Pumpkin Tiramisu

Name: Pumpkin Tiramisu
Ingredients: For a tray 2216 cm: savoiardi biscuits (about 20 pieces) 250 g mascarpone 6 tablespoons of roasted pumpkin pulp (or grated and sautéed in a pan) with sugar bitter cocoa coffee without sugar Marsala wi; put what you like; a coffee liqueur for example)

Desert - Pumpkin Tiramisu by Lia I. - Recipia

To create a delicious and refined dessert, we will start by preparing the pumpkin, which is the main ingredient of our recipe. Regardless of the method chosen for preparing the pumpkin, it is essential to achieve a dry consistency that does not leave juice in the mixture. If you prefer the intense flavor of roasted pumpkin, cut it into cubes and bake it in the oven at 180 degrees Celsius for about 30-40 minutes, until it becomes soft. Once baked, let it cool and then blend it or pass it through a fine sieve to obtain a smooth puree. Alternatively, if you want a quicker option, you can grate the pumpkin and then sauté it in a pan with a little oil or butter, adding sugar to taste. Let it cool and drain the excess liquid using a fine strainer. Once you have the prepared pumpkin, it's time to combine it with mascarpone cheese. Using a spoon or mixer, mix the two ingredients until you achieve a homogeneous and creamy composition. This combination will give the dessert a fine texture and rich flavor. In another bowl, prepare the coffee and add Marsala, a dessert wine that will enhance the flavors. Quickly dip each ladyfinger in the coffee mixture, ensuring they are evenly coated but not left too long, so they do not become too soft. Place the first layer of ladyfingers in a dish, covering the entire bottom. On top of this first layer, spread half of the cheese and pumpkin cream, making sure to distribute it evenly. Use a sieve to sprinkle cocoa on top, adding a note of bitterness that will balance the sweetness. Continue with another layer of soaked ladyfingers, followed by the rest of the cheese and pumpkin cream, finishing with a final layer of cocoa. After finishing the layers, it is recommended to let the dessert chill in the refrigerator for at least a few hours, but ideally, you should let it rest overnight. This waiting time allows the flavors to blend perfectly, resulting in a refined and savory dessert. If you want to add extra flavor, instead of cocoa, you can grate chocolate on top for an even more decadent taste. Enjoy this dessert with family and friends, savoring every spoonful!

Ingredients

For a tray 2216 cm: savoiardi biscuits (about 20 pieces) 250 g mascarpone 6 tablespoons of roasted pumpkin pulp (or grated and sautéed in a pan) with sugar bitter cocoa coffee without sugar Marsala wi
put what you like
a coffee liqueur for example)

Preparation

* The pumpkin must be baked and then mixed or passed through a sieve. If you don't like it baked, you can grate it and sauté it in a pan, sweetening it with sugar to taste. It should be dry and not release any liquid. I left it to drain in a fine sieve to be sure. We mix the pumpkin with mascarpone cheese (I mixed it with a spoon, but you can do it with a mixer). We dip each ladyfinger in the coffee to which we added Marsala (taste a little and add as much as you like), like in the original Tiramisu recipe. We place the first layer of soaked ladyfingers in the dish to cover the entire bottom. On top, we add half of the amount of the cheese and pumpkin cream, sprinkle with cocoa using a sieve, and continue with the next layer of soaked ladyfingers, cheese and pumpkin cream, finishing with cocoa. The ladyfingers should not be left soaking in coffee, but dipped briefly and quickly. Let it chill in the fridge for at least a few hours (ideally overnight). Note: I did not use the chocolate that appears in the first picture, but instead of cocoa, you can grate chocolate.

Pumpkin Tiramisu

Ingredients

Preparation

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