Pumpkin Tiramisu
Prep Time
25mins
Time to Table
6hr 30mins
Servings
18
shop Daisyprint recipe
Ingredients
- 1 cup canned pumpkin puree
- 1 cup Daisy Cottage Cheese
- 8 ounces cream cheese, softened
- 3/4 cup packed light brown sugar
- 1 1/4 teaspoons pumpkin pie spice
- 1 3/4 cups heavy whipping cream, divided
- 3/4 cup Daisy Sour Cream, divided
- 2 1/2 tablespoons , plus 1/4 cup sugar, divided
- 3/4 cup strong hot coffee
- 32 ladyfinger cookies
- 1/8 teaspoon unsweetened cocoa
Ingredients
- 1 cup canned pumpkin puree
- 1 cup Daisy Cottage Cheese
- 8 ounces cream cheese, softened
- 3/4 cup packed light brown sugar
- 1 1/4 teaspoons pumpkin pie spice
- 1 3/4 cups heavy whipping cream, divided
- 3/4 cup Daisy Sour Cream, divided
- 2 1/2 tablespoons , plus 1/4 cup sugar, divided
- 3/4 cup strong hot coffee
- 32 ladyfinger cookies
- 1/8 teaspoon unsweetened cocoa
Directions
- Combine the pumpkin, cottage cheese, cream cheese, brown sugar and pumpkin pie spice in a food processor. Process until smooth.
- Beat 1 cup whipping cream and 1/2 cup sour cream in a large bowl at medium-high speed until soft peaks form. Add 1 1/2 tablespoons of the sugar and continue beating until stiff peaks form. Gently fold the cream mixture into the pumpkin mixture.
- Spray a 9x13-inch pan with nonstick cooking spray.
- Combine the coffee and 1/4 cup sugar in a small bowl. Stir until the sugar dissolves. Dip both sides of the ladyfingers in the coffee.
- Line the bottom of the baking dish with 16 ladyfingers, cutting if necessary to fit. Spread half of the pumpkin mixture over the cookies; repeat layers.
- Beat ¾ cup whipping cream, ¼ cup sour cream and 1 tablespoon sugar together in a large bowl at medium-high speed until stiff peaks form. Spread on top of the dessert.
- Cover and refrigerate for 6 to 8 hours (or overnight). Sprinkle with the cocoa right before serving.
- Calories:277
- Cholesterol:95
- Dietary Fiber:1
- Protein:5
- Sodium:128
- Total Carbohydrate:28
- Total Fat:16