# What You'll Need:
→ Pumpkin Mascarpone Cream
01 - 1 cup canned pumpkin purée
02 - 1 1/2 cups cold heavy cream
03 - 8 ounces mascarpone cheese, room temperature
04 - 1/2 cup powdered sugar
05 - 1 teaspoon vanilla extract
06 - 1 1/2 teaspoons pumpkin pie spice
07 - Pinch of salt
→ Coffee Mixture
08 - 1 cup strong brewed coffee, cooled
09 - 2 tablespoons coffee liqueur (optional)
→ Assembly
10 - 24 ladyfinger biscuits (savoiardi)
11 - 2 tablespoons unsweetened cocoa powder, for dusting
12 - 1/4 cup chopped toasted pecans or walnuts (optional)
# How to Make It:
01 - In a large mixing bowl, beat cold heavy cream using an electric mixer or whisk until medium peaks form.
02 - In a separate bowl, blend mascarpone cheese with pumpkin purée, powdered sugar, vanilla extract, pumpkin pie spice, and a pinch of salt until smooth and creamy.
03 - Using a spatula, gently fold the whipped cream into the pumpkin mascarpone mixture until fully incorporated.
04 - In a shallow dish, stir together cooled brewed coffee with coffee liqueur if using.
05 - Quickly submerge each ladyfinger in the coffee mixture to ensure they are moist but not soggy.
06 - Arrange a single layer of dipped ladyfingers at the base of a trifle dish or glass bowl.
07 - Spread half of the pumpkin mascarpone cream evenly over the ladyfingers.
08 - Top with another layer of soaked ladyfingers and finish with remaining pumpkin mascarpone cream.
09 - Cover and refrigerate for a minimum of 4 hours, ideally overnight, to enhance flavor integration.
10 - Just before serving, use a sifter or fine mesh strainer to dust the surface with cocoa powder and sprinkle with chopped nuts if desired.
