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!
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.
This Pumpkin Tiramisu is layered with….
Spiced Vanilla Cake
Pumpkin Spice Syrup
Freshly Brewed Coffee
&
Rich Pumpkin Cashew Mascarpone
Pumpkin Tiramisu Parfait
By: Taavi Elizabeth Serves: 3-4
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
- 1 batch pumpkin spice syrup (by Oh She Glows)
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:
- Prepare and bake the vanilla cake, adding in the spices to the dry ingredients. Set aside while preparing pumpkin spice syrup.
- Prepare syrup, store in a small jar, and set aside to cool.
- Mascarpone: Blend all ingredients together, except cream cheese and coffee, until creamy. Pour into a small mixing bowl. Whisk in cream cheese until incorporated.
- 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!