A weekend dessert, this time dressed up for Halloween 👻🎃 Pumpkin tiramisu! Coffee-dipped ladyfingers, pumpkin and mascarpone cream, a little cinnamon, and a white chocolate spiderweb on top.
Pumpkin and mascarpone cream
The cream follows a simple ratio: one part pumpkin purée to one part mascarpone. I don’t add eggs to the cream. From there, it’s familiar tiramisu territory: dip the biscuits in coffee and build your layers.
I dice the pumpkin and boil it until tender. You can add a few cardamom pods and a cinnamon stick to the cooking water for extra fragrance. Once cooked, I drain the pumpkin well, blend it until smooth and let it cool completely. Weigh the purée after cooking and draining, before mixing it with the mascarpone.
I also seasoned the purée with 1 tablespoon of good balsamic vinegar of Modena. I used Andrea Milano, traditionally made and aged slowly in barrels until thick, sweet and fragrant. Just the kind I wanted here.
I sweetened mine with icing sugar, but you can use another sugar too. Mix well so that no gritty crystals remain.
Cocoa and a Halloween spiderweb
Just before serving, I dust the tiramisu generously with good cocoa powder. Since this pumpkin version is for Halloween weekend, I also drew a spiderweb with melted white chocolate. Completely optional, but fun 😊
I used one bar of white chocolate for the web. I melted it in a bowl over hot steam, transferred it to a piping bag and drew the web. A food-safe bag with a tiny corner snipped off works too. The lines don’t need to be perfectly straight.
Wishing you a delicious weekend,
Lina 👻🎃👻
Pumpkin Tiramisu
Ingredients
- 500 g pumpkin purée cooked, well drained and cooled
- 1 tbsp balsamic vinegar of Modena I used Andrea Milano
- 500 g mascarpone
- 80 g icing sugar or another sugar
- 200 g Savoiardi ladyfingers
- 300 ml brewed coffee cooled
- ground cinnamon to taste
- a few cardamom pods optional, for the pumpkin cooking water
- 1 cinnamon stick optional, for the pumpkin cooking water
- good cocoa powder for a generous dusting just before serving
- 1 bar white chocolate optional, for the spiderweb
Instructions
- Peel and deseed the pumpkin, then cut it into cubes. Place in a saucepan, cover with water and boil until tender. If you like, add a few cardamom pods and a cinnamon stick to the water. Remove the spices, drain the pumpkin thoroughly and blend until smooth. Cool completely. Weigh out 500 g of the prepared purée.
- Brew 300 ml coffee and let it cool. Use the cooled coffee for dipping the biscuits.
- Stir 1 tbsp good balsamic vinegar of Modena into the cooled pumpkin purée. Mix with 500 g mascarpone and 80 g icing sugar until smooth. If using another sugar, stir until dissolved.
- Briefly dip the ladyfingers in the coffee and arrange a layer in the bottom of a serving dish. Spread over some cream and sprinkle with a little cinnamon. Repeat the layers, finishing with cream.
- Cover and refrigerate until the biscuits soften and the cream firms up.
- Just before serving, use a sieve to dust the top generously with good cocoa powder.
- For the optional spiderweb, break the white chocolate into a dry, heatproof bowl. Melt over a saucepan of hot, steaming water without letting the bowl touch the water. Transfer to a piping bag or food-safe bag, snip off a tiny corner and draw a web over the cocoa-dusted dessert. Let the chocolate set. This Halloween decoration is entirely optional.
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