Pumpkin and Pistachio Tiramisu
(0 votes)
(0 votes)
Health Score:
62 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 2 h.
Ready in
Calories:
549
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 549 cal. | (26 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 36 g | (31 %) | ||
| Carbohydrates | 40 g | (27 %) | ||
| Sugar added | 25 g | (100 %) | ||
| Roughage | 5.1 g | (17 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 3.4 mg | (28 %) | ||
| Vitamin K | 20.5 μg | (34 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.3 mg | (28 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 73 μg | (24 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 9.9 μg | (22 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 28 mg | (29 %) | ||
| Potassium | 694 mg | (17 %) | ||
| Calcium | 132 mg | (13 %) | ||
| Magnesium | 60 mg | (20 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 95 μg | (48 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 15.9 g | |||
| Uric acid | 52 mg | |||
| Cholesterol | 167 mg | |||
| Complete sugar | 34 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 400 grams Pumpkin
- 100 milliliters Orange juice
- ½ lemon (juiced)
- 75 grams sugar
- 1 egg yolk
- 200 grams Mascarpone
- 60 grams Shelled pistachio
- 4 Ladyfinger
- 4 Tbsps Orange liqueur
- chopped Pistachio (for garnish)
Preparation steps
1.
Cut the pumpkin flesh into small cubes and add with the orange juice, lemon juice and 4 tablespoons sugar in a small pot. Cover, bring to a boil and simmer for about 20 minutes until soft. Then puree and let cool.
2.
Beat the egg yolks with the remaining sugar until pale and creamy. Stir in the mascarpone.
3.
Sprinkle the pistachios in four glasses and top with the pumpkin puree. Crumble the ladyfingers and sprinkle in. Drizzle with the liqueur and top with the cream.
4.
Serve sprinkled with chopped pistachios.
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