Tiramisu is one of the best desserts ever invented! The combination of strong coffee, aromatic alcohol, Savoiardi biscuits and mascarpone is just amazingly delicious. I am a big fan of Tiramisu but I have been always very reluctant to prepare it due to the fact that the original recipe contains raw eggs. There are many eggless recipes, some even quite nice, but somehow I always feel something missing in them. My mom makes Tiramisu with hydrogenated egg powder and it is really delicious and the closest to the original I have tried. The downside of it is that it’s not at all fast and easy to prepare: it requires extensive mixing over simmering water, waiting for the mixture to cool down, and so on. Not to mention that hydrogenated egg powder can be found only in specific hypermarkets.
Pumpkin tiramisu was in my To do list for a long, long time. Probably the only reason why I haven’t made it earlier was because it seemed a bit strange to me. What does pumpkin have to do with Tiramisu? Strawberry Tiramisu? Sure. Peach Tiramisu? Why not! Pumpkin Tiramisu? Well, pumpkin is not at all an aromatic and yummy fruit, it’s actually a vegetable, so it doesn’t sound like something that would naturally go well with Tiramisu…
If you had the same thoughts when hearing about Pumpkin Tiramisu, you will be surprised to find out how this unassuming vegetable makes a miracle of a dessert! It’s true that pumpkin doesn’t have a strong taste, apart from its mild sweetness. But when spices are added, it gets enhanced in a very pleasant way. The pumpkin puree is very moist: therefore after adding it to the mascarpone, we don’t need anything else to complete the tiramisu filling. The mascarpone is rich enough that’s why I have skipped the usual cream present in many other similar recipes. We don’t need lots of sugar in this tiramisu because the pumpkin is naturally sweet. As a result we have an incredibly tasty dessert, prepared very quickly and with less calories than usual: what better than that!
200 g savoiardi biscuits
250 g pumpkin puree*
500 g mascarpone
4 tbs powder sugar**
50 ml marsala wine
150 ml strong coffee
2 tbs brown sugar
1/3 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2-3 tbs cocoa powder
In a soup plate or a medium bowl combine hot coffee with brown sugar and marsala wine. Stir until the sugar dissolves. Set aside to cool.
In a large bowl combine mascarpone, pumpkin puree, powder sugar, cinnamon and nutmeg. Whisk until homogeneous.
Soak lightly one savoiardi biscuit in the cool coffee mix. The biscuit should stay in the liquid for less than a second. Place the biscuit on the bottom of a rectangular pan. Continue the same procedure until covering the bottom of the pan with soaked savoiardi. If needed, brake some of them in order to fit them.
Spread evenly half of the filling over the savoiardi. Arrange another layer of soaked biscuits on top and spread the rest of the filling. Smooth with a spatula and cover the pan with a cling film. Refrigerate for at least 8 hours. Before serving sprinkle cocoa powder generously on top.
* To make pumpkin puree: cut the pumpkin in large pieces and remove the seeds and the pulp. Place each piece with the peel down on a pan covered with baking paper. Bake for about 40 minutes or until well softened. Remove the peel and puree the pumpkin in a food processor (if needed add few spoons of water).
** The quantity of the powder sugar might vary according to the pumpkin sweetness, for that reason add sugar gradually and taste the filling.
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And as we are in the season of pumpkin, why not try my Pumpkin ravioli!