Pumpkin Tiramisu

Huevo San Juan®
Tiramisu is a classic Italian preparation made with ladyfingers, coffee, and a mixture of mascarpone cheese, but this time we give it a twist by adding pumpkin sweetness. This dessert is the perfect combination of flavors and textures, try this pumpkin tiramisu!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
8
Servings
  • 4 San Juan® eggs, only the egg whites, for the cake
  • 3/4 cups sugar, for the cake
  • 6 San Juan® eggs, only the egg yolks, for the cake
  • 2 1/2 cups flour, for the cake
  • 6 San Juan® eggs, only the egg yolks, for the cream
  • 1/2 cups sugar, for the cream
  • 1/4 cups water, for the cream
  • 1/2 cups pumpkin purée, for the cream
  • 1/4 teaspoons cinnamon, for the cream
  • 1 pinch nutmeg, for the cream
  • 1 pinch clove, for the cream
  • 2 cups mascarpone cheese, for the cream
  • espresso coffee, cold
  • whipped cream
  • cocoa, for decoration
  • cinnamon, for decoration
Preparation
50 mins
30 mins
Low
  • Separate the San Juan® egg into whites and yolks. Reserve the amounts indicated in the recipe.
  • For the cake: Beat the San Juan® egg whites with the sugar until they double in size and form a meringue. Then, gradually add the San Juan® egg yolks on low speed until fully incorporated. Remove the bowl from the mixer and gently fold in the flour gradually.
  • Carefully transfer the mixture to a piping bag with a smooth tip and form the ladyfingers on a baking sheet lined with parchment paper.
  • Bake the ladyfingers at 180 °C for 20 minutes or until golden. Remove from the oven and let cool.
  • For the cream: Beat the San Juan® egg yolks in a mixer with the whisk attachment until they double in size and change color. While the San Juan® egg yolks are being beaten, cook the sugar with water until it reaches a temperature of 115 °C (soft ball). Once the caramel reaches the ideal temperature and the yolks are well whipped, pour the caramel into the yolks in a thin stream to gradually incorporate, continue beating until the mixture is well cooled. Set aside.
  • Add the pumpkin puree and spices to the egg yolk mixture gradually. Gently fold in, and finally, incorporate the mascarpone cheese and fold in gently.
  • To form the pumpkin tiramisu: Place a layer of ladyfingers as a base in a baking dish, brush with a little espresso coffee, and add a layer of the mascarpone and pumpkin cream using a piping bag. Repeat the process until you have about 3 layers. Refrigerate the tiramisu for 30 minutes or until firm.
  • Finish the pumpkin tiramisu with a layer of whipped cream piped on top and sprinkle with cocoa and powdered cinnamon for decoration.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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