Description
Meet your new no-bake holiday hero. This trifle layers silky pumpkin mascarpone cream with bold espresso-soaked gingersnaps, creating a decadent twist on classic tiramisu. Served in a glass dish for ultimate visual drama, it’s the kind of dessert that draws oohs before the first spoonful—perfect for impressing guests without turning on the oven.
Ingredients
2 cups heavy cream
8 oz mascarpone cheese, room temp
1 cup pumpkin puree
½ cup powdered sugar
1 tsp vanilla extract
1 tsp cinnamon
½ tsp nutmeg
¼ tsp ground ginger
¼ tsp allspice
1 ½ cups strong brewed coffee or espresso, cooled
2 tbsp brown sugar
1–2 packages gingersnap cookies
Optional garnish: crushed gingersnaps, whipped cream, cinnamon
Instructions
In a large bowl, beat heavy cream until stiff peaks form. Set aside.
In another bowl, mix mascarpone, pumpkin puree, powdered sugar, vanilla, and spices until smooth. Gently fold in whipped cream.
Combine coffee and brown sugar in a shallow dish. Quickly dip each gingersnap into the coffee mixture—don’t soak.
In a trifle dish or clear glass bowl, layer: soaked gingersnaps, pumpkin cream, and repeat until the dish is full.
Finish with a smooth layer of pumpkin cream and sprinkle with crushed gingersnaps or cinnamon.
Chill at least 4 hours or overnight before serving.
- Prep Time: 20 mins
- Cook Time: 4 hrs
- Category: Dessert
Nutrition
- Calories: 420
- Sugar: 22g
- Fat: 28g
- Carbohydrates: 36g
- Protein: 4g