Ingredients

The following ingredients have 24 Servings
  • 16 ounces <a href="/recipes/mascarpone-cheese-recipe/">mascarpone cheese</a>
  • 6 egg yolks
  • 1 cup granulated sugar
  • 1 15-ounce can pumpkin puree, (15 ounces)
  • 1 teaspoon <a href="/recipes/pumpkin-pie-spice-recipe/">pumpkin pie spice</a>
  • 1 1/2 cups heavy cream
  • 1/3 cup powdered sugar
  • 1 1/2 cups espresso coffee, or strong coffee, chilled
  • 34 ladyfinger cookies, (savoiardi)

Instruction

  • Place the mascarpone in a large bowl and stir to loosen. Set aside. In a double broiler or heatproof bowl set over a small pot of simmering water, whisk the egg yolks and sugar together. Continue whisking until mixture begins to bubble and thicken, about 5 minutes or 170&deg;F. Remove from heat and continue to whisk for 2 minutes to cool down. Pour yolk mixture into bowl with mascarpone and stir, just until combined. Gently fold in the pumpkin and pumpkin spice. In a separate bowl, whip the cream and powdered sugar until stiff peaks form. Fold into the mascarpone pumpkin mixture. Place the coffee into a shallow bowl and dip the lady fingers in, turning to coat. Line the espresso dipped ladyfingers in a single layer in a 13x9 pan. Top with half the pumpkin mixture. Repeat another layer of espresso-dipped ladyfingers and top with the rest of the pumpkin mixture. Cover and refrigerate for at least 4 hours, preferably overnight. Dust with pumpkin spice before serving.