Tiramisu with Pumpkin Seeds and Brittle

the classic, differently

Tiramisu with Pumpkin Seeds and Brittle

Try out something new and serve your guests a tiramisu that's a bit different; inspired by Styria, Austria.

  • 100 mlmilk
  • 16 gvanilla sugar
  • 300 gmascarpone
  • 30 mlamaretto
  • 90 mlPumpkin seed oil
  • 90 mlcoffee
  • 30 mlrum
  • 48 gpowdered sugar


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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