Ingredients
Scale
- 16 oz Mascarpone cheese, room temperature
- 1 cup Pumpkin puree (not pumpkin pie filling)
- 1 cup Heavy whipping cream, chilled
- 3/4 cup Granulated sugar
- 1 teaspoon Vanilla extract
- 1.5 teaspoons Pumpkin pie spice
- 1.5 cups Strong brewed espresso or dark roast coffee, cooled
- 2 tablespoons Dark rum or brandy (optional)
- 24–30 Savoiardi (Ladyfingers)
- Unsweetened cocoa powder for dusting
Instructions
- In a large mixing bowl, beat the room-temperature mascarpone cheese, pumpkin puree, sugar, vanilla extract, and pumpkin pie spice until 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. Keep the motion light to maintain the airy texture of the mousse.
- Combine the cooled espresso and the optional rum or brandy in a shallow bowl. Ensure the coffee is at room temperature or cold; if it is too hot, the ladyfingers will turn into mush instantly. Set your 8×8 or 9×9 inch baking dish nearby to start the assembly process.
- Quickly dip each ladyfinger into the coffee mixture for about one second per side. You want them moistened but still holding their shape. Arrange the dipped cookies in a single layer at the bottom of your baking dish. You may need to trim a few cookies to fit the edges perfectly.
- Spread half of the pumpkin cream mixture evenly over the first layer of ladyfingers. Smooth it out with an offset spatula. Repeat the dipping process with the remaining ladyfingers to create a second layer on top of the cream. Finish by spreading the remaining pumpkin cream over the top layer of cookies.
- Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours, though overnight is best. This allows the ladyfingers to soften into a cake-like consistency and the flavors to meld together. Just before serving, dust the top generously with unsweetened cocoa powder or a sprinkle of extra pumpkin pie spice.
- Cook Time: 4 hours 25 minutes (includes chilling time)