Ingredients
Scale
- 12–14 Savoiardi ladyfingers
- 1 cup mascarpone cheese, softened
- 1/2 cup pumpkin puree (not pumpkin pie filling)
- 1/2 cup heavy whipping cream, cold
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1 cup strong espresso or dark roast coffee, cooled
- 1 tablespoon maple syrup (optional)
- Unsweetened cocoa powder or cinnamon for dusting
Instructions
- Start by brewing a strong cup of espresso or dark coffee and let it cool completely in a shallow bowl. If you like a hint of extra sweetness, stir in one tablespoon of maple syrup. In a separate medium-sized mixing bowl, combine the softened mascarpone cheese, pumpkin puree, granulated sugar, pumpkin pie spice, and vanilla extract. Use a hand mixer or a whisk to blend these ingredients until the mixture is completely smooth and no streaks of white cheese remain.
- In another chilled bowl, beat the cold heavy whipping cream until stiff peaks form. This usually takes about 2 to 3 minutes on high speed. Gently fold the whipped cream into the pumpkin-mascarpone mixture using a rubber spatula. Use a slow “under and over” motion to keep the air in the cream, ensuring the filling remains light and fluffy. Do not overmix, or the filling might become runny.
- Break each ladyfinger in half to fit your serving glasses. Quickly dip each piece into the cooled espresso—just a second on each side to avoid making them soggy. Place two halves at the bottom of each glass. Spoon a generous layer of the pumpkin cream over the ladyfingers. Repeat with another layer of espresso-soaked ladyfingers and a final layer of pumpkin cream. Smooth the tops and refrigerate for at least 4 hours, or ideally overnight. Just before serving, dust the tops with cocoa powder or extra pumpkin pie spice.
- Cook Time: 25 minutes (plus chilling time)