Autumn Tiramisu

1. 1

   Cook pumpkin in a steamer until very tender.

2. 2

   With a fork, mash pumpkin and add vanilla and sugar to taste. Set aside.

3. 3

   Soften the gelatin in a bowl of water.

4. 4

   In a saucepan, heat milk and add the vanilla pod cut in half lengthwise.

5. 5

   Bring to boil.

6. 6

   Meanwhile, mix together egg yolks, cornstarch and rum extract.

7. 7

   Remove milk from heat and add half of the gelatin.

8. 8

   Mix well.

9. 9

   Add egg yolk mixture and stir to incorporate.

10. 10

    Place back over medium heat and keep stirring, until the mixture thickens.

11. 11

    Remove from heat and bring to room temperature.

12. 12

    Beat the egg whites until stiff with a pinch of salt and then at the end, add the remaining gelatin.

13. 13

    Fold the egg whites into the cooled custard and refrigerate for 2 hours.

14. 14

    Spoon into dessert glasses.

* Per serving · 4 servings · Values may vary.