Pumpkin Tiramisu Trifle

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PREP TIME: 40 MIN

TOTAL TIME: 40 MIN

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This is perfection!

Ingredients

Mousse

• 6oz Mascarpone(Room Temp)
• 1/2 Cup Pumpkin Puree
• 1 1/4 Cups Heavy Whipping Cream
• 1 Cup Granulated Sugar
• 1 Tsp Vanilla
• 1 Tsp Pumpkin Pie Spice
• 1/2 Tsp Cinnamon
• 1-7oz Bag Lady Fingers
• Whipped Topping (For topping)

Espresso

10oz Espresso

1 Tbsp Vanilla Syrup

Dusting

1 Tbsp Dark Cocoa Powder

½ Tsp Pumpkin Spice

Instructions

This makes 4 10oz Trifles
1. 1. Espresso: Begin by brewing the espresso in Bold Brew. Set aside allow to cool.
2. 2. Pumpkin Tiramisu: On a bowl add the heavy whipping cream, mascarpone, pumpkin, sugar, spices and vanilla and mix on low speed until combined. Then bump speed up to high and mix until you have stiff peaks.
3. 3. Assembly: Cut the lady fingers to fit your glass as you are filling.
4. 4. Add tiramisu filling to the bottom of the glass enough to cover the bottom.
5. 5. Soak the lady fingers and add them on top of the mousse.
6. 6. Continue this until the cup is filled ¾ of the way.
7. 7. Pipe or spoon whipped topping to the top of the glass.
8. 8. Dusting: Mix the pumpkin spice and cocoa powder and dust over the whipped topping.
9. 9. Enjoy!
10. 10. Keep refrigerated for up to 3 days!

TIPS

1. The cream cheese should only be allowed to room temp for about 30-45 mins depending on the temp of your home. It should be soft but still have a cool temperature. It is important to allow to soften if not it will not mix well and you will have an unpleasant lumpy mixture.
2. If you have extra batter you can save it and use it as a dip or enjoy on pancakes!.
3. It takes about 1-2 minutes for the mixture to get to its desired consistency. If you over beat it can get a buttery like texture. It needs to be smooth and have medium peaks where its fluffy but you’re able to pipe with the mixture.
4. The cheesecake mousse can be stored for up to 3 days.
5. Share your pics with me on social media! #sweetmelibakery