Description
This Gluten Free Pumpkin Tiramisu is a delightful twist on the classic Italian dessert, combining moist almond and coconut flour cake layers with a rich pumpkin mascarpone filling. Infused with espresso and warm autumn spices, it’s a perfect dessert for fall that’s both gluten-free and indulgently creamy.
Ingredients
Scale
Cake Layer Ingredients
- 2 cups almond flour
- 1/2 cup sweetener (powdered)
- 1/3 cup coconut flour
- 2 tsp baking powder
- 4 large eggs (room temperature)
- 1/2 cup unsalted butter (melted)
- 1 2/3 cups almond milk
- 1 tsp vanilla extract
- 1/4 tsp salt
Soaking Syrup
- 1/2 cup espresso or strongly brewed coffee
- 2 tbsp dark rum or brandy
Pumpkin Mascarpone Filling
- 2 cups mascarpone (room temperature)
- 1 cup canned pumpkin puree
- 1/2 cup powdered sweetener
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
For Garnish
- Cinnamon or pumpkin pie seasoning (for dusting)
Instructions
- Make the Cake Layer: Preheat your oven to 350°F (180°C) and line a 9×13-inch sheet pan with parchment paper to prevent sticking. In a large bowl, whisk together the eggs, almond milk, melted butter, and vanilla extract until the mixture is frothy. Gradually add almond flour, coconut flour, powdered sweetener, baking powder, and salt, stirring until you have a smooth batter that will be slightly thick.
- Bake the Cake: Pour and spread the batter evenly into the prepared pan, smoothing the top surface. Bake for 15 to 20 minutes or until the edges turn golden and the center feels firm to the touch. Remove from the oven and allow to cool completely before proceeding to assembly.
- Prepare the Pumpkin Mascarpone Filling: In a large mixing bowl, beat together the mascarpone cheese, pumpkin puree, powdered sweetener, vanilla extract, cinnamon, and pumpkin pie spice until well combined and creamy. Set aside.
- Assemble the Pumpkin Tiramisu: Carefully slice the cooled cake horizontally into two even layers. Place one layer on your serving dish and drizzle half of the coffee-soaking syrup (espresso mixed with rum or brandy) evenly over the layer to infuse flavor and moisture.
- Add the Filling: Spread half of the pumpkin mascarpone filling evenly over the soaked cake layer.
- Layer the Second Cake: Place the second cake layer on top and brush it with the remaining coffee syrup to soak it thoroughly. Then spread the remaining pumpkin mascarpone filling evenly over the top.
- Final Touch: Just before serving, dust the top generously with cinnamon or pumpkin pie seasoning to enhance the flavor and presentation of your dessert.
Notes
- Ensure eggs and mascarpone are at room temperature for best mixing and texture.
- Use strong brewed coffee or espresso for intense flavor; decaf can be substituted.
- Chill the assembled tiramisu for at least an hour before serving for flavors to meld.
- Adjust sweetness according to preference or dietary requirements.
- For an alcohol-free version, omit the rum or brandy and increase coffee quantity slightly.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-inspired
Keywords: Gluten Free Pumpkin Tiramisu, pumpkin dessert, gluten free dessert, tiramisu recipe, pumpkin mascarpone, almond flour cake, fall dessert
