~ A break from traditional, loosly adapted from GOURMET (Nov 2006)
1 1/2 cup chilled whipping cream
3/4 cup sugar
1 (8-oz) container mascarpone cheese (Italian cream cheese)
1 (15-oz) can pure pumpkin
1/2 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves
1/4 tsp. nutmeg
1/4 tsp. cardamom
2 packages good quality ladyfingers
1/4 cup finely ground espresso, divided
1/3-1/2 cup Amaretto or Frangelico liqueur
2-3 oz. crushed gingersnaps or amaretti cookies
- Beat chilled whipping cream and sugar until peaks form. Set aside.
- Whip mascarpone cheese. Add pumpkin and spices and combine with whipped cream until smooth.
- Dip 1/2 of ladyfingers into liqueur and line bottom of 9-inch springform pan with ladyfingers, overlapping and crowding to fit. Sprinkle with 1/3 ground espresso. Spread 1/2 of filling over ladyfingers. Repeat with remaining ladyfingers, dipped in liqueur. Sprinkle with 1/3 espresso. Top with remaining filling. Smooth. Wrap tightly in plastic, then foil. Chill overnight or longer.
- To unmold, run knife around inside edge of pan. Release sides. Sprinkle with crushed cookies and remaining ground espresso. (8 servings)