Tiramisu with Pumpkin Seeds and Brittle

For the tiramisu, stir the cold coffee and all ingredients until the powdered sugar has completely dissolved.

Pour into a 0.5 L iSi device. Screw on an iSi cream capsule and shake vigorously. Chill in the refrigerator for 1-2 hours.

For the pumpkin seed brittle, caramelize granulated sugar in a pan over low heat. Add the pumpkin seeds and stir for about 1 minute.

Spread on baking paper and let cool. Serve the pumpkin seed oil cream in layers with chocolate cookies dipped in coffee in a glass.

Serve with the pumpkin seed brittle.

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