Pumpkin Spice Latté Tiramisu - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Lindsay Hunt
Add a punch of pumpkin to the creamy, layered treat.
Ingredients
- 1 1/4 c. boiling water
- 1/2 c. Bailey's Irish Liqueur
- 2 tbsp. instant espresso powder
- 3/4 c. plus 2 tbsp. granulated sugar, divided
- 1 1/2 tsp. pumpkin spice, divided, plus more for garnish
- 1 lb. mascarpone cheese (2 c.)
- 1 (15-oz.) can unsweetened pumpkin purée
- 1 tsp. vanilla extract
- 2 c. heavy whipping cream
- 2 tbsp. confectioners' sugar
- 36 ladyfingers (from 2 7-oz. packages)
- Chocolate shavings, for garnish
Instructions
- Stir together water, Bailey’s, espresso powder, 2 tablespoons sugar, and 1/2 teaspoon pumpkin spice in a shallow bowl until the sugar dissolves. Let cool while you make the pumpkin filling.
- Combine the mascarpone, pumpkin, vanilla, remaining pumpkin spice, and remaining granulated sugar in a medium bowl. Beat with an electric mixture until the sugar is dissolved and the mixture is fluffy.
- In a separate large bowl, use an electric mixer to whip the cream and confectioners sugar until stiff peaks form.
- Dip half of the ladyfingers in the cooled coffee mixture, making sure both sides are coated but the ladyfingers aren’t soaked through.
- Arrange the ladyfingers in neat rows in a 3-quart 9"-x-13" dish. Spread half of the pumpkin mixture, then half the whipped cream over the cookie layer. Repeat with remaining ladyfingers, pumpkin mixture, and whipped cream. Cover and refrigerate at least 6 hours and up to overnight.
- Take the tiramisu out of the refrigerator 30 minutes before serving. Garnish with chocolate shavings and a sprinkle of pumpkin spice.
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