We are searching data for your request:
Upon completion, a link will appear to access the found materials.
The zuccamisù is a super autumn version of the most classic of Italian desserts, his majesty the tiramisu. The difference is that in this version, much lighter, the mascarpone cream instead of being made with eggs is made with pumpkin. That's right. Pumpkin! It might sound strange, but I assure you this tiramisu with pumpkin it is absolutely delicious! In this case I have prepared single portion glasses, but if you prefer you can prepare the classic pan. In any case, I advise you to prepare it at least half a day in advance so that the flavors have time to blend in the best way;)
How to make zuccamisu
First clean the pumpkin, cut it into pieces, arrange it on a baking sheet lined with parchment paper and cook for about 20 minutes in a preheated convection oven at 180 ° C.
Once it is well cooked and soft, take it out of the oven and blend it, then let it cool.
Let the pureed pumpkin rest on a tightly meshed colander to make it lose some water.
Meanwhile, whip the mascarpone with the sugar and, when it is cold, add the pumpkin, always continuing to whisk.
Cover the bowl with cling film and let the cream rest in the fridge for at least 1 hour, so that it hardens.
Prepare the coffee and let it cool, then cut the ladyfingers into 3 parts and start composing the tiramisu.
Begin to wet the ladyfingers with the coffee, placing a few pieces on the base of the bischieri.
Cover with the pumpkin and mascarpone cream and create another layer, always first the wet ladyfingers and then the cream.
Sprinkle the surface of your zuccamisu with plenty of cocoa and let it rest in the fridge for at least 6 hours before serving.