Anleitung

1. Prepare the pumpkin cream first. For this, cook the pumpkin flesh in a little water for about 10 minutes. When it's soft enough, puree it with your blender or stab mixer. Stir the sugar and vanilla sugar into the puree. Then let the pumpkin mousse cool well before you continue. When the fine pumpkin puree has reached room temperature, you can fold in the mascarpone cream and the yolk and mix it evenly with the orange-coloured cream. It is best to place the cream in the fridge while you take care of the biscuit dough.
2. For the biscuit dough, grate the chocolate with a grater into fine rasps. Then mix the white and brown sugar with the soft butter and beat the mass with your food processor until it is frothy. Make sure that the butter is not warmer than room temperature.
   
   Now mix the flour with the cocoa powder and the baking soda, then add this to the rest of the mass. Knead the ingredients with your food processor until a dark, relatively firm dough is formed. Roll the dough on a baking sheet covered with baking paper until it is thin and bake at 175 degrees for about 15 minutes. If you are working with the VitAir, lay the dough thinly-rolled on the griddle covered with baking paper and bake at 180 degrees for about 10 to 12 minutes.
3. Now it's time to make the monster: put about 2 tablespoons of the mascarpone cream in a dessert glass and crumble some biscuit on top of it. Put 2 to 3 spoons of the pumpkin cream on top of the biscuit layer. Place two marshmallows on the creamy top of each glass and decorate them with a little chocolate - the frosted googly eyes of the biscuit cream are now finished.