Styrian Tiramisu in a Jar

Preparation

1. Preheat the oven to 180 °C (355 °F). For the sponge, separate the eggs and beat the egg whites until stiff. Beat the yolks with the sugar until fluffy. Stir in the flour sifted together with the baking powder, followed by the pumpkin seeds, and finally the pumpkin seed oil. Then carefully fold in the beaten egg whites. Spread the batter onto a baking sheet lined with parchment paper and bake for about 15 minutes. Let cool afterwards.

2. Meanwhile, prepare the cream. Mix the mascarpone, curd cheese, and yogurt with the sugar into a smooth cream. Fold in the lemon juice and cinnamon, then chill until ready to use.

3. A small preserving jar or a plain whisky glass works especially well for assembling this dessert. It’s best to pipe the cream from a piping bag, layering it with pieces of sponge in the glass. For a neater look, you can cut round discs out of the sponge using a matching cookie cutter or a drinking glass. There are no limits when it comes to decoration (pumpkin seeds, apple crisps, brittle, orange segments, seasonal fruit…). Chill for a few hours before serving.