Ingredients
Scale
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 3/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 8 ounces mascarpone cheese, softened
- 1 cup heavy cream
- 1 teaspoon pure vanilla extract
- 1 cup strong brewed coffee or espresso, cooled
- 2 tablespoons coffee liqueur (optional, can substitute with vanilla extract)
- 24–30 ladyfinger biscuits (savoiardi)
- Unsweetened cocoa powder, for dusting
- Optional garnish: toasted pecans or chopped walnuts
Substitution tips: If mascarpone isn’t available, a mixture of cream cheese and heavy cream can work in a pinch, but mascarpone’s silky texture is worth seeking out. For a dairy-free version, coconut cream can replace heavy cream, though the flavour will shift slightly. The pumpkin puree can be homemade if you’re feeling ambitious—I often roast fresh pumpkin chunks until tender and mash them for extra depth.
Instructions
- In a medium bowl, combine the pumpkin puree, sugar, cinnamon, nutmeg, ginger, and cloves. Mix well until the spices are evenly distributed and the mixture is smooth. This spice blend is exactly the kind my mum would sprinkle over apple crumbles, and it instantly fills the kitchen with a comforting aroma.
- In a separate large bowl, whisk the mascarpone cheese until creamy and smooth. I like to use a hand whisk for this—there’s something so satisfying about turning this dense cheese into a soft cloud.
- In another bowl, whip the heavy cream with vanilla extract until stiff peaks form. This step reminds me of those early mornings I spent whisking eggs for scones, watching the cream thicken and knowing the magic was happening.
- Gently fold the spiced pumpkin mixture into the mascarpone, then carefully fold in the whipped cream. The key is to keep it light and airy—folding slowly to preserve all that fluffiness.
- Mix the brewed coffee with the coffee liqueur (if using) in a shallow dish. Quickly dip each ladyfinger into the coffee mixture—just a second or two!—to avoid sogginess. I learned this the hard way one rainy afternoon when my tiramisu turned into a pudding rather than a layered dessert.
- Arrange a layer of soaked ladyfingers in the bottom of your serving dish. I prefer a glass dish so you can admire the layers as they build—a bit like seeing the pages of a well-loved, tea-stained notebook.
- Spread half of the pumpkin mascarpone mixture over the ladyfingers, smoothing it gently with a spatula.
- Add a second layer of dipped ladyfingers, then top with the remaining pumpkin mascarpone mixture.
- Cover and refrigerate for at least 4 hours, preferably overnight. This resting time lets the flavours meld beautifully, something my mum always insisted on for her stews and crumbles alike.
- Just before serving, dust the top generously with unsweetened cocoa powder and sprinkle with toasted pecans or walnuts if you like a little crunch.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
