CONTEST WINNER: Pumpkin Tiramisu Parfait

CONTEST WINNER: Pumpkin Tiramisu Parfait


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Alise won the We Wish You Happy Cooking Holiday Recipe Contest for 2011 with her beautiful and scrumptious Pumpkin Tiramisu Parfait. In the words of this recipe's creator, "My solution to trying each dessert during the holidays? Portion control. Easily made ahead of time, this Pumpkin Tiramisu Parfait is the perfect addition to any dessert table. It's light, fluffy and full of rich, seasonal flavors. My recipe requires simple ingredients that everyone can find in their local grocery store. Just be sure to brew some extra coffee for yourself!"

Time needed

1 hour preparation + 2 hour cooking

Serving Size / Yield

16 servings


  • 2 oz. caramel coffee liqueur
  • 1 C. brewed StarbucksĀ® Caramel Natural flavored coffee, or any seasonal coffee
  • 3/4 C. pumpkin
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground ginger
  • 1/4 tsp. salt
  • 1/2 C. whipping cream
  • 1/4 C. granulated sugar
  • 10 oz. mascarpone cheese, room-temperature
  • 1 Tbsp. powdered sugar
  • 1/2 C. whipping cream
  • 6-8 oz. mini vanilla wafer cookies (approximately 100 mini cookies)

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1. Line up 16 individual serving glasses. In a small bowl, combine caramel coffee liqueur and Starbucks® Caramel Natural flavored coffee. Set aside.

2. Filling: In a small bowl, combine pumpkin, cinnamon, ginger and salt. Set aside.  In a small mixing bowl, combine 1/2 cup whipping cream and granulated sugar. Beat with an electric mixer on medium speed until soft peaks form. Gently fold whipped cream into pumpkin mixture.

3. Topping: In another small mixing bowl, combine mascarpone cheese and powdered sugar. Beat on low speed until combined. Gradually beat in the last 1/2 cup whipping cream just until thickened. Scoop topping into a large plastic zip bag.

4. To assemble, dip two small cookies into the coffee liqueur mixture and drop into bottom of serving glass. With a small portion scoop or spoon, drop a tablespoon of the pumpkin mixture over the cookies. Snip the corner off of the plastic bag with filling.  Fill serving glass up to about half full with topping (about 1 tablespoon). Repeat layers one more time.

5. Repeat step 4 for remaining serving glasses.

6. Set each glass on a cookie sheet and place in the refrigerator for at least 2 hours (up to 48 hours) to set.

7. Before serving, top each tiramisu with two small wafer cookies. Serve chilled.

Can be stored in the refrigerator for up to 4 days.

By: Alise Sjostrom of Lake Mills, Wisconsin

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