- 1 package authentic Italian ladyfingers (they're hard, not soft)
- 2 tablespoons either Frangelico liqueur, rum or orange juice
- 8 ounces Mascarpone cheese
- 1/2 cup pumpkin purée
- 1 teaspoon cinnamon
- 1/2 to 1 teaspoon freshly ground nutmeg (to taste)
- 1 1/2 cups powdered sugar or to taste
- 1 teaspoon pure vanilla extract or orange extract
- 2 1/2 cups heavy cream, whipped and chilled
- crystallized ginger
Preparation
Arrange ladyfingers on the bottom of a 9 inch square pan. Pour liqueur over ladyfingers. Mix Mascarpone with the pumpkin, spices, sugar and extract. Fold in 1 1/2 cups of the whipped cream. Pour mixture over lady fingers.
If using a large trifle bowl, you can layer the ladyfingers and cream mixture. Just make sure you sprinkle lady fingers with liquid, either juice or liqueur, before covering with the cream mixture.
Gently spread remaining whipped cream on top of mixture. Sprinkle decoratively with additional cinnamon and crystallized ginger. Cover and chill at least two hours or overnight.
