Pumpkin Tiramisu
- Vegetarian
- Difficulty: Easy
- Prep time: 30 min
- Cook time: 15 min
- Serving: 8
- Cost: Low
- Note + the resting time of the tiramisu in the refrigerator (2 hours)
PRESENTATION
Tiramisù and pumpkin shouldn't work together as well as they do. The mascarpone cream takes the spice blend — cinnamon, nutmeg, a hint of ginger — the same way it takes coffee: it softens the edges and pulls everything into something coherent. The ladyfingers are still here, still dipped in espresso, but the filling shifts the whole register toward fall without losing what makes a tiramisù a tiramisù.
No eggs in this version, which makes it simpler to assemble and safe to serve to everyone at the table. It goes together the night before — better, actually, if it sits overnight — and comes out of the refrigerator ready to slice, the layers holding cleanly, the pumpkin cream set and cool against the coffee-soaked biscuit. Finish with cocoa powder or cinnamon, depending on how much you want to lean into the season. A splash of Kahlúa or Frangelico in the coffee is the one addition worth considering if you're serving adults.
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INGREDIENTS
- Ladyfingers 20
- Milk ½ cup (100 g)
- Unsweetened cocoa powder to taste
- For the pumpkin cream
- Pumpkin 1.5 lbs (700 g) - to clean
- Condensed milk 1 ¼ cup (370 g)
- Mascarpone cheese 3 ⅛ cups (750 g)
- For the caramelized almonds
- Peeled almonds 1 cup (100 g)
- Sugar 6 ½ tbsp (80 g)
- Water 1 ½ tbsp (20 g)
How to prepare Pumpkin Tiramisu
To prepare the pumpkin tiramisu, first cut a pumpkin in half and remove the seeds and inner fibers 1. Cut it into 4 pieces, place them in a bowl, and cover with plastic wrap 2. Cook in the microwave at 800 W for 10-15 minutes until the flesh becomes soft 3.
Scoop out the flesh and place it in a jug, add the condensed milk 4, then blend with an immersion blender 5 until smooth and homogeneous 6. Cover with plastic wrap and let it cool in the refrigerator.
Once cool, transfer it to a bowl, add the mascarpone 7, and beat with an electric mixer 8 to obtain a fluffy mixture. Rest it in the fridge until ready to use. Now focus on the caramelized almonds. In a pot, pour the water and add the sugar 9. Melt the sugar over medium heat.
Add the almonds 10 and stir continuously 11. The almonds will begin to crystallize, then the sugar will melt again and take on the typical caramel color 12.
At this point, pour the almonds onto a marble surface 13 or a baking tray and let them cool. Once cooled, chop them with a knife 14. Everything is ready to assemble the tiramisu. In a dish, create a light layer of cream 15.
Soak the ladyfingers in milk 16, or coffee if you prefer, and create a layer of ladyfingers 17. Cover with more cream 18.
Now add half of the chopped caramelized almonds 19, continue with another layer of soaked ladyfingers 20 and another layer of cream 21.
Finish with the classic dusting of cocoa powder 22 and the caramelized almonds 23. Let it rest in the refrigerator for at least 1 hour before serving. Your pumpkin tiramisu is ready to be enjoyed 24.