This recipe is an autumn version of tiramisu. I certainly think of pumpkin and colorful leaves when I say “autumn” and this recipe contains at least one ofthem :D.
Tiramisu is such a popular dessert and there are so many version. I do have my own recipe of tiramisu and it never contains whipped cream. That is my own secret: in order to make it really creamy and less heavy, I never put whipped cream in it. But I replace it with whipped egg white. Lighter and healthier… as healthy as a tiramisu can get. What’s for sure is that it is delicious. (For the classical recipe, I need 3 whole eggs for 250 g of mascarpone. For this recipe only 1 egg, since it contains pumpkin puree).
Preparation time: 25 min
Resting time: 15 hours
- 200 g of ladyfingers
- 250 g of mascarpone
- 100 g of pumpkin puree
- 1 egg
- 1 tbsp of powder sugar
- 3 cups of coffee
- 1-2 tbsps of rum (optional)
- cinnamon powder
- Make 3 cups of coffee. Your choice if natural or instant. Let it cool down completely.
- You can add rum if you want your tiramisu to have a bit of alcohol.
- Due to the pumpkin, the cream of this recipe requires almost no sugar. If you want to make the egg yolk a bit fluffier, add one tbsp of powder sugar and mix it until foamy.
- Add the mascarpone and mix them together. The mascarpone should be from the fridge.
- Add the pumpkin puree and mix it in, too. I make my own puree by blending the baked pumpkin. Tough process but contains no added sugar, at least. (I forgot to take a picture of this stage).
- Add the whipped egg white. (You can see the cream is more orange than before).
- Dunk the ladyfingers in the cold coffee for 4 sec and place one row on your plate.
- Add one layer of the cream.
- Add another layer of ladyfingers.
- And another one of cream.
- Sprinkle cinnamon.
- You can decorate with pumpkin puree if you have any left. Try to be more patient with the decoration than I am.
- Let it rest for minimum 12 hours and enjoy!