Syrup:
- 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.
For the Mascarpone Cream:
- In a medium bowl add the whipping cream, mascarpone cheese, and maple syrup. Beat until medium stiff peaks form. Set aside.
To Assemble:
- 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.
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Nutrition
*Nutritional information is not guaranteed to be accurate.
Did you try this recipe?
Please Leave a Review & Star Rating!Disclaimer: At the time of this post, I was in a paid working partnership with Truvia® Brand and will be posting 1 recipe a month using Truvia® products over the course of 12 months. All opinions are my own and are priceless.
Hi! I’m Heather
I’m Heather, a recipe developer and content creator based in Vancouver, Washington. I started Farmgirl Gourmet in 2006 because I believed weeknight dinners shouldn’t be boring and gourmet shouldn’t mean complicated. I’m also the co-founder of Spiceology, so safe to say I think about food for a living. Stick around for recipes that actually make it into your regular rotation.
I really love this recipe and hope you will too!
Hi, This Pumpkin Tiramisu recipe sounds great! I live in Spain and I’m unable to find Truvia here, at least at the moment. Could you tell me for how many cups of sugar should I need to replace it to make the recipe work? Thanks!
Yum! This looks delicious, Heather! Hope you and your family have a very Happy Thanksgiving!