Ingredients
½ tsp ground ginger
½ tsp ground cinnamon
210 g pumpkin puree
180 g mascarpone
180 mL double cream
2 tablespoons of sugar
1 package dry ladyfingers
150 mL brewed coffee
Method
Add the mascarpone and heavy cream.
Using an electric mixer, beat the mixture at medium speed until soft peaks.
Dissolve 2 tablespoons of sugar in the freshly brewed coffee.
Dip the ladyfingers in the coffee.
In a Preserving Jar, arrange a layer of ladyfingers.
Spread 1/3 of the pumpkin mousse on top.
Repeat the layering 3 more times.
Refrigerate the Pumpkin Tiramisu overnight.
Garnish with shaved chocolate and serve.
Products Used
KitchenCraft Rotary Push Whisk
Home Made Glass 500ml Preserving Jar
