Pumpkin Spice Madeleine Tiramisu, easy and delicious, made with Sugar Bowl Bakery Pumpkin Spice Madeleines and cold brew!
Instead of using traditional ladyfingers, this recipe layers our fall favorite, Pumpkin Spice Madeleines soaked in espresso cold brew, with a creamy mascarpone whipped cream topping. It’s the perfect no-bake treat for cozy evenings, fall gatherings, or when you simply need a moment of indulgence.
Best part? It fits beautifully into a loaf pan and can be made ahead—ideal for holiday prep or an impressive last-minute dessert.
Serves: 6-8
Prep Time: 20 minutes (plus chill time)
Pan Size: 9x5-inch glass loaf pan
Ingredients:
• 9 Sugar Bowl Bakery Pumpkin Spice Madeleines
• ¾ cup Stok Cold Brew Espresso (or strong coffee cooled)
For the Cream:
• 8 oz mascarpone cheese
• 8 oz heavy whipping cream
• 4-5 tbsp Torani Pumpkin Spice Syrup
For Topping:
• Unsweetened cocoa powder (for dusting)
• Optional: Orange and yellow sprinkles or shaved chocolate for a festive finish
Instructions:
1. Soak the Madelines
In a shallow container pour ¾ cup of cold brew. Soak 9 Sugar Bowl Bakery Pumpkin Spice Madelines in the cold brew for about 15 seconds, flip and soak the other side for 15 more as well. If you soak longer they may fall apart and be more difficult to handle.
2. Make the Pumpkin Spice Cream
In a mixing bowl, whip the heavy cream until soft peaks form.
In a separate bowl, combine the mascarpone, Torani Pumpkin Spice Syrup. Gently fold the whipped cream into the mascarpone mixture. Taste and add more syrup if you’d like it sweeter.
3. Soak & Layer the Madeleines
Spread ⅓ of the pumpkin spice cream at the bottom of your loaf pan. Press soaked madeleines on top of the cream. Use all 9 in an even layer. Neatly top with the rest of the cream.
4. Chill
Cover and refrigerate for at least 4 hours, or overnight for best flavor.
5. Finish & Serve
Dust the top with cocoa powder and add sprinkles or chocolate shavings once you are ready to serve. Slice into 6-8 pieces with a flat spatula and serve cold. Enjoy!