Ingredients
1 cup water1 cup brewed coffee2/3 cup sugar2/3 cup hazelnut liqueurPUMPKIN MIXTURE:2 cartons (8 ounces each) mascarpone cheese3/4 cup canned pumpkin5 tablespoons sugar, divided1-1/2 teaspoons ground cinnamon1/2 teaspoon ground nutmeg1/4 teaspoon ground ginger1/4 teaspoon ground allspice1-1/4 cups heavy whipping creamASSEMBLY:54 crisp ladyfinger cookies (about 16 ounces)1 tablespoon sugar1/2 teaspoon ground cinnamon
Preparation
In a small saucepan, combine water, coffee, sugar and liqueur; cook and stir over medium-low heat until sugar is dissolved, about 3 minutes. Transfer to a shallow bowl; cool completely.
In a large bowl, mix mascarpone cheese, pumpkin, 3 tablespoons sugar and spices just until blended. In a small bowl, beat cream until it begins to thicken. Add remaining sugar; beat until soft peaks form. Fold into mascarpone mixture.
Quickly dip 18 ladyfingers into coffee mixture, allowing excess to drip off. Arrange in a single layer in a 13x9-in. dish. Spread with 1-2/3 cups cheese mixture. Repeat layers twice.
Mix sugar and cinnamon; sprinkle over top. Refrigerate, covered, at least 8 hours or overnight.
