Ingredients
Scale
- 1 cup canned pumpkin puree
- 8 oz mascarpone cheese
- 1 cup heavy cream
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup brewed espresso, cooled
- 24 ladyfingers
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- Chopped pecans or walnuts (optional for garnish)
- Dark chocolate shavings (optional)
Instructions
- In a large mixing bowl, combine mascarpone cheese with pumpkin puree. Add sugar, vanilla, cinnamon, and nutmeg. Whisk until smooth.
- In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold whipped cream into the mascarpone mixture to create a light, creamy layer.
- Briefly dip each ladyfinger into cooled espresso, then arrange a layer of soaked ladyfingers in your serving dish.
- Spread half of the pumpkin mascarpone cream over the ladyfingers.
- Repeat with another layer of espresso-dipped ladyfingers and remaining cream. Smooth the top with a spatula.
- Cover and refrigerate for at least 4 hours or overnight to allow flavors to meld and dessert to set.
Notes
- Ensure ladyfingers are briefly dipped in espresso to prevent sogginess.
- For extra flavor, sprinkle with cinnamon or garnish with chopped nuts and chocolate shavings before serving.
- For a lighter version, substitute mascarpone with cream cheese or Greek yogurt.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 350 Kcal
- Sugar: 20g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 55mg