(continued)……flavored pumpkin puree’. The grated dark chocolate on top balances out the flavors.
for the white cheese topping:
1/2 cup whipping cream
1/4 cup powdered sugar
3 1/2 oz. (100 gr.) Robiola cheese (a type of cream cheese)
for the orange pumpkin custard cream:
1 cup (200 gr.) pumpkin puree
3/4 cup (120 gr.) light brown sugar (Demarara type)
2 tbsp. (30 gr.) sifted cornstarch
1/2 cup (75 dl) coconut cream
1 cup (150 dl) whole milk
juice and rind of 3 large organic oranges
a piece of dark chocolate
1. First prepare the pumpkin custard cream: Cube about 400 gr. fresh pumpkin and steam it until tender. Let cool and puree’ in a blender or food processor until smooth. Set aside.
2. Beat the whipping cream with the powdered sugar until fluffy.
3. Beat the robiola cheese until smooth. Beat in a tablespoon of the whipped cream mixture until combined. Then mix in the rest of the whipped cream mixture. Remove about one cup for the top layer of the tiramisu. Set aside and chill.
4. In a small saucepan beat one egg and the light brown sugar until light. Beat in 2 tbsp. of the cornstarch. Beat in 1/2 cup of the coconut cream and 1 cup of milk until smooth.
5. Place the saucepan over low heat and simmer while constantly mixing for about 4 minutes or until the custard is thickened. If it gets too thick you can add a little more milk (the custard should be about the consistency of thick pudding). Now mix in the grated rind of one large orange and the pumpkin puree’. Place the mixture in a bowl and adhere a piece of cling film to the surface. Chill in the fridge.
ASSEMBLING THE TIRAMISU
1. Mix the chilled white cream cheese mixture into the pumpkin custard until well combined. (keep 1 cup of the reserved mixture for the top layer).
2. Dip the required amount of ladyfingers to cover the bottom of your serving dish
(about 9X10″ or “20X20 cm) quickly in the orange juice and form one layer. Then spread half of the pumpkin custard over. Next place a second layer of ladyfingers (dipped in the juice) over the custard. Then top with the rest of the custard. Smooth the top and spread the white cheese cream to cover the top.
3. Grate some dark chocolate over the tiramisu and chill in the fridge for at least an hour (better for a few hours). The next day it will be even better. Also it freezes very well.