Pumpkin tiramisu is a dessert that I never imagined preparing, an unusual version that surprised us with its elegance and delight. A fantastic autumnal variant of the classic tiramisu, which we can make in a single dish or serve in cute individual servings.
This recipe is enriched with crumbled amaretti, adding an extra touch to the flavor of this dessert. For the base, we use ladyfingers, typical traditional tiramisu biscuits, but instead of soaking them only in coffee, we dip them in coffee and milk.
The pumpkin is previously baked in the oven and then turned into cream with a blender; we add a small amount of gelatin to the recipe to keep the cream stable. Personally, I prepared the pumpkin pulp in advance to remove excess water, but this is my advice.
For lovers of spoon desserts, I remind you that there are also other delicious recipes to try!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 35 Minutes
- Portions: 7 jars of 250 ml
- Cooking methods: Oven, Electric oven
- Cuisine: Italian
- Energy 559.01 (Kcal)
- Carbohydrates 52.26 (g) of which sugars 32.34 (g)
- Proteins 8.84 (g)
- Fat 36.17 (g) of which saturated 10.97 (g)of which unsaturated 3.64 (g)
- Fibers 6.30 (g)
- Sodium 81.69 (mg)
Indicative values for a portion of 170 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 12.3 oz pumpkin (pumpkin puree)
- 4 egg yolks
- 3/4 cup sugar
- 1/4 cup water
- 8.8 oz mascarpone
- 1 cup heavy cream
- 14 ladyfingers
- 1.8 oz amaretti
- 0.07 oz gelatin sheets
- to taste unsweetened cocoa powder (to decorate the surface)
- 3.4 oz coffee
- 2/3 cup milk
Tools
- 1 Stand Mixer
- 1 Chopper
- 7 Jars
Preparation
The first step is to clean and cut the pumpkin into pieces, carefully removing the fibers and seeds with a spoon. Cut it into as regular cubes as possible and bake it in a preheated oven at 392°F for about 20 minutes. Check that it does not get too dark; if it does, remove it earlier, it should be just soft. Once cooked, blend the pumpkin to get a puree. If you decide to prepare it in advance, as I did, remember to remove any excess water before using it.
Soak the gelatin sheets in water for at least 10 minutes. Meanwhile, in a saucepan, combine the sugar and water, and bring the mixture to the heat until it reaches 250°F. In the stand mixer bowl, place the egg yolks and add the sugar syrup. Start whisking the yolks to cool them completely. While the yolks are whisking with the syrup and before they cool completely, squeeze the gelatin and add it to the whisking yolks.
When the yolk mixture is cold and well whipped, add the pumpkin puree and the 0.7 oz of crushed amaretti, previously chopped in the chopper. Gently mix to combine everything.
In the stand mixer bowl, add the cream and mascarpone. Start mixing them gently to avoid splashing the mascarpone, then increase the speed to whip them well until you get a soft and well-whipped mixture.
Now, gently combine the whipped cream and mascarpone with the yolk and pumpkin mixture, mixing by hand with gentle movements from bottom to top. This way, you will obtain a smooth and homogeneous cream, ready to fill your tiramisù.
Dip one ladyfinger at a time in the coffee mixed with milk and place it at the bottom of each jar. Next, cover the ladyfingers with a layer of cream, distributing it evenly.
Sprinkle some crumbled amaretti over the cream and continue layering, adding another soaked ladyfinger and another layer of cream in each jar. Repeat until the ingredients are used up, ending with a layer of cream.
Close the jars with the lid and place them in the refrigerator until ready to serve.
Before serving the tiramisu, sprinkle each jar with more crumbled amaretti and a bit of cocoa powder for a final touch of flavor.
NOTES
Pumpkin tiramisu is a truly delicious dessert that you can also prepare the day before. The important thing is to keep it in the refrigerator until it is consumed to maintain all its freshness and goodness.
If you liked the recipe or have any questions, feel free to comment here or on social Facebook, Pinterest, Instagram and X.
If you liked the recipe or have any questions, feel free to comment here or on social Facebook, Pinterest, Instagram and X.
