Pumpkin Tiramisu Parfait

I was brainstorming fall recipes the other day for the upcoming season, and I came across a Pumpkin Spice Syrup from Oh She Glows and I immediately ran to the kitchen to see if I had all the ingredients. 

Let me tell you…..this recipe is definitely a staple for me now for fall.

I had the great idea to use it in this pumpkin tiramisu recipe as a layer in the parfait. The syrup was soaked up nicely by the spiced vanilla cake, and I couldn’t stop eating it!

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This is a perfect recipe to make for family or friends for a gathering, picnic, party, etc. as it can be stored in individual mason jars! Perfect for a single serving dessert. 

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This Pumpkin Tiramisu is layered with…. 

Spiced Vanilla Cake 

Pumpkin Spice Syrup 

Freshly Brewed Coffee 

Rich Pumpkin Cashew Mascarpone

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Pumpkin Tiramisu Parfait 


By: Taavi Elizabeth     Serves: 3-4 

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Ingredients:

Spiced Vanilla Cake 

  • 1 Vanilla Cake (by The Spruce) +
  • 1/2 tsp ground cinnamon 
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground ginger 
  • 1/4 tsp ground cloves 

Pumpkin Spice Syrup

Pumpkin Mascarpone

  • 1/2 cup soaked cashews 
  • 1/4 cup non-dairy milk (I used cashew) 
  • 1/2 tsp vanilla extract (or 1/4 tsp seeds from 1 vanilla bean) 
  • 1/2 cup pumpkin puree 
  • 1/4 tsp salt 
  • 1/2 cup vegan cream cheese 
  • 1 tsp pumpkin pie spice 
  • 2 tbsp maple syrup 
  • 1/2 cup freshly brewed strong coffee

 

 

Directions:

  1. Prepare and bake the vanilla cake, adding in the spices to the dry ingredients. Set aside while preparing pumpkin spice syrup. 
  2. Prepare syrup, store in a small jar, and set aside to cool. 
  3. Mascarpone: Blend all ingredients together, except cream cheese and coffee, until creamy. Pour into a small mixing bowl. Whisk in cream cheese until incorporated. 
  4. Taking 3-4 small mason jars, start by layering 1/4 cup crumbled cake on bottom, followed by a generous brush of coffee. There is enough coffee when the cake is moist and is soaked quite a bit. Then spread on a thin layer of syrup, followed by 2 tbsp mascarpone, then repeat with cake, coffee, syrup and mascarpone again. Garnish with a coffee bean and sprinkle of cinnamon. Enjoy! 

Notes

* Feel free to make this gluten-free by baking a gluten-free cake recipe of choice. Make sure to add in the spices. 

*You will have quite a bit of leftover syrup, but that is totally fine! Store it in an airtight jar and use it to spice up coffees, frostings, and fall desserts! 

 

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