Maple Pumpkin Gingersnap Tiramisu Trifle
User Reviews
4.9
Maple Pumpkin Gingersnap Tiramisu Trifle
Description
Maple Pumpkin Gingersnap Tiramisu Trifle constructs its flavor profile through layers of fluffy maple-sweetened whipped cream, pumpkin mascarpone enriched with powdered sugar and warm autumn spices, and robust espresso mixed with coffee liqueur. The gingersnap cookies soaked with espresso provide a soft but textured base, contrasting with the creamy filling. The mix of cinnamon, ginger, and allspice complements the maple and pumpkin notes while adding depth.
The dessert assembles in a clear trifle dish, alternating cookie and cream layers to build a visually appealing and flavorful treat. It emphasizes the seasonal tastes of fall and works well for gatherings or special occasions where a communal dessert is desirable.
Topped with chopped dark chocolate and a dusting of espresso powder, it adds a bittersweet balance to the otherwise sweet and spiced flavors. The rich mascarpone and whipped cream contribute smoothness and lightness to the dense coffee-soaked cookies beneath.
Ingredients
- 2 1/2 cups heavy cream cold
- 6 tablespoons maple syrup
- 16 ounces mascarpone cheese
- 1/2 cup pumpkin puree
- 3/4 cup powdered sugar
- 1/4 cup coffee liqueur
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon McCormick ground
- 1/2 teaspoon ground ginger McCormick brand
- 1/4 teaspoon ground allspice McCormick brand
- 8 ounces espresso freshly brewed
- 1 gingersnap cookies 16-ounce box
- instant espresso powder for sprinkling
- dark chocolate chopped, for topping
Instructions
- Place the cold cream and 2 tablespoons maple syrup in the bowl of your stand mixer and beat until peaks form and you have whipped cream. Scoop it into a bowl and stick it in the fridge until you need it.
- In a clean bowl of your stand mixer, beat the mascarpone cheese until it's creamy. Beat in the pumpkin puree, powdered sugar, 4 tablespoons maple syrup, 2 tablespoons coffee liqueur, vanilla extract, cinnamon, ginger and allspice. Beat until combined and smooth. Take 1/3 of the maple whipped cream and gently fold it into the pumpkin mascarpone mixture until combined and smooth.
- In a small bowl, whisk together the brewed espresso and the remaining coffee liqueur.
- Line a trifle dish with gingersnap cookies in a single layer, breaking some apart if needed to cover the dish. Brush them throughly with the espresso mixture. Top with a layer of the pumpkin mascarpone mixture. Add another layer of the gingersnaps, brush with the boozy espresso and top with the pumpkin mascarpone. Repeat this step until your cookies and pumpkin mascarpone is gone, two or so more times. Top the entire trifle with the remaining maple whipped cream. Refrigerate for 4 to 6 hours before serving.
- Before serving, crumble some gingersnap cookies on top and throw on some chopped chocolate. Sprinkle with instant espresso powder.
User Reviews
Overall Rating
4.9
You'll Also Love
