[Thanks to McCormick for sponsoring this post! This holiday season I’m sharing a few more delicious recipes featuring their spices.]
I’ve got a seriously special treat for you.
And I mean huge.
If you need a show-stopping dessert to serve a crowd this season, this maple gingersnap pumpkin tiramisu trifle is it. Layers of maple, pumpkin and crisp gingersnaps come together for a fall-forward tiramisu that feels luxurious but feeds a crowd easily.
I’ve loved tiramisu for as long as I can remember — even before I was a coffee fan. One of my earliest memories is ordering tiramisu at a local Italian spot and tasting the boozy, creamy layers for the first time. Over the years I’ve made many tiramisus, and this fall version in trifle form felt like the perfect holiday update.
Trifles are inherently nostalgic — my mom made an incredible one in the ’90s — and they still feel right for a crowd today. They might not always be perfect-looking once spooned onto plates, but the flavor always wins.
For this recipe I partnered with McCormick and leaned on their ground spices and maple syrup to build classic fall flavor. I mixed Ground Cinnamon, Ground Ginger and Ground Allspice to create a custom pumpkin spice blend, though McCormick Pumpkin Pie Spice is an easy substitute if you prefer.
The biggest twist from a traditional tiramisu here is the use of gingersnap cookies instead of ladyfingers. Gingersnaps are sturdy enough to take a soak of espresso and liqueur while still holding texture and a warm, spiced flavor. They create a slightly different but utterly delicious layered bite.
I didn’t think I loved gingersnaps on their own, but in this dish I couldn’t get enough.
The mascarpone base is sweetened with pure maple syrup, and the whipped cream topping is lightly maple-sweetened too. Pumpkin and spices fold into the mascarpone, making every spoonful creamy and rich — it’s hard to resist digging in before the official serving time.
A scattering of chopped dark chocolate on top adds depth without overwhelming the pumpkin and maple. A light dusting of instant espresso powder finishes it off for a true tiramisu vibe.
Serve with a shot of espresso and you’ve got a dessert that makes the day.
Maple Pumpkin Gingersnap Tiramisu Trifle
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Ingredients
- 2 1/2 cups cold heavy cream
- 6 tablespoons maple syrup
- 16 ounces mascarpone cheese
- 1/2 cup pumpkin puree
- 3/4 cup powdered sugar
- 1/4 cup coffee liqueur
- 1 teaspoon vanilla extract
- 1 teaspoon McCormick Ground Cinnamon
- 1/2 teaspoon McCormick Ground Ginger
- 1/4 teaspoon McCormick Ground Allspice
- 8 ounces freshly brewed espresso
- 1 16-ounce box gingersnap cookies
- instant espresso powder for sprinkling
- chopped dark chocolate for topping
Instructions
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Place the cold cream and 2 tablespoons maple syrup in the bowl of a stand mixer and beat until stiff peaks form. Transfer the whipped cream to a bowl and chill until needed.
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In a clean bowl, beat the mascarpone until smooth. Add pumpkin puree, powdered sugar, 4 tablespoons maple syrup, 2 tablespoons coffee liqueur, vanilla, cinnamon, ginger and allspice. Beat until fully combined. Fold one-third of the maple whipped cream into the pumpkin-mascarpone mixture until smooth.
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Whisk together the brewed espresso and the remaining coffee liqueur in a small bowl.
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Line a trifle dish with a single layer of gingersnaps, breaking cookies to fit as needed. Brush the cookies thoroughly with the espresso mixture. Spread a layer of the pumpkin-mascarpone over the cookies. Repeat layers of gingersnaps, espresso and pumpkin-mascarpone until ingredients are used, ending with pumpkin-mascarpone. Top with the remaining maple whipped cream. Refrigerate 4 to 6 hours before serving.
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Just before serving, crumble a few gingersnaps over the top, sprinkle with instant espresso powder and scatter chopped dark chocolate.
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The flavor more than makes up for any imperfect serving — trust me.