Halloween Kabocha Tiramisu (Japanese Pumpkin Squash Dessert Idea) かぼちゃティラミス (ハロウィン レシピ) | OCHIKERON

By ochikeron · 60 min

Ingredients

Instructions

1. Cut the kabocha into large chunks, put them in a microwave-safe container, cover and microwave on medium for 5-6 minutes until soft.
2. Scoop out the kabocha and push it through a sieve to make it smooth.
3. Add the sugar and egg yolk to the kabocha, mix well, cover and refrigerate.
4. Mix the hot water, instant coffee and 1 tablespoon of sugar to make a coffee syrup. Pour it into a shallow dish and soak the biscuits in it.
5. Add the mascarpone to the kabocha mixture and mix well.
6. Whip the cream with an electric mixer until stiff peaks form, then fold in the kabocha mixture with a spatula.
7. Layer the cream and soaked biscuits in serving cups, about 3 layers. Refrigerate for at least 2 hours or overnight to set.
8. Dust with cocoa powder before serving. Decorate with broken chocolate-covered pretzels for legs and chocolate candies for eyes, if desired.

Summarized from ochikeron's video. Watch it for the details.

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