The mini pumpkin whoopie pies (seen in main photo at top) were something my co-worker and I whipped up at work. They are to-die-for. No joke. The recipe is here.
Pumpkin Tiramisu Parfait
Serving Size / Yield
16 servings
Ingredients
- 2 oz. caramel coffee liqueur
- 1 C. brewed Starbucks® Caramel Natural flavored coffee, or any seasonal coffee
- 3/4 C. pumpkin
- 1 tsp. ground cinnamon
- 1/2 tsp. ground ginger
- 1/4 tsp. salt
- 1/2 C. whipping cream
- 1/4 C. granulated sugar
- 10 oz. mascarpone cheese, room-temperature
- 1 Tbsp. powdered sugar
- 1/2 C. whipping cream
- 6-8 oz. mini vanilla wafer cookies (approximately 100 mini cookies)
Directions
1. Line up 16 individual serving glasses. In a small bowl, combine caramel coffee liqueur and Starbucks® Caramel Natural flavored coffee. Set aside.
2. Filling: In a small bowl, combine pumpkin, cinnamon, ginger and salt. Set aside. In a small mixing bowl, combine 1/2 cup whipping cream and granulated sugar. Beat with an electric mixer on medium speed until soft peaks form. Gently fold whipped cream into pumpkin mixture.
3. Topping: In another small mixing bowl, combine mascarpone cheese and powdered sugar. Beat on low speed until combined. Gradually beat in the last 1/2 cup whipping cream just until thickened. Scoop topping into a large plastic zip bag.
4. To assemble, dip two small cookies into the coffee liqueur mixture and drop into bottom of serving glass. With a small portion scoop or spoon, drop a tablespoon of the pumpkin mixture over the cookies. Snip the corner off of the plastic bag with filling. Fill serving glass up to about half full with topping (about 1 tablespoon). Repeat layers one more time.
5. Repeat step 4 for remaining serving glasses.
6. Set each glass on a cookie sheet and place in the refrigerator for at least 2 hours (up to 48 hours) to set.
7. Before serving, top each tiramisu with two small wafer cookies. Serve chilled.
Can be stored in the refrigerator for up to 4 days.
2. Filling: In a small bowl, combine pumpkin, cinnamon, ginger and salt. Set aside. In a small mixing bowl, combine 1/2 cup whipping cream and granulated sugar. Beat with an electric mixer on medium speed until soft peaks form. Gently fold whipped cream into pumpkin mixture.
3. Topping: In another small mixing bowl, combine mascarpone cheese and powdered sugar. Beat on low speed until combined. Gradually beat in the last 1/2 cup whipping cream just until thickened. Scoop topping into a large plastic zip bag.
4. To assemble, dip two small cookies into the coffee liqueur mixture and drop into bottom of serving glass. With a small portion scoop or spoon, drop a tablespoon of the pumpkin mixture over the cookies. Snip the corner off of the plastic bag with filling. Fill serving glass up to about half full with topping (about 1 tablespoon). Repeat layers one more time.
5. Repeat step 4 for remaining serving glasses.
6. Set each glass on a cookie sheet and place in the refrigerator for at least 2 hours (up to 48 hours) to set.
7. Before serving, top each tiramisu with two small wafer cookies. Serve chilled.
Can be stored in the refrigerator for up to 4 days.
In my mind, the small desserts were a success. The only problem was - I didn't announce 'dessert is served' or anything, so they were slowly eaten throughout the day instead of after dinner. It's ok though, my mom always told me to eat dessert first - in case you don't leave room for it after dinner.
