Pumpkin seed tiramisu

Ingredients

Biscuit dough

• 4 pcs. eggs
• 80 g flour, firm
• 80 g icing sugar
• a pinch of vanilla sugar
• salt

Cream

• 500 g mascarpone
• ¼ litre of whipped cream
• 80 g icing sugar
• 30 g pumpkin seed oil
• 60 g pumpkin seeds, roasted and freshly ground
• ½ pkg of vanilla sugar
• 6 sheets of gelatine
• 30 pcs. egg biscotti
• ¼ litre of coffee
• rum to taste
• pumpkin seed shavings

Preparation

Biscuit dough

Beat the eggs with the icing sugar, vanilla sugar and salt until creamy. Carefully fold in the flour and spread the mixture onto a baking tray lined with baking paper. Bake at 175 °C for 10 minutes.

Cream

Mix the mascarpone, icing sugar, pumpkin seed oil, pumpkin seeds, vanilla sugar and rum. Whip the cream and fold into the mixture. Soak the gelatine, squeeze it out, warm it up, mix it with part of the mixture and slowly stir it into the rest of the mixture. Now cut the sponge cake in half, line a rectangular mould with one half and spread with cream. Soak the sponge cakes and layer on top. Spread with cream again, place another soaked sponge on top and cover with cream again. Place the second half of the sponge base on top, spread the remaining cream on top and chill. Finally, sprinkle with pumpkin seed flakes and cut open.