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.