Ingredients
Equipment
Method
- Whip the heavy cream until stiff peaks form; set aside.
- In a bowl, beat mascarpone, pumpkin puree, powdered sugar, pumpkin pie spice, and vanilla extract until smooth.
- Fold the whipped cream gently into the mascarpone pumpkin mixture until fully combined.
- Dip each ladyfinger quickly into the coffee or espresso (about 1–2 seconds per side).
- Layer dipped ladyfingers in a 9x9-inch dish.
- Spread half the pumpkin cream mixture over the ladyfingers.
- Repeat with another layer of dipped ladyfingers and the rest of the cream.
- Cover and refrigerate for at least 4 hours, preferably overnight.
- Dust the top with cocoa powder before serving.
Nutrition
Notes
Feel free to customize by using butternut squash instead of pumpkin. Adding a splash of bourbon to the coffee can spice things up, and adding cinnamon can enhance sweetness.