Tiramisù di Zucca

Recipe by Chef Nico Rossi

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Tiramisù di Zucca / Pumpkin-Mascarpone Cream, Espresso-Soaked Savoiardi, Amaretti Crumble, Cocoa

Yield6 servings 1x

Ingredients

Scale

6 ea Egg yolks
6 oz Sugar
1 lb Mascarpone
8 oz Pumpkin purée (dried in pan, cooled)
8 oz Heavy cream
2 tsp Pumpkin pie spice
10 oz Espresso, cooled
2 oz Dark rum or amaretto
24 ea Savoiardi (ladyfingers)
3 oz Amaretti, crushed
for dusting Cocoa powder

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Instructions

Whisk yolks and sugar over a bain-marie to ribbon stage. CCP: Heat yolk-sugar base to 160°F, whisking constantly — this is the pasteurization step. Cool to room temp.
Beat mascarpone with dried pumpkin purée and spice until smooth; fold in the yolk base.
Whip cream to medium peaks; fold in thirds. Do not overwork — the set comes from the chill, not the whip.
Dip savoiardi in espresso-rum two seconds per side — in and out. Soggy fingers collapse the build.
Layer in individual glasses or a ⅓ pan: fingers, cream, amaretti; repeat; finish with cream. CCP: Chill at or below 41°F minimum 6 hours, ideally overnight.
At service: heavy cocoa dusting, amaretti crumble, one savoiardi tip standing if serving in glass.

Notes

Suggested wine pairing: Fèlsina Vin Santo del Chianti Classico, Toscana — serve at 55°F.

Individual coupe or rocks glass, layers visible through the wall, cocoa flat and even across the top like fresh snow, amaretti crumble in a crescent. Serve cold with the Vin Santo poured tableside.

Quantities use the source menu’s 6-cover column. Whole-unit items are rounded in the source; the original menu also supplies 8- and 10-cover quantities.

Category: Desserts

Find it online: https://land2shore.com/easy-pumpkin-tiramisu-with-mascarpone-espresso/