Gutshaus Stellshagen conjures up pumpkin tiramisu
An autumn dessert from Anke and Meike, cooks from Gutshaus Stellshagen
While Thanksgiving is being celebrated in other latitudes, where the famous pumpkin pie is a must, pumpkin dishes are also enjoying increasing popularity in this country. And no wonder: The autumn classic pumpkin is full of vitamins, is low in calories and also grows and thrives in the local gardens - for example in the Gutshaus Stellshagen on the Baltic Sea.
Here, our own farm, which is part of the Bioland Association, guarantees that the ingredients have short delivery routes to the hotel kitchen. It is also commendable that only vegetarian dishes are served here. The kitchen team shows anew every day how diverse a vegetarian diet can be. Today there is a very special greeting from the kitchen that changes the classic dessert in a delicious way: The autumn pumpkin tiramisu is a successful change from the Italian classic. This is ensured by the sweet pumpkin mixture, which is refined with orange juice.
Ingredients for the autumn pumpkin tiramisu
For people 4
- 200g Hokkaido pumpkin meat (possible with and without peeling)
- 16 ladyfingers
- 150 ml whipped cream
- 200 g sour cream or mascarpone
- 50 g quark
- 100 ml orange juice
- packages of Vanilla sugar
- 100 g sugar
- 150 ml espresso
- ½ teaspoon cinnamon powder, ½ teaspoon turmeric powder, ½ pinch of clove powder
- 1 tablespoon lemon juice
- cocoa powder
Preparation:
1. Prepare the espresso and let it cool down.
2. Then wash the pumpkin, remove the seeds and cut into small cubes, with or without the peel, depending on your preference. Then fry the pumpkin cubes with vanilla sugar, turmeric, cinnamon, cloves, butter and orange juice in a saucepan with the lid closed until soft. Puree everything finely with a hand blender and allow to cool.
3. Now whip up the whipped cream and then refrigerate.
4. Put the sour cream, quark, sugar and lemon juice in a bowl and stir well. Then stir in the cooled pumpkin mixture. Then carefully stir in the whipped cream until the whole mixture is the same color.
5. Meanwhile, have the dessert glasses or cookie cutters ready.
6. Put the cold espresso in a small bowl and briefly turn the ladyfingers in the espresso on both sides. Then lay them out side by side on the bottom of the dessert glasses.
7. Spread a layer of pumpkin cream on top. Now place the next layer of the soaked ladyfingers on top and cover again with the pumpkin cream.
8. Then place in the refrigerator for at least two hours to cool down.
9. After cooling, carefully peel off the mold and sprinkle with cocoa powder.
We hope you enjoy cooking at home!
The cooks Anke and Meike as well as Bettina, hostess from Gutshaus Stellshagen
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