We have enriched our classic tiramisu recipe with iced chestnuts and a pumpkin cream that can transform a classic dessert into a true experience of taste and sophistication. Follow our Pumpkin and Chestnut Tiramisu recipe step by step and fall in love bite by bite with this no-bake dessert.
Pumpkin and Chestnut Tiramisu Recipe
Ingredients for 8
13/4 cups cooked pumpkin pulp (or 1 can pumpkin purée), 11/4 cups mascarpone, 1 cup coffee or espresso, 8 oz. ladyfingers, 8 oz. cooked peeled chestnuts (or chestnut cream), 1/2 cup milk, 1/2 cup caster sugar, 4 large egg yolks, 1/2 cup powdered sugar, 2 Tbsp. Grand Marnier, 8 marrons glacés, 1 vanilla bean, 1/2 orange peel, cocoa powder, cinnamon
Method
Prepare 11⁄2 cups espresso and let it cool. Chop the pumpkin into 1” pieces. Slice the vanilla bean lengthwise and place the seeds in a saucepan with the pumpkin and milk. Cover over low heat for 12 minutes. Remove the vanilla bean, purée with a hand mixer and allow to cool, then place in the refrigerator for at least 1 hour.
Gently blend the mascarpone, powdered sugar, Grand Marnier and orange rind with a spatula. Whip the egg yolk and the granulated sugar into a thick, fluffy cream and blend it into the mascarpone mix. Then add the pumpkin purée.
Dip the ladyfingers in the espresso briefly, without allowing them to become soggy. Cover the bottom of a round casserole dish (9” wide, 2” deep) with them, trimming if necessary. Crumble half the chestnuts over the ladyfingers (or spread half the chestnut cream), then spread half the pumpkin mascarpone cream on top. Repeat to form a second layer.
Place the remaining cream in a pastry bag with a 1⁄2” smooth-edged opening and apply it to the top layer in dollops. Mix 2 tsp. cocoa and 1 tsp. cinnamon, and sprinkle it over the tiramisu. Decorate with the marrons glacés and allow it to cool in the refrigerator for two hours. It will keep for two days.