Pumpkin, Nutella and Frangelico make this an extraordinary Tiramisu, this Nutella Pumpkin Tiramisu is the perfect dish for your fall party
Tiramisu is my jam, at a local restaurant, Roman Cucina, I almost always order it. It is one of my favorite desserts of all time.
Like most things, there is good tiramisu and bad tiramisu. I prefer to really taste the Mascarpone Cheese while lots of places seem to serve a more whipped cream filling. It’s all about the Mascarpone in my world.
I’ve come across Nutella Tiramisu numerous times. I am on a Nutella kick right now. And with it being Fall and all, you know pumpkin everything. This seemed like an obvious choice. And forget the Rum lets use Frangelico! Hazelnut liqueur! Sign me the hell up!
This is one of those perfect desserts for a party. Really anytime.
It takes all of 20 minutes to whip up. It’s the waiting part that’s hard. But it’s always so amazing waking up the next day and everything is already done. Some of my favorite things are made the day before like this and this.
I used the soft lady fingers, you could use hard just dip them a little longer than the soft.
In the bowl of an electric mixer combine the egg yolks and granulated sugar. Mix for 3-5 minutes, until the mixture is a very pale yellow. Mix in Frangelico, then pumpkin pie spice and salt. Then mix in mascarpone and pumpkin puree combine until no white streaks remain. Scoop batter into a larger bowl. Using the original bowl beat the heavy cream until stiff peaks form. Then fold the whipped cream into the pumpkin mascarpone mixture.
In a piping bag fitted with a small round tip or a ziploc bag with the corner tip cut off fill with Nutella, set aside.
In a shallow large dish combine strong coffee with espresso powder and Frangelico, set aside.
Dip each lady finger for 1/2 second into the coffee mixture, be careful as you do not want the fingers to be soggy. Layer the lady fingers around the prepared pan in a single layer. Then scoop 1/3 of the pumpkin cream mixture and spread evenly on top of single layer of lady fingers. Drizzle Nutella in a zig zag or circular pattern to cover the majority of the top. Then dip more lady fingers and create a second layer topping with 1/3 of the pumpkin cream mixture and drizzle with Nutella again. Finally do the exact same for one more layer, finishing the Nutella layer as decorative as you would like.
Wrap the pan with plastic wrap and chill in the fridge for at least 6 hours preferably overnight.
I was strolling the aisles of Costco, which may I say is not a smart idea, when I came across this cake. It was on special as well, which I can never resist!
I was SOOO excited to try it. I absolutely LOVE tiramisu. My favorite of all time is from Roman Cucina. Anyways I had mixed thoughts about how good this would be. Costco usually puts out really good products but I also have really high standards for tiramisu.
I was anxious to take a bite so as soon as I got home I did!
I was pleasantly surprised. The cake was good and moist. It could have been moister but it was good enough. I enjoyed the coffee flavor. Although there was no liquor :/ I always like that addition. 😉
Obviously I think a homemade tiramisu is better. But on short notice/laziness this is a GREAT option. I would definitely bring it to a party or dinner get together.
Tiramisu is one of my ALL time favorite deserts. Years ago I worked at an Italian restaurant and the owner made homemade Tiramisu, that was when I first fell in love. A few nights a week I would take a nice (large) piece home to devour. I justified doing it so often by sharing with my mother 🙂 The restaurant eventually closed down and I was left with no tiramisu! I searched for a delicious one but some were too soggy, too dry, the marscarpone flavor didn’t come through…etc. Well I have now found my favorite Tiramisu from a local restaurant Roman Cucina! Their pasta dishes are delicious as well. If you are in the Orange County area go check it out!
So back to my love of tiramisu- here is a cupcake that is wonderful! I even layered some chocolate in between the cupcake and frosting 🙂 YUM!
Cupcakes: 1 3/4 cups plus 2tbsp cake flour 1 1/4 tsp baking powder 3/4 tsp salt 6 tbsp milk 1 vanilla bean split lengthwise 6 tbsp unsalted butter at room temperature 5 large eggs plus 4 large egg yolks 1 1/2 cups sugar
Syrup: 1 cup freshly brewed espresso (or very strong coffee) 5 tbsp Kahlua 9 tbsp sugar
Chocolate layer: 3/4 cup semi-sweet chocolate chips
Frosting: 1 1/2 cups heavy cream 12 oz marscarpone cheese at room temperature 1 1/4 cups confectioners’ sugar
1. Preheat oven to 325F. Line cupcake pans with liners. In a medium sized bowl combine the cake flour(sifted), baking powder and salt. Whisk to blend. Set aside. Put a small saucepan over medium heat and add milk, vanilla bean seeds and the bean. Heat until the mixture bubbles around the edge, and let it stand for 15 minutes. Remove the vanilla bean pod.
2. In the bowl of an electric add eggs, egg yolks and sugar and whisk until just blended. Put mixing bowl over a medium saucepan of simmering water. Whisk occasionally until sugar is dissolved and mixture is warm about 6 minutes. Remove bowl from saucepan and place back in the electric mixer and whisk until mixture is fluffy, pale yellow and thick enough that it ribbons.
3.Fold the flour mixture into the egg mixture in 3 additions. Stir 3/4 cup of the batter into the milk mixture to thicken it. Then fold the milk mixture into the batter. Fill cupcake lined pan evenly and bake for 20 minutes. Rotate the cupcakes halfway through and take out when the edges are light golden brown and the cupcakes are set. Let the cupcake pan sit on a wire rack to cool for 5 minutes then transfer cupcakes to wire rack.
4. In a small bowl mix together sugar, Kahlua and espresso. Set aside. Use a metal skewer to poke holes in the cupcakes. Take the syrup and use a pastry brush to brush the syrup all over the top of the cupcakes.
5. Use a double broiler or a bowl over simmering water to melt semi-sweet chocolate chips. Melt them until they are shiny and stir together. While melting cover a cookie sheet with wax paper. Once chocolate is melted add to a piping bag with small round tip and create zig zag designs or circles. Put in the fridge to harden.
6. In the bowl of an electric mixer on medium-high speed whisk the heavy whipping cream. Once hard peaks are formed scrape the cream out into a clean bowl. Put the bowl (not cleaned) back in the electric mixer and use the paddle attachment to mix the marscarpone cheese and sifted confectioners’ sugar together until its light and fluffy. (Note: Make sure the marscarpone is at room temperature otherwise the frosting will have little balls of marscarpone.) Gently fold in the whipped cream into the marscarpone mixture until combined. I piped the frosting onto the cupcakes with a large round tip but you can get creative and use any tip or even use a knife to spread it on:). Sprinkle with unsweetened cocoa powder.