Ingredients

The following ingredients have 6 Servings
  • 3 eggs (, whites and yolks separated)
  • 1/2 cup granulated sugar (, divided)
  • 8 ounce container of mascarpone cheese (, at room temperature)
  • 1 cup canned pumpkin puree (, about 7 ounces)
  • 1 teaspoon pumpkin pie spice
  • 1 pint whipping cream
  • 7 ounce bag of Amaretti cookies
  • cocoa powder (, for serving)

Instruction

  • Divide egg whites from egg yolks and put whites in a medium bowl and yolks in a large heatproof bowl. Add ¼ cup sugar to whites and ¼ cup to yolks.
  • Place bowl of egg yolks over a double boiler or saucepan filled with boiling water. Cook over boiling water for 2-3 minutes, whisking constantly so eggs don't turn into scrambled eggs. Remove from heat and set aside to cool.
  • Blend pumpkin puree, pumpkin pie spice and mascarpone cheese until combined well. Add to bowl of yolks and mix well.
  • Beat whites until stiff peaks form. Add to pumpkin and egg yolk mixture ¼ cup at a time, folding whites in gently until combined. Repeat until whites are completely incorporated.*
  • Whip cream until light and fluffy. Add whip cream to a pastry bag or gallon size ziploc bag with ¼ inch of corner snipped off. Add pumpkin mascarpone mixture to another ziploc bag and snip corner.
  • Crumble amaretti cookies into chunks, reserving 6 cookies for garnish. Add ¼ cup cookies to bottom of 6 glasses or serving bowls. Pipe a layer of whip cream over cookies, then about 1/3 cup pumpkin mixture, then another layer of cookies, then another layer of whip cream. Garnish with extra cookie crumbles or whole cookies, a dusting of cocoa powder and fresh herbs for garnish.