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.

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.

3. Bake for 40 minutes at 150 degrees.

4. Stir with a mixer until smooth.

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.

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.

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.

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.