- 12
- 30 mins
- 35 mins
Ingredients
- PUMPKIN MIXTURE:
- 1 cup water
- 1 cup brewed coffee
- 2/3 cup sugar
- 2/3 cup hazelnut liqueur
- 2 cartons (8 ounces each) mascarpone cheese
- 3/4 cup canned pumpkin
- 5 tablespoons sugar, divided
- 1-1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- 1-1/4 cups heavy whipping cream
- ASSEMBLY:
- 54 crisp ladyfinger cookies (about 16 ounces)
- 1 tablespoon sugar
- 1/2 teaspoon ground cinnamon
Preparation
Step 1
1. In a small saucepan, combine water, coffee, sugar and liqueur; cook and stir over medium-low heat until sugar is dissolved, about 3 minutes. Transfer to a shallow bowl; cool completely.
2. In a large bowl, mix mascarpone cheese, pumpkin, 3 tablespoons sugar and spices just until blended. In a small bowl, beat cream until it begins to thicken. Add remaining sugar; beat until soft peaks form. Fold into mascarpone mixture.
3. Quickly dip 18 ladyfingers into coffee mixture, allowing excess to drip off. Arrange in a single layer in a 13x9-in. dish. Spread with 1-2/3 cups cheese mixture. Repeat layers twice.
4. Mix sugar and cinnamon; sprinkle over top. Refrigerate, covered, at least 8 hours or overnight. Yield: 12 servings.
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