Ingredients
400 ml strong brewed coffee, cooled
200 ml milk
200 ml heavy cream
100 g sugar
250 g mascarpone cheese
1 tsp vanilla extract
1 tsp pumpkin spice
1 packet of ladyfingers
100 ml pumpkin puree
Cocoa powder for dusting
Method
1. Brew a strong pot of coffee and allow it to cool. Mix in the pumpkin puree and set aside.
2. Whip the heavy cream with sugar until stiff peaks form. Fold in the mascarpone cheese, vanilla extract, and pumpkin spice gently.
3. Dip ladyfingers one by one into the cooled coffee mixture quickly, making sure not to soak them fully.
4. Layer half of the dipped ladyfingers in the bottom of a dish. Spread half of the mascarpone mixture over the top.
5. Repeat the layering with the remaining ladyfingers and mascarpone. Dust the top with cocoa powder. Refrigerate for at least 4 hours before serving.
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