Pumpkin Tiramisu

I am a huge fan of Top Chef. On season 5, there was a competition to make Thanksgiving dinner for the Foo Fighters while they were on tour. One of the top chef competitors, Fabio, was from Italy and he made a Pumpkin Tiramisu. I thought it was brilliant! I had to make a keto version of Pumpkin Tiramisu because my Ethiopian-born children love anything coffee and I love anything with mascarpone cheese!

Pumpkin Tiramisu
 
Prep time
Cook time
Total time
 
Author:
Serves: 10
Ingredients
  • LadyFingers:
  • 3 large eggs, separated
  • ¼ cup Swerve confectioners’-style sweetener or equivalent amount of liquid or powdered sweetener (see page 000)
  • 1 teaspoon vanilla extract
  • ½ cup blanched almond flour
  • ¼ teaspoon baking powder
  • Pumpkin Mousse:
  • 1 (15-ounce) can pumpkin puree
  • 1¼ cup Swerve confectioners (or equivalent natural sweetener), divided
  • 1½ teaspoon Pumpkin pie spice
  • ⅛ teaspoon fine grain sea salt
  • 1½ cups mascarpone cheese (or cream cheese)
  • 2½ cups heavy cream
  • 1 cup decaf espresso or coffee, cooled
Instructions
  1. Preheat the oven 375°F. Grease a 9 by 9 inch baking dish and set aside.
  2. Make the ladyfingers: Put the egg whites in a medium-size bowl and the yolks in a larger bowl. Using a hand mixer, I n a medium-sized bowl, beat the 3 egg yolks with the sweetener for about 4 minutes, until lightened in color, then stir in the vanilla. In a separate bowl, beat the 3 egg whites until stiff peaks form. Fold the almond flour and baking powder into the egg whites, making sure not to overmix the batter. Fold in the egg yolk mixture. Pour the batter onto the baking dish. Bake for 25-30 minutes, until light golden. Remove from the oven and allow to cool in the pan. Cut into 3 by 1 inch ladyfingers.
  3. In a large bowl, whisk the pumpkin puree with the natural sweetener, pumpkin pie spice and salt. Add the mascarpone and 1½ cups of the heavy cream. Using an electric mixer, beat the pumpkin mixture at medium speed until soft peaks form.
  4. In a medium bowl, stir the brewed espresso/coffee with 2 tablespoons of the natural sweetener. Dip all sides of the ladyfingers in the coffee and arrange a layer in 10 glass serving glasses. Spread a layer of the pumpkin mousse on top. Repeat the layering, ending with a layer of the pumpkin mousse. Cover and refrigerate the tiramisu overnight.
  5. In a large bowl, using an electric mixer, beat the remaining 1 cup of cream with the remaining 2 tablespoons of natural sweetener until soft peaks form. Dollop the whipped cream over the tiramisu, garnish with pumpkin spice and a cinnamon stick, serve.
  6. Store extras in airtight container in the fridge for up to 4 days. Serve chilled.
Notes
Nutritional Information:
420 calories, 41g fat, 7g protein, 7g carbs, 2g fiber
 

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4 Comments

  • Paul says:

    Funny you say that about Top Chef that season. That episode was filmed in my city at the War Memorial which is a huge concert venue here. The name has since changed, but still the same venue. I watched that episode recently too. Thanks for this recipe too, looks amazing!!

  • Sandy C says:

    Looks delightful. I’m new to keto, with hopes of losing a total of 30 lbs. For recipes like this, how can I best calculate the macros? Thanks!

  • Cathy Weiss says:

    macros?

  • Mary-Leslie Holland says:

    Sounds really good! I have had to totally give up sweets; sadly,Swerve, and pretty much any sugar alcohol, seriously disagrees with my gut. It makes the choices much simpler though…