Tiramisu Trifle with Pumpkin Spice is a creamy, eggless tiramisu with impressive layers of coffee-soaked ladyfingers and whipped mascarpone cream. This show-stopping trifle showcases the warm fall flavors of coffee, pumpkin spice, and cinnamon sugar. Make this tiramisu recipe in a trifle bowl or in a traditional baking dish.
Place a glass or metal mixing bowl in the freezer for 10 minutes. Place the heavy whipping cream in the bowl and whisk by hand or using an electric mixer until the cream forms stiff peaks, about 3-4 minutes. Do not over mix or the cream will become lumpy.
1 ¼ cup heavy whipping cream
In a separate large bowl, mix mascarpone, Torani pumpkin sauce, and sugar. Gently fold in the whipped cream into the mascarpone using a spatula. Do not over mix or the cream will become grainy.
16 oz mascarpone cheese, ½ cup Torani pumpkin sauce, 3 tablespoon sugar
In a separate medium bowl, stir together coffee, pumpkin spice, and rum. Quickly dip the ladyfingers one at a time just until the cookies are wet, not soaked. Place in a single layer in the bottom of the trifle. Add a dollop of cream and smooth over with a spoon or offset spatula. Add another layer of coffee-dipped lady fingers, then another layer or mascarpone cream until you have 4-5 layers of ladyfingers and cream.
2 cups brewed espresso or dark roast coffee, 2 teaspoon pumpkin spice, 3 tablespoon rum or brandy, 300 grams Ladyfingers
In a small bowl, mix sugar and cinnamon. Dust cinnamon sugar on top of tiramisu. Refrigerate for at least 1 hour before serving.
¼ cup sugar, 2 teaspoon cinnamon
Notes
StorageUse a cover or wrap to cover the top of the trifle and store it in the refrigerator for up to 3 days. The ladyfingers will get mushy and break down after a few days.Make the tiramisu up to 2 days in advance of serving. As a result, the ladyfingers will become extra flavorful and the additional time will allow the biscuits to soak up all of the coffee and mascarpone cream.Top Tips
Chill the mixing bowl before making the whipped cream. This keeps the heavy whipped cream fat cold and prevents the fat from melting.
Don't soak the ladyfingers in the coffee mixture for too long! Quickly dip them to wet them but do not soak them through or they will get too soggy and the tiramisu will not hold its shape upon serving.
Use an offset spatula or a spoon to evenly smooth out the mascarpone mixture between layers. The offset spatula is thin enough to create precise swoops with minimal mess.