Pumpkin tiramisu that just melts in your mouth: a top recipe from a pastry chef
Autumn is the time for pumpkins and a whole variety of dishes prepared with them. Regardless of whether it's a salad, soup, or even coffee with pumpkin, they will turn out incredibly tasty and colorful.
A pastry chef with the nickname zaallleo shared a recipe for pumpkin tiramisu on Instagram. This is an incredibly delicious dessert that will appeal to even those who don't like pumpkins.
Pumpkin tiramisu.
Source: Screenshot from zaallleo's Instagram
Ingredients for pumpkin puree
- Peeled pumpkin – 400 g
- Water – 100 ml
- Vanilla sugar – 10 gr
- Cinnamon – 2 g
Ingredients for tiramisu
- Cream cheese – 400 g
- Egg – 4 pcs
- Powdered sugar – 100 g
- Ground coffee – 3 gr
- Pumpkin puree – 300 g
- Americano – 600 ml
- Savoiardi – 250-300 g
- Cognac\rum – 50 ml
How to make pumpkin puree
1. Cut the pumpkin into a large cube, and put it in a baking sheet.
2. Add water, sprinkle with sugar and cinnamon, and cover with foil.
Bake the pumpkin.
Source: Screenshot from zaallleo's Instagram
3. Bake for 40 minutes at 150 degrees.
4. Stir with a mixer until smooth.
Prepare pumpkin puree.
Source: Screenshot from zaallleo's Instagram
5. The finished puree can be stored in the refrigerator for up to 3 days or in the freezer for up to a month.
The method of cooking tiramisu
1. Beat the egg yolks with the icing sugar until fluffy white.
Prepare the cream.
Source: Screenshot from zaallleo's Instagram
2. Add the cream cheese and beat until smooth.
3. Add mashed potatoes and ground coffee and mix until smooth.
4. Beat the whites separately with a pinch of salt.
5. Gently combine the curd mass with the whites with a silicone spatula.
Mix the whites with the cream.
Source: Screenshot from zaallleo's Instagram
6. Assemble the dessert. Put a little cream on the bottom of the mold.
7. Soak the savoiardi in coffee for a few seconds and place them in even rows, with the sugar side facing down.
Assemble the dessert.
Source: Screenshot from zaallleo's Instagram
8. Pour some of the cream so that the cookies are covered.
9. Repeat 1-2 more times (depending on the shape).
10. Fill the top layer with cream and sprinkle with cocoa.
11. Let it sit in the fridge for about two hours.
Subscribe
Subscribe
