Ingredients
Scale
- 8–10 Savoiardi ladyfinger cookies
- 1 cup strong brewed espresso or dark roast coffee, cooled
- 1.5 cups non-fat plain Greek yogurt
- 1/2 cup canned pumpkin puree (not pumpkin pie filling)
- 1 scoop (30g) vanilla whey or casein protein powder
- 2 tablespoons maple syrup or liquid stevia to taste
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon vanilla extract
- Unsweetened cocoa powder for dusting
Instructions
- Brew your espresso or strong coffee and pour it into a shallow bowl. Let it cool completely to room temperature. If you prefer a sweeter base, you can stir in a teaspoon of maple syrup or a drop of stevia into the coffee. Set this aside while you prepare the cream filling.
- In a medium mixing bowl, combine the Greek yogurt, pumpkin puree, protein powder, maple syrup, pumpkin pie spice, and vanilla extract. Use a whisk or a hand mixer to blend the ingredients until the mixture is completely smooth and fluffy. Taste the cream and adjust the sweetness or spice level if necessary.
- Take your serving glasses or jars. Quickly dip a ladyfinger cookie into the cooled coffee—only for about 1-2 seconds per side so it doesn’t get soggy. Break the cookie in half to fit the bottom of your cup. Spread a generous layer of the pumpkin protein cream over the cookies. Repeat the process with another layer of dipped cookies followed by a final layer of cream.
- Smooth the top of each cup with a spoon or spatula. Place the cups in the refrigerator for at least 2 hours, or overnight, to allow the flavors to meld and the cookies to soften to a cake-like consistency. Right before serving, use a fine-mesh sieve to dust the tops with unsweetened cocoa powder and an extra pinch of pumpkin pie spice.
- Cook Time: 20 minutes (plus 2 hours chilling time)