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Pro Cooking Tips
- Use strong brewed coffee or espresso for a bold flavor that stands out.
- Chill the dessert for at least 4 hours to let the flavors meld and the texture set properly.
- Gently fold the pumpkin mixture into the mascarpone to keep it light and airy.
Ingredients 0/10
Why This Recipe Works
Step 1
Whip together 1 1/2 cups of cream, the mascarpone, pumpkin, 1/2 cup sugar, and pumpkin spice in a large bowl or stand mixer until it forms stiff peaks. In a separate bowl, beat the remaining 1/2 cup heavy cream with a tablespoon of sugar until it’s also stiff and fluffy.
Step 2
Mix the coffee, rum, and the last tablespoon of sugar in a small bowl. Have six cups or ramekins ready—about 4 inches wide each. Quickly dip ladyfingers into the coffee mixture and line the bottom of each cup with a single layer. If your ramekins are smaller, just trim the ladyfingers to fit.
Step 3
Spoon a layer of the pumpkin mixture over the soaked ladyfingers, then add another layer of dipped ladyfingers on top. Finish with another layer of the pumpkin cream.
Step 4
Top everything with a generous dollop of the whipped cream you set aside earlier, and sprinkle some white chocolate over the top. You can serve these right away or pop them in the fridge, covered, for up to a day.
