Ingredients
• 1 cup strong brewed coffee or espresso, cooled
• 2 tbsp maple syrup or honey
• 1 tsp pumpkin pie spice (plus extra for dusting)
• 1 package (7 oz) ladyfingers (or gluten-free sponge fingers)
• 8 oz mascarpone cheese (or dairy-free alternative)
• ½ cup heavy cream or coconut cream, cold
• ¼ cup powdered sugar or erythritol
• ½ cup pumpkin puree (unsweetened)
• 1 tsp vanilla extract
• Optional: cocoa powder or cinnamon for garnish
Instructions
- In a shallow bowl, mix cooled coffee, maple syrup, and ½ tsp pumpkin pie spice.
- Dip each ladyfinger briefly into the coffee mixture—one quick dip per side—don’t oversoak or they’ll fall apart.
- Arrange a layer of dipped ladyfingers in the bottom of a serving dish or trifle bowl.
- Make the filling: In a bowl, beat mascarpone until smooth. Add powdered sugar and vanilla, mix well.
- In another bowl, whip heavy cream until stiff peaks form. Gently fold into mascarpone.
- In a separate bowl, mix pumpkin puree and remaining ½ tsp pumpkin pie spice. Fold into the mascarpone mixture until swirled (do not overmix—keep it light).
- Spread half the pumpkin cream over the ladyfingers. Repeat layers: more dipped ladyfingers, then remaining cream.
- Cover and chill at least 4 hours—or overnight—for best texture and flavor.
- Before serving, dust generously with pumpkin pie spice, a pinch of cinnamon, or cocoa powder for contrast.
✨ No raw eggs, no fuss—just elegant, cozy fall vibes in every bite!
PREP TIME & NUTRITION :
Prep Time : 20 mins , Cook Time : 0 mins , Total Time : 4 hrs 20 mins (includes chilling) , Servings : 6 , Calories : 210 , Net Carbs: 20g , Fats: 14g , Protein: 5g