Gluten Free Pumpkin Tiramisu Recipe
This Gluten Free Pumpkin Tiramisu is a delicious twist on the classic Italian dessert, incorporating autumnal flavors with pumpkin puree and warm spices. Made with almond and coconut flours, it offers a moist and flavorful cake base that is layered with a creamy pumpkin mascarpone filling and soaked in espresso and dark rum to create a rich, festive treat perfect for fall celebrations or any special occasion.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes (+ 2 hours chilling time)
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Italian-inspired
- Diet: Gluten Free
Ingredients
Scale
Cake Layer
- 2 cups almond flour
- 1/2 cup powdered sweetener
- 1/3 cups 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
Coffee 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 heavy whipping cream
- 1/2 cup powdered sweetener
- 1 cup canned pumpkin puree
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
Topping
- 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 ensure easy removal of the baked cake.
- Prepare Batter: In a large bowl, whisk together the eggs, almond milk, melted butter, and vanilla extract until the mixture is frothy to incorporate air and blend flavors.
- Add Dry Ingredients: Stir in the almond flour, coconut flour, powdered sweetener, baking powder, and salt until the batter is smooth and slightly thick.
- Bake Cake: Pour and spread the batter evenly in the prepared pan, smoothing the top. Bake for 15 to 20 minutes until the edges turn golden and the center feels firm to the touch.
- Cool Cake: Remove the cake from the oven and let it cool completely on a wire rack before proceeding to assemble the tiramisu.
- Make Pumpkin Mascarpone Filling: In a large bowl, beat the mascarpone, pumpkin puree, powdered sweetener, vanilla extract, cinnamon, and pumpkin pie spice until all ingredients are thoroughly combined and smooth.
- Slice Cake: Once cooled, carefully slice the cake horizontally into two even layers using a serrated knife for a clean cut.
- Prepare Coffee Syrup: Combine the espresso or strong coffee with the dark rum or brandy and have this ready to soak the cake layers.
- Assemble Bottom Layer: Place one cake layer on your serving dish and drizzle half of the coffee syrup evenly over it to infuse flavor and moisture.
- Spread Filling: Spread half of the pumpkin mascarpone filling over the soaked cake layer, smoothing it with a spatula.
- Top with Second Layer: Place the second cake layer on top and brush it with the remaining coffee syrup to moisten.
- Finish Filling: Spread the remaining pumpkin mascarpone filling evenly on the top cake layer for a luscious finish.
- Dust and Serve: Just before serving, dust generously with cinnamon or pumpkin pie seasoning to enhance aroma and presentation.
Notes
- This tiramisu is best served chilled – refrigerate for at least 2 hours to allow flavors to meld before serving.
- Use freshly brewed espresso or very strong coffee for the best depth of flavor in the syrup.
- You can substitute the dark rum with brandy or a rum extract to suit your preference or dietary restrictions.
- Almond milk and almond flour make this dessert naturally gluten-free and dairy limited; make sure to check all ingredients if preparing for strict gluten-free or allergy needs.
- Leftovers can be stored covered in the refrigerator for up to 3 days.
Keywords: Gluten Free, Pumpkin, Tiramisu, Autumn Dessert, Mascarpone, Low Carb, Almond Flour, Coffee Dessert
Find it online: https://kitchenwithkai.com/gluten-free-pumpkin-tiramisu-recipe/
