First clean the pumpkin, cut it into pieces, place it on a baking sheet lined with parchment paper and cook for about 20 minutes in a convection oven preheated to 180 ° C.
Once it is well cooked and soft, take it out of the oven and shake it, then let it cool.
Let the pureed pumpkin rest on a thick mesh strainer to make it lose a little water.
Meanwhile, whip the mascarpone with the sugar and, when it is cold, add the pumpkin, always continuing to whisk.
Cover the bowl with plastic wrap and let the cream rest in the fridge for at least 1 hour, so that it is firm.
Prepare the coffee and let it cool, then cut the biscuits into 3 parts and start the tiramisu composition.
Start to wet the biscuits with the coffee, putting some pieces on the base of the bischieri.
Cover with the cream of pumpkin and mascarpone and create another layer, always first the wet ladyfingers and then the cream.
Sprinkle the surface of your zuccamisu with plenty of cocoa and let it rest in the fridge for at least 6 hours before serving.
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