Level: medium Preparation: 30 minutes Cooking: 15 minutes Servings: 6 people Author: Ale Gambini Ingredients 1 package (7.05 oz.) Vicenzovo Ladyfingers 16 oz. Mascarpone cheese, room temperature 1 cup pumpkin puree 1 teaspoon ground cinnamon 4 tablespoons granulated sugar 10 Amaretto di Matilde cookies, pulverized or crushed 2 cups whole milk, room temperature 2 tablespoons amaretto liquor cocoa powder, to dust Amaretto di Matilde cookies, to garnish edible Fall leaves, to garnish Preparation Place the mascarpone cheese in a bowl and stir until smooth. In another bowl, combine pumpkin puree, cinnamon, and sugar. Stir in the pulverized amaretti cookies and mix until incorporated. Dip briefly the ladyfingers into a mixture of milk and amaretto liquor. Assemble the Tiramisù by arranging the first layer of ladyfingers on the bottom of a 1Ox8 baking dish and spooning over half of the pumpkin cream to cover. Proceed with the second layer of ladyfingers and cover with the remaining cream. If you prefer, you can make single portions by arranging the dessert in cocktail glasses, following the same directions. Serve the dessert dusted with cocoa powder and garnished with edible fall leaves and Amaretto d’Italia cookies.