(makes 4 individual 8 ounce desserts)
3/4 cup Espresso, cooled
3 large Eggs
1/8 cup Sugar
8 ounces Mascarpone Cheese
1/2 cup Pumpkin
1 tablespoon Vanilla
Heavy Whipping Cream
You can use an instant espresso, like I did, and then set it aside to cool.
In a mixing bowl blend the eggs, sugar, mascarpone cheese, pumpkin, and vanilla together until smooth.
1). I used very soft, bakery style lady fingers. They are available in the refrigerated area of a bakery. You can also use the harder shell variety, just saw with a serrated knife to cut. Place the lady fingers around the edge of your dish.
2). Cut a few lady fingers in half. Dip them in the espresso quickly. They will fall apart if they are saturated.
3). Place the dipped lady fingers in the bottom of your dish.
4). Top the cookies with pumpkin mix. Repeat #2 and #3 creating layers. This size dish took 3 layers.
Refrigerate until set.
Melt chocolate over low heat using a double boiler. As the chocolate is melting, add a teaspoon at a time of heavy whipping cream to the chocolate, stirring it together. Allow the chocolate and whipping cream to heat together into a sauce you can drizzle, but not too thin.
Drizzle chocolate over dessert and enjoy!
Thanks for joining me today!
Have a Wonderful and Happy Thanksgiving!