Pumpkin spice tiramisu with self-made ladyfingers

Preheat the oven to 180°C (convection oven 160°C).

Prepare 150 g of FunCakes Mix for Sponge Cake Deluxe with 3 eggs and 15 ml of water as indicated on the packaging.

Line a baking tray with parchment paper. Sprinkle a thin layer of granulated sugar over it.

Put the batter into a decorating bag fitted with decorating tip #2A and pipe strips of approximately 10 cm onto the sugar-coated parchment paper. Leave space between each strip as the batter will spread slightly. Bake the ladyfingers for 14-18 minutes until they are crispy and have a golden brown colour. Repeat until all the batter has been used.

Mix one tablespoon of the FunCakes Flavour Paste Pumpkin Spice into the coffee and leave to cool.

Separate 2 eggs. Beat the egg yolks with 2 tablespoons of granulated sugar until it is pale and creamy. In a separate bowl, whisk the egg whites with a pinch of salt until stiff peaks form. Fold the mascarpone together with a small amount of the FunCakes Pumpkin Spice Flavour Paste into the beaten egg yolks, then gently fold in the whipped egg whites.

Dip the ladyfingers into the coffee and line the bottom of the bowl with them. Spread half of the mascarpone mixture over the ladyfingers and smooth the surface. Add another layer of dipped ladyfingers, then spread the remaining mascarpone mixture on top and smooth again. When done, let the tiramisu chill in the refrigerator for at least 4 hours. For the best flavour, let it set overnight so the flavour has time to fully develop.

Just before serving, mix the cocao powder with some FunCakes Herb Mix Pumpkin Spice. Cut a few pumpkin shapes out of paper and place them on top of the tiramisu. Dust the tiramisu with the cocoa and spice mixture, then carefully remove the paper pumpkins.