Pumpkin Tiramisu with Walnuts
A tiramisu with autumn flavors: the creamy mascarpone layer is refined with Hokkaido pumpkin, cinnamon and nutmeg and sprinkled with toasted walnuts. It is ready the day before and ideal for guests, because it only needs to be dusted just before serving.
By yumbelo · 6 servings · 300 minutes
Ingredients
- 250 g Hokkaido pumpkin, roasted and puréed
- 250 g Mascarpone
- 150 ml Whipping cream
- 3 pc Eggs
- 80 g Sugar
- 1 tsp Ground cinnamon
- 1 pinch Ground nutmeg
- 250 ml Strong coffee, cooled
- 200 g Ladyfingers
- 50 g Walnut kernels
- 2 tbsp Unsweetened cocoa powder
- 1 pinch Salt
Method
- Preheat the oven to 200 °C top and bottom heat. Halve the pumpkin, remove the seeds, cut into wedges and bake until soft, about 30 to 35 minutes.
- Remove the cooked pumpkin from the skin, purée finely and let it cool completely.
- Toast the walnuts without fat in a pan until golden brown, let them cool and chop coarsely.
- Whisk the egg yolks with 80 g sugar, the cinnamon and the nutmeg until frothy. Stir in the mascarpone, then fold in the pumpkin purée.
- Whip the cream until stiff and carefully fold it into the pumpkin cream.
- Whisk the egg whites with a pinch of salt until stiff and gently fold them into the cream.
- Pour the cooled coffee into a shallow dish. Briefly dip the ladyfingers in it without letting them become soggy, and arrange them closely together in a dish of about 20 x 25 cm.
- Spread half of the cream over the ladyfingers. Place a second layer of dipped ladyfingers on top and smooth the remaining cream over it.
- Let the tiramisu chill in the refrigerator, covered, for at least 4 hours, preferably overnight.
- Just before serving, dust with cocoa powder through a sieve and sprinkle with the chopped walnuts.