Autumn is here and with it comes thoughts of delicious recipes using seasonal fruits and vegetables. This makes pumpkin the perfect candidate because it belongs to an interesting group called fruity vegetables. In this article we have prepared two simple and delicious no-bake pumpkin tiramisu recipes for you. One is egg-free and thatDessert is served in glassesserved, the other is classic with eggs.
Recipe for simple pumpkin tiramisu in a glass, without eggs
Ingredients for 6 servings of pumpkin tiramisu:
- 470 ml heavy cream
- 230 g Mascarpone
- 245 g pumpkin puree
- 160g sugar
- 350 g Espressokaffee
- 200 g Biscotti
- 60 g white chocolate in shavings
- 1 teaspoon pumpkin pie spice
Spices for pumpkin cake:
- 4 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- 1/2 teaspoon ground nutmeg
- 1 teaspoon ground clove
preparation:
- Add the above spices to a small bowl and mix well. Run the mixture through a small perforated sieve to strain out any large or chunky spices that have not separated well. Seal in a glass jar and use as needed.
- Prepare the espresso coffee. Place it in a shallow bowl and add 3 tablespoons of sugar. Stir to dissolve the sugar. Let it cool down.
- Meanwhile, place 350ml cream, mascarpone, pumpkin, 100g sugar and the pumpkin pie spice in a large bowl of your stand mixer fitted with the whisk attachment. Start whipping slowly and increase the speed until you get a stiff whipped cream.
- In a medium bowl, beat the remaining 120ml heavy cream with a tablespoon of sugar until stiff peaks form.
- Take 6 glasses. Dip the biscotti in the coffee and line the bottom of the glasses with it. Place a layer of the pumpkin mascarpone cream on top. Top with another layer of coffee-dipped biscotti and another layer of pumpkin mixture.
- Top each serving with a generous spoonful of whipped cream and shaved chocolate.
Other recipes for tiramisu in a jarcan be found here!
Classic recipe with eggs for 10 people
Pumpkin tiramisu – ingredients for the espresso syrup:
- 480ml water
- 2 teaspoons instant espresso powder
- 50g light brown sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
Pumpkin mascarpone filling:
- 5 large egg yolks
- 50 g cup granulated sugar
- 225g mascarpone cheese, room temperature
- 425 g pumpkin puree
- 240 ml heavy cream
- 25g light brown sugar
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
Pumpkin tiramisu compilation:
- 60 g ground cinnamon
- 2 tablespoons cocoa powder
- 250 g Kekse, wie zB Biscotti
Follow these steps to prepare it
Make the espresso syrup: Place the water, espresso powder, brown sugar, ground cinnamon and ground nutmeg in a small saucepan. Bring to a simmer over medium heat and cook for about 8 minutes, or until the sugar is dissolved and the liquid is fragrant. Remove the pot from the heat and allow the syrup to cool completely.
Make the mascarpone filling: Fill a small pot with water and bring to a boil over medium-high heat. Place a heatproof bowl over the water, making sure the water does not touch the bottom of the bowl. Add the egg yolks and granulated sugar to the bowl and beat with an electric mixer until pale and fluffy (3-5 minutes). Be careful not to curdle the eggs; remove the bowl from the pot when the mixture appears to be boiling or is no longer smooth. Remove the bowl from the heat, cover with plastic wrap, and place in the refrigerator for 30 minutes.
In a large bowl, beat the mascarpone cheese, pumpkin puree, heavy cream, brown sugar, vanilla extract, and ground cinnamon with an electric mixer on medium speed until smooth. Fold in the egg mixture with a rubber spatula, then refrigerate for 15 minutes.
Assemble the pumpkin tiramisu
In a small bowl, combine ground cinnamon and cocoa powder. Place a layer of biscotti in the bottom of a 25cm square baking dish. Brush the cookies with about a third of the espresso syrup, then spread a third of the pumpkin mascarpone filling evenly on top. Dust them with the cinnamon-cocoa powder mixture. Repeat the process with the remaining ingredients to create two more layers. Cover and refrigerate cake for at least 1 hour or up to overnight before serving.
How to prepare rhubarb tiramisu?Read herethe best recipes!
Frequently asked questions – How to store the dessert
Tiramisu cannot be stored at room temperature because it contains dairy products in which bacteria can quickly form if not refrigerated. It's easy to keep tiramisu fresh for as long as possible if you store it properly after making the dessert. You can seal it and put it in the fridge until you are ready to serve or eat it.
Pumpkin tiramisu can be stored in an airtight container to retain its moisture or wrapped tightly in plastic. If you want to make it ahead of time, ideally you should serve it after a day or two.
How long does tiramisu last?
Many people worry about how long tiramisu will stay fresh if they can't eat it all at once. It can also be stored in the refrigerator for up to a week, but it is best if consumed within four days of preparation. This dessert will keep at room temperature for about two hours once assembled and served without refrigeration.
Can you freeze pumpkin tiramisu?
Yes, that's a good idea. Freezing your pumpkin tiramisu will preserve the flavors and texture of this delicious Italian dessert for months. You don't have to worry about spoilage or freezer burn because neither is a problem with frozen desserts like this. Make sure to place it in an airtight container or ziplock bag before freezing to keep the moisture locked in.
It is not advisable to freeze tiramisu with eggnog, cognac or amaretto liqueur, as freezing and thawing the alcohol can lead to dangerous situations. So if your recipe contains alcoholic ingredients, you should not add them when preparing the dish.
