This post is sponsored by Reddi-Wip.
I had the pleasure of talking with an IBC reader the other day via social media. Even though we don’t know each other personally, this individual comment about how much I love any pumpkin-related sweet. I wasn’t surprised by the remark since I’ve mentioned it many times on the blog and am constantly pinning and sharing sweet pumpkin recipes on Facebook.
While there are days when social media drives me nuts (as I’m sure it does everyone), I love when I’m able to use it to connect with people, share joy, and see that joy inspire others. It’s been said that happiness is contagious, and I couldn’t agree more.
Over the next few months, I’m teaming up with Reddi-wip and their #ShareTheJoy program. The idea behind this program is to find joyful opportunities during our busy days and to share the joy with others. Of course, at the end of the day, if we are happy, it’s easier to spread that happiness to others.
Back to the kind reader who noticed my love of all things pumpkin: I thought it would be only appropriate to kick off this series with a pumpkin-inspired treat. Today, I’m showing you how to make Chocolate Pumpkin Tiramisu.
I know I say this about every dessert (’cause it’s true), but Tiramisu is one of my favorites. If I go to a good Italian restaurant that has tiramisu on the menu, you can bet I order it. And I don’t share a bite.
This recipe for Chocolate Pumpkin Tiramisu adds a seasonal twist to the classic. Plus, it’s created in individual glasses so the presentation is beautiful and personalized.
Layers of lady fingers dipped in chocolate coffee are topped with a pumpkin- infused mascarpone cream that I could literally eat just by itself. Shredded chocolate also finds its way between the layers. Finally, the whole thing is topped off with Reddi-Wip and a little more shredded chocolate. The best part? No baking is required, and you can whip it up in about 30 minutes (with chilling).
Invite your friends and family over for dessert. – There will be an explosion of joy for all of your senses. Trust me, these sweet little treats are exquisitely delicious, perfectly seasonal, and so-o-o simple.
Here's what you will need:
1 1/2 bars (3.5 ounces) dark chocolate
1 1/2 cups hot coffee
6 tablespoons bourbon
1 1/2 cups mascarpone
1 cup confectioners' sugar
2/3 cup heavy cream
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon pumpkin pie spice
1/4 teaspoon cinnamon
1 cup canned pumpkin puree
3 packages (3 ounces) soft Italian ladyfingers (54 cookies)
1 can Reddi-Wip
Begin by coarsely chopping one bar of chocolate. Transfer the chopped chocolate to a large bowl, pour in the coffee and whisk until the chocolate is melted. Then, whisk in 4 tablespoons of bourbon.
In another large bowl, using an electric mixer, beat together the mascarpone, confectioner's sugar, heavy cream, vanilla, pumpkin pie spice, cinnamon, and remaining 2 tablespoons of bourbon until fluffy. (About 2 minutes.) Add the pumpkin puree and mix until blended and creamy. (At this point, it's recommended to put this mixture into a large piping bag. However, you can spoon the mixture into your glasses if you do not have a piping bag.)
Begin with 1/3 of the lady fingers. Quickly dip each ladyfinger into the chocolate coffee mixture (about 2 seconds) then arrange them in layers on the bottom of your glasses. Use 3 lady fingers for each layer. Next, pipe (or spoon) a layer of the pumpkin mixture on top of the cookies. Then, grate some of the chocolate onto the pumpkin mixture.
Repeat the layers twice more with the remaining ladyfingers, pumpkin mixture and chocolate. Cover and refrigerate for about four hours. Before serving, top with Reddi-Whip and additional grated chocolate.
With that, your fall-inspired, joy-filled dessert is ready!