Pumpkin Seed Tiramisu Recipe

The recipe for pumpkin seed tiramisu is an adaptation of my mother’s traditional Italian tiramisù recipe. The idea came to me when I was looking for ways to fuse Italian and Austrian traditional cooking. If you want to see the recipe for the traditional one, you can find it here: Italian Tiramisù.

Pumpkin seed oil and zabaione are a perfect match and I think the nutty flavour of the oil gives the pumpkin seed tiramisù a whole new depth. As we say in Italy: tocca provare per credere! (You have to try to believe).

Ingredients: 

for 6 portions:

• 3 eggs
• 250 g mascarpone
• 4 tbsp sugar
• 1 packet of savoiardi (ladyfinger biscuit)
• 500 ml coffee
• 2 tbsp rum
• 3 tbsp pumpkin seed oil
• 150 g pumpkin seeds (mashed)

Directions:

1. Prepare the coffee, pour it into a wide, narrow dish. Add the rum and leave to cool.
2. Separate the whites and the yolks of the eggs into two bowls. Put the whites aside.
3. Add the sugar and the pumpkin seed oil to the yolks. Whisk until creamy and smooth and then add 1/2 of the pumpkin seeds and stir.
4. Whisk the egg whites until thick. Add to the yolk mixture and stir gently.
5. In a square or rectangular dish, spread two spoonfuls of the egg mixture as first layer of the tiramisù. Dip one by one the savoiardi in coffee, making sure they are still a bit firm, and place them in a row in the dish. Add a second layer of egg mixture and repeat.
   In total there should be two layers of savoiardi and three of egg mixture.
6. Cover the top with the rest of the pumpkin seeds and refrigerate the tiramisù for at least 4 hours before serving.
7. Do not leave the pumpkin seed tiramisù outside of the fridge for longer than one hour, because of the raw eggs.

Giulia

Hi, I’m Giulia. I’m a newly-minted content editor and loving dog mum. I love talking about Graz to anybody who listens. With Living La Vida Graz, my goal is to help fellow foreigners navigate this beautiful city.

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