Pumpkin Spice Tiramisu (by Olivia’s kitchen)

Ingredients:

▢ 2 cans full fat coconut milk chilled in the fridge overnight before preparing tiramisu

▢ 1½ cups raw, unsalted cashews soaked in boiling water for at least 15 minutes before preparing tiramisu

▢ ½ cup dairy-free milk

▢ ½ cup maple syrup

▢ ½ cup pumpkin purée

▢ 2 teaspoon lemon juice

▢ 2 teaspoon vanilla extract

Instructions:

The night before you're going to make the tiramisu jars, place your cans of coconut milk in the fridge

1½ teaspoon pumpkin pie spice a combination of cinnamon, nutmeg, ginger, cloves, allspice

⅛ teaspoon fine salt 2 packages gluten-free ladyfingers (I use Schar brand) you won't use all of the second package. 1 package may suffice depending on your pan shape and layering.

1½ cups strong brewed coffee or espresso cool/cold

2 tablespoon cocoa powder mixed with ½ teaspoon cinnamon for dusting

begin, place the cashews in a bowl and cover with boiling water to soften them. Brew your coffee or espresso at the same time and place in the fridge to cool completely.

Drain and rinse the cashews. Add to a high-powered blender with the dairy-free milk, maple syrup, pumpkin purée, lemon juice, vanilla, pumpkin pie spice, and salt. Blend for 2 minutes until smooth and creamy. Set aside, and if there is room, place in the fridge to cool while you perform the next step.

In a large bowl, scoop out the thick white part of both coconut milk cans. It should be pretty solid after chilling. Discard the coconut water or save for another recipe. Using a hand mixer, whip the coconut milk for 2-4 minutes until air has incorporated and it is light and fluffy.

#pumpkin filler dish #pumpkin #tiramisu #fallvibes🍂 #fall2024 #falldessert

#glutenfree