Ingredients:
6 servings
- 300 ml vegan whipping cream (optional: whipping stabilizer)
- 300 g vegan mascarpone
- 75 g pumpkin puree
- 5 tbsp La Vida Vegan white hazelnut spread – Less sugar
- 3 tsp pumpkin spice
- 200 ml espresso (or very strong coffee)
- 300 g ladyfingers
- 3 tbsp flaked almonds (toasted)
The instructions:
- Whip the vegan cream until stiff. Optionally, add a packet of whipping stabilizer for extra firmness.
- Briefly mix the mascarpone until smooth, then combine it with the pumpkin puree, white hazelnut spread, and pumpkin spice.
- Gently fold the mascarpone mixture into the whipped cream and taste to adjust the flavor if necessary.
- Pour the coffee into a bowl and briefly dip half of the ladyfingers in the coffee.
- Lay the soaked ladyfingers as the first layer on the bottom of a dish.
- Spread half of the whipped cream-mascarpone mixture over the ladyfingers.
- Repeat with another layer of coffee-dipped ladyfingers and finish with the remaining cream-mascarpone mixture. Optionally, use a piping bag to decorate the top with elegant dollops.
- Refrigerate the tiramisu for at least 2 hours to set.
- Garnish with toasted flaked almonds and a sprinkle of pumpkin spice.
