6-8 servings / working time approx. 30 min
approx. 1/8 l readymade blancmange/custard
1/4 l mascarpone
100 g whipped cream
40 g icing sugar
30 g Hamlitsch pumpkin seed oil
50 g roasted and finely ground Hamlitsch pumpkin seeds
approx. 30 sponge fingers (ladyfinger)
Extra whipped cream and ground pumpkin seeds for decoration
approx. 1/4 l strong coffee
8 cl rum
50 g sugar
Mix the blancmange/custard, mascarpone, icing sugar and pumpkin seed oil together well, add the whipped cream and pumpkin seeds. Line a loaf tin with greaseproof paper or clingfilm. Start with a layer of soaked sponge fingers and then a layer of cream mixture. Continue until all of the biscuits and mixture have been used (4-5 layers). Caution: only soak the biscuits quickly in the coffee otherwise they will become too soft.
Place in fridge for at least 4 hours. To serve, remove from tin and slice. Decorate with ground pumpkin seeds and whipped cream.