Categories: Puddings

Ingredients

• 1 cup water
• 1 cup brewed coffee
• 2/3 cup sugar
• 2/3 cup hazelnut liqueur
• 2 cartons (8 oz. each) mascarpone cheese
• 3/4 cup canned pumpkin
• 5 Tbsp. sugar, divided
• 1 1/2 tsp. ground cinnamon
• 1/2 tsp. ground nutmeg
• 1/4 tsp. ground allspice
• 1/4 cups heavy whipping cream
• 54 crisp ladyfinger cookies (about 16 oz.)
• 1 Tbsp. sugar
• 1/2 tsp. ground cinnamon

Directions

1. In a small saucepan, combine water, coffee, sugar and hazelnut liqueur; cook and stir over medium-low heat until sugar is dissolved, about 3 minutes. Transfer to a shallow bowl; cool completely.
2. In a large bowl, mix mascarpone cheese, pumpkin, 3 Tbsp. sugar and spice just until blended. In a small bowl, beat cream until it begins to thicken. Add remaining sugar; beat until soft peaks form. Fold into mascarpone mixture.
3. Quickly dip 18 ladyfingers into coffee mixture, allowing excess to drip off. Arrange in a single layer in a 13 x9-inch dish. Spread with 1 2/3 cups cheese mixture. Repeat layers twice.
4. Mix sugar and cinnamon; sprinkle over top. Refrigerate, covered, at least 8 hours or overnight.

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