The Pumpkin Tiramisù is an easy and delicious dessert, a twist on the classic tiramisù that I also propose in a gluten-free and lactose-free version. Pumpkin is a very versatile vegetable, great for main courses and delicious for desserts, like in pies and creams, and it adds softness to leavened doughs and sweetness without the need for excess sugar. All you have to do is try this autumn delight or check out other pumpkin recipes.
Discover other tiramisù recipes:
- Difficulty: Very Easy
- Cost: Medium
- Rest time: 4 Hours
- Preparation time: 30 Minutes
- Portions: 6 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 1.1 lbs pumpkin
- 8.8 oz mascarpone
- 1/4 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 3/4 cup coffee (moka)
- ladyfingers (gluten-free)
- unsweetened cocoa powder gluten-free
Tools
- 6 Bowls
- 1 Knife
- 1 Blender
- 1 Bowl
Steps
Slice the pumpkin and arrange it on a baking tray lined with parchment paper.
Bake at 300°F for about 50 minutes.
Check with a skewer if the flesh is cooked.
Remove the skin and let it cool.In a blender, add the pumpkin pulp, sugar, cinnamon, and mascarpone.
Blend for a few minutes.Soak the ladyfingers in coffee.
Place them in bowls.
Pour a first layer of pumpkin cream.
Make another layer of ladyfingers.
Finish with more pumpkin cream.
Dust with cocoa and refrigerate for at least 4 hours before serving.
WARNING: Refer to the Italian Celiac Association guide and carefully read the ingredients to ensure they are gluten-free.
Tips
It keeps for up to 4 days in the refrigerator.
FAQ
Can I make this dessert gluten and lactose-free?
Absolutely, by using lactose-free or plant-based products and those labeled gluten-free.
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