The pumpkin and amaretti dessert is an easy-to-make spoon dessert that is both striking and delicious. It consists of alternating layers of amaretti soaked in coffee and a cream made with pumpkin puree and mascarpone. If you like pumpkin-based desserts, this recipe is definitely for you!
You can also find other pumpkin-based desserts on the blog:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 3
- Seasonality: Autumn, Winter
- Energy 578.83 (Kcal)
- Carbohydrates 52.65 (g) of which sugars 24.55 (g)
- Proteins 7.40 (g)
- Fat 38.78 (g) of which saturated 19.92 (g)of which unsaturated 2.73 (g)
- Fibers 8.09 (g)
- Sodium 154.28 (mg)
Indicative values for a portion of 125 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
- 8.8 oz mascarpone
- 1 espresso cup coffee
- 1.8 oz powdered sugar
- 1/4 cup milk
- 1.8 oz pumpkin (already cooked)
- 2.8 oz amaretti
Tools
- 2 Bowls
- 1 Whisk
- 1 Scale
- 1 Pastry Bag
- 3 Glasses
Preparation of Pumpkin and Amaretti Dessert
Disclaimer: affiliate links are present in the Ingredients and Tools sections
If pumpkin is an ingredient you love to cook with, don’t miss the collection PUMPKIN RECIPES SWEET AND SAVORY.
Start preparing the pumpkin and amaretti dessert by cooking the pumpkin chunks in a fan oven at 392°F for about 30 minutes. Mash with a fork or blend with an immersion blender to obtain 1.8 oz of puree.
Add half a cup of milk and the powdered sugar to the pumpkin puree. Mix with the whisk to combine ingredients.
Also add the mascarpone and mix again until you get a soft cream.
Transfer everything into a pastry bag and store in the refrigerator.
Extend an espresso cup of coffee with a glass of water; you can also use decaffeinated coffee if you prefer.
Dip the amaretti in the coffee and arrange them in the glasses to form the first layer of the dessert.
Continue with the pumpkin and mascarpone cream, followed by more coffee-soaked amaretti: keep going until the glass is filled, finishing with a layer of cream.
Decorate the pumpkin and amaretti dessert with a crumbled amaretto and serve immediately or store in the fridge until serving.
Pumpkin and Amaretti Dessert
You can enhance the pumpkin and mascarpone cream with some cinnamon. For this preparation, I used a Delica pumpkin, but Hokkaido, butternut, or Mantovana are also good choices.
Try also the COFFEE AND MASCARPONE MOUSSE
If you are a fan of coffee desserts, don’t miss the collection COFFEE DESSERTS, RECIPES FROM BREAKFAST TO DESSERT.
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Enjoy your meal!
