- 100 ml milk
- 16 g vanilla sugar
- 300 g mascarpone
- 30 ml amaretto
- 90 ml Pumpkin seed oil
- 90 ml coffee
- 30 ml rum
- 48 g powdered sugar
Preparation of pumpkin seed cream
For the tiramisu cream, stir cold coffee and all other ingredients until the icing sugar has completely dissolved. Pour into a 0.5 l iSi Whipper, screw on 1 iSi Cream Charger and shake vigorously. Cool the Whipper in the refrigerator for 1-2 hours.
For the pumpkin seed brittle, caramelise 4 tbsp. of granulated sugar in a pan at low heat. Add 4 tbsp. of pumpkin seeds and stir for approx. 1 minute. Spread on top of baking paper and allow to cool.
Serve the pumpkin seed cream oil in layers with chocolate biscuits dipped in coffee in a glass. Serve with the pumpkin seed brittle.