Ingredients
Scale
- 12–15 Savoiardi ladyfingers
- 1 cup Mascarpone cheese, softened
- 1/2 cup Pumpkin puree (not pumpkin pie filling)
- 1/2 cup Heavy whipping cream, cold
- 1/2 cup Granulated sugar
- 1 tsp Vanilla extract
- 1 1/2 tsp Pumpkin pie spice
- 1 cup Strong brewed espresso or coffee, cooled
- 2 tbsp Dark rum or coffee liqueur (optional)
- Cocoa powder or cinnamon for dusting
Instructions
- In a shallow bowl, combine your strong brewed espresso and the dark rum or coffee liqueur if you are using it. Stir the mixture well and set it aside to cool to room temperature. It is important that the coffee is not hot, or it will turn the ladyfingers into mush instantly.
- In a large mixing bowl, beat the softened mascarpone cheese, pumpkin puree, sugar, vanilla extract, and pumpkin pie spice until the mixture is smooth and well combined. In a separate chilled bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the pumpkin mixture using a spatula. Work slowly to keep the filling light and airy.
- Break your ladyfingers into pieces that fit the size of your serving glasses or jars. Briefly dip each piece into the coffee mixture. You only need about one or two seconds per side. If you soak them too long, they will become soggy and lose their structure.
- Place a layer of soaked ladyfinger pieces at the bottom of each cup. Spoon or pipe a generous layer of the pumpkin mascarpone cream over the ladyfingers. Repeat the process with a second layer of soaked ladyfingers and a final layer of pumpkin cream. Smooth the tops with a spoon or create decorative swirls using a piping bag.
- Place the cups in the refrigerator for at least 4 hours, though overnight is best for the flavors to meld and the ladyfingers to soften to a cake-like consistency. Right before serving, dust the tops generously with cocoa powder or a sprinkle of pumpkin pie spice for a beautiful finish.
- Cook Time: 25 minutes