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–+ servings
A layered pumpkin tiramisu dessert in a glass topped with flaked almonds and cocoa.

Pumpkin Almond Tiramisu Cups

These pumpkin tiramisu cups layer vanilla mascarpone cream, dark chocolate custard, rum-soaked ladyfingers, and toasted almonds into one rich fall dessert. They look impressively fancy, but the glasses do most of the presentation work for you.
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Prep Time 30 minutes
Cook Time 40 minutes
Chill Time 4 hours
Course Dessert
Servings 6

EQUIPMENT (PAID LINKS)

Ingredients
  

For the Dark Chocolate Cream:

  • 1 cup plus 1 tablespoon whole milk
  • 3 large egg yolks
  • 2 tablespoons granulated sugar
  • 3 ½ ounces 70% dark chocolate finely chopped

For the Pumpkin Mascarpone Cream:

  • 14 ounces peeled and seeded pumpkin cut into small cubes
  • ¼ cup granulated sugar
  • Seeds from ½ vanilla bean or 1 teaspoon vanilla bean paste
  • 10 ½ ounces mascarpone cheese cool but soft enough to mix

For Assembly:

  • 18 to 24 crisp ladyfinger cookies
  • ¼ cup rum plus a few drops if needed
  • ½ cup toasted sliced almonds
  • About 2 tablespoons unsweetened cocoa powder

Instructions

  • Heat the Milk: Pour the milk into a small saucepan and warm it over medium-low heat until steaming and almost simmering. Do not let it boil.
    1 cup plus 1 tablespoon whole milk
  • Mix the Egg Yolks: Place the egg yolks in a heatproof bowl and whisk gently until smooth. Add the sugar and mix without whipping too much air into the eggs.
    3 large egg yolks, 2 tablespoons granulated sugar
  • Temper the Eggs: Slowly pour the hot milk into the egg yolk mixture while whisking constantly. Add the milk gradually so the eggs do not scramble.
  • Cook the Custard: Place the bowl over a saucepan of gently simmering water, making sure the bottom of the bowl does not touch the water. Stir constantly until the custard reaches 185°F or lightly coats the back of a spoon. It will remain fairly fluid because it does not contain flour or cornstarch.
  • Add the Chocolate: Remove the custard from the heat and let it cool for about 2 minutes. Add the chopped dark chocolate and stir until fully melted.
    3 ½ ounces 70% dark chocolate
    A whisk mixing chopped dark chocolate into a smooth cream inside a glass bowl.
  • Blend the Chocolate Cream: Blend the mixture briefly with an immersion blender until completely smooth. Keep the blender head under the surface to avoid adding too much air.
  • Chill the Chocolate Cream: Cover the chocolate cream and refrigerate it for at least 4 hours, or until thick and creamy.
  • Roast the Pumpkin: Preheat the oven to 350°F. Arrange the pumpkin cubes on a parchment-lined baking sheet and roast for 30 to 40 minutes, or until very soft.
    14 ounces peeled and seeded pumpkin
  • Puree the Pumpkin: Transfer the roasted pumpkin to a bowl and blend until completely smooth. If the pumpkin is too dry to blend, add a few drops of rum.
    ¼ cup rum
    An immersion blender pureeing roasted pumpkin inside a clear glass bowl.
  • Flavor the Pumpkin: Stir the sugar and vanilla into the pumpkin puree. Let the mixture cool completely to room temperature.
    ¼ cup granulated sugar, Seeds from ½ vanilla bean or 1 teaspoon vanilla bean paste
  • Make the Mascarpone Cream: Add the mascarpone to the cooled pumpkin puree. Beat with an electric mixer on low speed just until smooth and fully combined. Do not overmix, or the cream may become too loose.
    10 ½ ounces mascarpone cheese
  • Chill the Pumpkin Cream: Cover the pumpkin mascarpone cream and refrigerate it until ready to assemble the dessert.
  • Prepare the Creams: Transfer the pumpkin mascarpone cream to a piping bag fitted with a large star tip. Place the chilled chocolate cream in a second piping bag, or leave it in a bowl for spooning.
  • Add the First Cream Layer: Pipe a layer of pumpkin mascarpone cream into the bottom of each dessert glass.
  • Flavor the Ladyfingers: Pour the rum into a shallow bowl. Dip each ladyfinger very quickly in the rum, or lightly brush it with rum. The cookies should be flavored but not soaked through.
    A ladyfinger cookie soaking in a bowl of rum next to a stacked plate.
  • Add the Ladyfingers: Break the ladyfingers into pieces and arrange them over the pumpkin cream to create an even layer.
    18 to 24 crisp ladyfinger cookies
  • Add the Chocolate Cream: Spoon or pipe a layer of dark chocolate cream over the ladyfingers.
  • Add the Almonds: Sprinkle a small amount of toasted sliced almonds over the chocolate cream.
    ½ cup toasted sliced almonds
  • Repeat the Layers: Add another layer of rum-flavored ladyfingers, followed by a final layer of pumpkin mascarpone cream.
  • Finish the Tiramisu: Dust the tops with unsweetened cocoa powder and garnish with the remaining toasted sliced almonds.
    About 2 tablespoons unsweetened cocoa powder
  • Chill and Serve: Refrigerate the tiramisu cups until ready to serve. For firmer layers and a cleaner texture, chill them for about 1 hour after assembly.