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).
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)
- Prepare the coffee, pour it into a wide, narrow dish. Add the rum and leave to cool.
- Separate the whites and the yolks of the eggs into two bowls. Put the whites aside.
- 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.
- Whisk the egg whites until thick. Add to the yolk mixture and stir gently.
- 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.
- Cover the top with the rest of the pumpkin seeds and refrigerate the tiramisù for at least 4 hours before serving.
- Do not leave the pumpkin seed tiramisù outside of the fridge for longer than one hour, because of the raw eggs.