Pumpkin Cream Cold Brew Icebox Cake
User Reviews
5
Pumpkin Cream Cold Brew Icebox Cake
Description
This Pumpkin Cream Cold Brew Icebox Cake brings together a distinct espresso mascarpone cream and a softly whipped pumpkin cream, layered with crunchy graham crackers to create a dessert with both creamy and slightly crumbly textures. The espresso layer is sweetened and flavored with vanilla and instant espresso powder, while the pumpkin layer incorporates pumpkin puree, sugar, pumpkin spice, and vanilla for a seasonal flavor. Layers of graham crackers act as a base and interspersed layers before topping with crushed crackers and cinnamon to finish.
The cake is assembled in a 9x9 inch dish by layering graham crackers followed by half the espresso cream and half the pumpkin cream. This layering process is then repeated to build a chilled dessert that lets the flavors meld and crackers soften overnight or several hours in the fridge. The cold brew and pumpkin flavors combine to provide a balance of sweetness and spice, with a light but rich mouthfeel from the whipped creams and mascarpone.
This icebox cake is best served cold as a make-ahead dessert suitable for fall celebrations or any time a coffee and pumpkin-flavored sweet is desired. The layers create a contrast between the creamy fillings and the softened grahams, providing a pleasant textural variety that is more refined than a simple pudding or mousse.
Ingredients
- 1 graham crackers 14 ounce box
espresso layer
- 1 ½ cups heavy cream
- 8 ounces mascarpone cheese at room temperature
- 1/3 cup granulated sugar
- 2 ½ tablespoons instant espresso powder
- 2 teaspoons vanilla extract
pumpkin layer
- 1 ½ cups heavy cream
- ¾ cup pumpkin puree
- ⅔ cup sugar
- 1 ½ teaspoons pumpkin spice
- 2 teaspoons vanilla extract
- graham crackers for topping, crushed
- cassia cinnamon for topping, or pumpkin spice
Instructions
- You need a 9x9 inch square dish to start!
- I like to make the espresso layer first. Beat the heavy cream with an electric mixer on medium speed (I like a hand mixer for this) until it begins to thicken - right before you have soft peaks. Beat in the mascarpone cheese until combined. Beat in the sugar, espresso powder and vanilla extract. Set the bowl aside the scrape as much espresso cream mixture off the beaters into the bowl. I don’t fully clean the beaters - we’re going to mix the flavors anyway!
- In a second bowl, do the same. Beat the heavy cream with an electric mixer on medium speed until it begins to thicken, right before soft peaks form. Beat in the pumpkin puree until combined. Beat in the sugar, pumpkin spice and vanilla extract until soft and fluffy.
- Grab your 9x9 inch dish. Layer the graham crackers on the bottom - I actually like to do 2 layers. Next, add half of the espresso cream mixture, spreading it over the grahams.
- Take half of the pumpkin mixture and spread it on next. Top the pumpkin with another layers of graham crackers. Again, I like 2 layers here! But you can always do 2 layers. Top the grahams with the rest of the espresso mixture. Top that with the rest of the pumpkin mixture.
- Cover the dish with plastic wrap and stick it in the fridge - for at least 8 hours or preferably overnight. If you want clean-cut slices, stick the dish in the freezer before serving. Otherwise, you can cut or scoop it out of the dish!
- Before serving, top with fresh crushed graham crackers and a sprinkle of pumpkin spice. Enjoy!
User Reviews
Overall Rating
5
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