Ingredients:

  • 8 oz mascarpone cheese
  • 1/2 cup strained Greek yogurt, plain
  • 1/2 cup pure pumpkin puree
  • 1/3 cup maple syrup
  • 1 tsp vanilla extract
  • 1 tsp pumpkin pie spice
  • 1 cup heavy whipping cream
  • 3/4 cup strong brewed coffee
  • 2 tbsp maple syrup
  • 1/2 tsp cinnamon
  • 300g Savoiardi ladyfingers
  • 1 tbsp cocoa powder

Instructions:

  1. Spread the pumpkin puree on a paper towel-lined plate and press gently to remove excess moisture.
  2. In a large bowl, beat the room-temperature mascarpone, Greek yogurt, and drained pumpkin puree until smooth.
  3. Mix in the maple syrup, vanilla extract, and pumpkin pie spice. Beat until the mixture is a consistent, mahogany-colored cream.
  4. In a separate chilled bowl, whip the heavy cream until stiff peaks form.
  5. Gently fold the whipped cream into the pumpkin mixture using a spatula slowly to maintain the air bubbles.
  6. Whisk together the cooled coffee, maple syrup, and cinnamon in a shallow bowl.
  7. Quickly dip ladyfingers into the coffee mixture for no more than two seconds each and arrange them in a single layer at the bottom of a 9x9 inch glass baking dish.
  8. Spread half of the pumpkin cream mixture evenly over the ladyfinger layer.
  9. Repeat with a second layer of dipped ladyfingers and top with the remaining pumpkin cream.
  10. Dust the top surface with cocoa powder or ground cinnamon using a fine mesh strainer.
  11. Refrigerate for at least 8 hours to allow the layers to set.