Preparation

1. Peel the pumpkin, remove the seeds and cut the flesh into cubes. Steam them for about 10 to 20 minutes at 180 degrees in the oven. Verify if it’s cooked enough, insert a knife in the flesh which must remain a little bit firm.
2. Melt the butter in a saucepan and add the diced pumpkin. Cut the vanilla pod in half and collect the vanilla sheaths or pour the liquid vanilla drops then add the brown sugar, let stew on very low heat until you obtain a puree. Put everything in the blender to get a silky puree.
3. Mix the puree with the mascarpone, powdered sugar and chantilly cream.
4. Assemble the tiramisu in small transparent glasses or small jars of jam: 1 layer of pumpkin cream then 1 layer of 2 crushed cookies or speculos biscuits and finally a last layer of cream then put them in the fridge for 6 to 8 hours.
5. Push 1 chocolate chip into the center of a Marshmallow and place two marshmallows per glass to draw the monster eyes.

Tip: You can add a little fresh juice from half an orange to the pumpkin cream. Tiramisus are best when prepared 6-8 hours in advance.