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Tiramisù alla zucca
This is my autumnal variation of the classic dessert. For this we make instead of the traditional cream a sweet mass with pumpkin and orange flavor, take a few cookies soaked in espresso and layer everything in beautiful dessert glasses. Add plenty of cocoa powder on top and the pumpkin tiramisu is ready!
Amount
servings
Ingredients list
- 150 g Hokkaido pumpkin flesh
- 12 pieces ladyfingers
- 150 ml espresso
- 250 g mascarpone cheese
- 125 g curd
- 100 ml orange juice
- 1 tsp cinnamon powder
- 100 g sugar
- cocoa powder
Equipment
Directions
- Prepare the espresso and let it cool.
- Cut the flesh of the pumpkin into thin slices. Then place in a saucepan with half of the orange juice and steam for about 15 minutes with the lid closed until soft. Let cool, add the cinnamon and puree finely with a hand blender.
- Put the mascarpone, curd, sugar, pumpkin puree and the remaining orange juice in a bowl and mix well.
- Pour the cold espresso into a small bowl. Briefly turn the ladyfingers on both sides in the espresso. Then place each on the bottom of the dessert glasses. Spread a layer of pumpkin cream on top.
- Now place the next layer of soaked ladyfingers on top and cover with the cream again.
- Then place in the refrigerator to cool for at least two hours.
- Sprinkle with cocoa powder to taste before serving.Buon appetito!
Serving: 242.5gCalories: 175.7kcal (9%)Carbohydrates: 20.1g (7%)Protein: 4.4g (9%)Fat: 8.4g (13%)
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