Pumpkin and Mascarpone Cups

by Auroris

1.5K263

Intro: Pumpkin and Mascarpone Cups

Autumn is finally here, it's time for hot chocolatey mornings, leaping into leaves, and delicious pumpkin desserts! What better way to serve individual desserts than in a glass? So I want to share with you this recipe of Pumpkin and Creamy Mascarpone Cups.

STEP 1: Prepare

Bring 300 g of pumpkin to boil. Cook it about 20-30 minutes until it becomes soft. Drain the pumpkin in a colander over the sink.

STEP 2: Zingy Citrus Taste

Using a microplane grate the orange skin (only the orange part), we need around one teaspoon of zest. Cut the orange in half and squeeze all juice.

STEP 3: Pumpkin Purée

Place orange zest, orange juice, drained pumpkin, a pinch of cinnamon and 2 tablespoons of sugar into mixing bowl. Process until very smooth, 3 to 5 minutes. Let it cool down a little and place the purée in the fridge.

STEP 4: Biscuit Crumb Base

Put the biscuits into a food processor and grind them up. Place the crumb in a bowl and add the melted butter. Mix well. Layer the mixture into the glass bottom and set to cool in the fridge.

STEP 5: Mascarpone Cream Filling

Using a hand mixer or stand mixer, whip the cold heavy cream and icing sugar a few minutes until cream is thicker. Add Mascarpone and mix until cream is stiff. Place into fridge.

STEP 6: Assembly

The main thing is that we respect the formula for the ideal dessert:

  • Something crunchy
  • Something creamy
  • Something fruity (Do you know that Pumpkin is technically a fruit?)

STEP 7: Topping

Like autumn is a season for harvesting a wide variety of nuts and dried fruits, we will add a perfect touch of Nut Mix

3 Comments

shalnachywyt 1 year ago

So... this is basically a kind of Italian pumpkin cheesecake?

Auroris 1 year ago

Yeah.. It definitely has notes of “un dolce italiano” 🤌😏