Easy Recipes

Tiramisu in Mini Pumpkins

Every Halloween my boyfriend and I throw a dinner for our closest friends. Each year they expect us to come up with something a little more creative than the last year, may it be in terms of decor (which is always to perfection) or food! I think we outdid ourselves on the decor last year… so we decided to take on the food challenge!

Tiramisu in Mini Pumpkins- love these!

The worst part about Halloween dinner parties is that everyone expects pumpkin. I’m not much of a pumpkin fan, but it was insisted that we have something pumpkin. So I got a little sneaky…

I saw this great idea online as using pumpkins as soup bowls. So I set out to find the perfect one, a pumpkin that would sit well on a table. Our local market was full of these adorable little pumpkins.

Instead of soup we decided on Tiramisu… I know! Desert in a pumpkin, it felt like a revolutionary idea when we came up with it. It works really well though. For pumpkin lovers, the biscuits with the pumpkin works really well. For non-pumpkin lovers, the tiramisu is amazing. And for decor enthusiasts…well I’ll just let you look at the photos!


Tips** Keep the pumpkin seeds!! You can roast them and use them to top the tiramisu… or just have them as finger food (like we plan to do!)

Tiramisu in Mini Pumpkins- love these!

Tiramisu in Mini Pumpkins



  • 6 Eggs, Seperated
  • 220 g (1 Cup) Caster Sugar
  • 500 g Mascarphone
  • 250 ml (1 Cup) Freshly made hot, espresso
  • Liqueur mixture of Tia Maria Kahlua and Amaretto
  • 400 g Packet pavesini biscuits (or your favourite brand)
  • Good-Quality Dark Chocolate
  • Optional – Cinnamon, Whipped Cream


  1. Beat the egg yolks and the sugar for at least 15 minutes, or until thick and white. Add the mascarpone and beat until just combined but smooth.
  2. Combine the coffee and liqueur (as little or as much as you like) in a bowl. Quickly dip the biscuits into the liquid and set aside on a plate.
  3. Beat the eggwhites until thick and stiff, then gently fold into the mascarpone mixture.
  4. Layer the soaked biscuits and mascarpone cream in a large glass bowl or individual glass bowls. Refrigerate for at least 2–3 hours. Before serving, gently place portions inside the pumpkin – top with a generous grating of chocolate. I like to add cinnamon and whipped cream as it fills out the pumpkin.

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