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Tiramisu with Pumpkin Seeds and Brittle

the classic, differently

Tiramisu with Pumpkin Seeds and Brittle
  • 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

Ingredients

  • 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
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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.

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