Ingredients
- 8 oz Mascarpone Cheese
- 1 cup Pumpkin Puree
- 1 cup Ladyfingers
- 1 cup Espresso (cooled)
- 1 tsp Cinnamon
- 1 tsp Nutmeg
- 1/4 tsp Cloves
- 1/2 cup Sugar
- 1 cup Heavy Whipping Cream
- 1 tsp Vanilla Extract (optional)
Instructions
- Brew a strong cup of espresso and let it cool.
- In a large bowl, combine mascarpone cheese, pumpkin puree, sugar, cinnamon, nutmeg, and cloves. Mix until smooth and creamy.
- In another bowl, whip the heavy cream until soft peaks form. Gently fold into the mascarpone mixture.
- Quickly dip each ladyfinger in the cooled espresso and layer in a dish. Add a layer of the pumpkin-mascarpone mixture on top.
- Continue layering until all ingredients are used, finishing with the pumpkin-mascarpone mixture.
- Cover and refrigerate for at least 240 minutes (preferably overnight) to allow flavors to meld.
- Before serving, sprinkle with cinnamon or grated chocolate, if desired.
Notes
Ensure mascarpone is at room temperature before mixing to prevent lumps. Be gentle while folding the whipped cream for a light texture.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: Italian
- Diet: Vegetarian