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recipe image Pumpkin Spice Tiramisu

Pumpkin Spice Tiramisu

Pumpkin Spice Tiramisu

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  • Preparation timePrep time40 min
  • Ready inReady in6 hr 40 min
  • ServingsPortionsPortions 10

Ingredients

For Coffee
  • 2 cups espresso or strong coffee
For Assembly
  • 32 store bought ladyfingers
  • 3/4 cups dairy-free cream cheese, such as Violife® Just Like Cream Cheese, cold
  • 2 cups Country Crock® Plant Cream, cold
  • 1 teaspoon vanilla extract
  • 1 tablespoon cocoa powder, for dusting
  • 1 tablespoon cinnamon, for dusting
  • 1 tablespoon pumpkin pie spice, for dusting
For Dairy-Free Pumpkin Spice "Mascarpone Cheese"

Nutritional Guidelines (per serving)

      See Full Nutritional GuidelinesClose

      (Nutrition information is calculated using an ingredient database and should be considered an estimate.)

      Instructions

      1. Make the espresso coffee or strong coffee and set aside to cool slightly while you move on with the recipe.
      2. In a large mixing bowl, add in the Country Crock Plant Butter. Using a handheld blender, blend for about 5 minutes until pale and fluffy. Sift in the icing sugar, pumpkin pie spice, salt and vanilla extract and mix. Add in room temperature dairy free yogurt (*if not room temperature, see notes) and mix well for 5 more minutes until it no longer looks like it’s splitting, scraping down the sides of the bowl as needed. Set aside.
      3. To assemble, quickly dip lady fingers into the coffee (do not over dip or they will get too soggy). Place into a 9x9” baking dish to form the first layer. Using an offset spatula, spread half of the pumpkin spice “mascarpone cheese” evenly over the lady fingers.
      4. Repeat the ladyfinger layer with the “mascarpone” again, ending with the “mascarpone” layer being the top.
      5. In a medium chilled bowl, using a handheld mixer, add the dairy free cream cheese and blend for about 30 seconds. Slowly add the Country Crock Plant Cream or dairy free cream and vanilla extract until stiff peaks are formed. Add to a piping bag fitted with a large round tip and pipe dollops all over top of the dessert. Or, simply spread the Country Crock Plant Cream mixture over top.
      6. Stir together cocoa, cinnamon, and pumpkin pie spice and dust the entire dessert with the mixture. Wipe the edge of the dish. If able to cover the dessert without ruining the whipped topping, place plastic wrap over top. If it will be ruined, just leave it uncovered. Place in fridge for at least 6 hours or overnight to set.
      7. Using a sharp knife, carefully slice the tiramisu into squares, wiping the knife between each cut to make clean slices. Using a spatula, lift a square out and serve (the first slice is always the messiest!). Enjoy!
      if dairy free yogurt is not at room temperature it will split the Country Crock Plant Butter mixture. If it is cold, put it in a small bowl and set this bowl inside another bowl that is filled with warm water until warmed up slightly

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