Leaves changing their colors. The wonderful smell of trees, mushrooms and fallen leaves. Sun. And sunglasses on. Almost as if it was still summer. L’été indien they call it in Canada. The last sunny days before the fall strikes with its grayish mists.
Tiramisu. One of my favorites. In line with the season. On a sunny terrace. Warm and spicy. And a glass of red vine to finish. The ultimate dessert for last warm days of fall.
Where s’the catch? Pumpkin puree.
It will give the tiramisu lovely warm color and flavor. Plus, since my recipe is without egg it will bind the whole thing, add a hint of sweetness and help to reduce fat content.
And the ultimate ingredient? Cognac. To give it a punch. And a lovely caramel flavor.
makes 3 – 4 single servings
- 300 g mascarpone (you can also replace it with 1/3 of ricotta, best using Galbani)
- 200 g pumpkin puree
- 14 tsp strong espresso
- 6 tsp spiced rum
- 10 tsp cognac
- sweeten according to taste (it depends on the sweetness of the pumpkin)
- hokkaido pumpkin
- 1 tsp coconut oil
- pinch of salt
- Balance almond cookies or speculoos
- 2 Tbsp 100% cocoa powder
- Preheat owen at 180ºc. Cut pumpkin and remove seeds. Grease the pan with coconut oil. Sprinkle with salt. Slow roast until softened, between 40 – 60 mins (depends on the size).
- Cool the pumpkin, remove the skins and puree using a hand blender.
- Make some strong espresso. Set aside and let cool.
- Mix mascarpone (and ricotta, if using), pumpkin puree, espresso, rum and cognac as follows. Sweeten according to taste.
- The best is to make individual portions: layer of cookies, than layer of cream (making at least two layers of each).
- Let cool in the fridge for couple of hours.
- Sprinkle with bitter cocoa powder just before serving.