Autumn version of Italian classic. Smooth and creamy pumpkin mousse with warming and aromatic spices layered with biscuits soaked in espresso. This delicious dessert is the best weapon against windy and cold autumn days.
Makes 6 servings
- 500 gram mascarpone (chilled)
- 200 ml heavy cream 30% or 36% (chilled)
- 300 gram pumpkin puree (chilled)
- 5 tbsp powdered sugar
- 2 tsp cinnamon
- 1/2 tsp ground ginger
- pinch nutmeg
- 150-170 gram long biscuits
- 1/2 cup espresso
- 150 ml heavy cream 30% or 36% (chilled)
- 1-2 tsp powdered sugar
- pich cinnamon (to decoration)
- dark chocolate (to decoration)
Whip the cream (200 ml) until firm. Add sugar and mascarpone cheese while whipping.
When cream is whipped add pumpkin puree and spices.
Mix everything gently but precisely. Set aside.
Soak the biscuits in espresso. Layer them on a bottom of serving glasses.
Cover them with a few spoons of pumpkin mousse.
Put another layer of biscuits and mousse.
Chill in a fridge for 2-3 hours.
Whip the rest of cream (150ml) until firm, adding sugar to taste while whipping.
Before serving, top the desserts with a few spoons of whipped cream. Sprinkle with cinnamon and decorate with dark chocolate.
For the "adult version" I reccommend adding a splash of alcohol to espresso. It will give an extra layer of flavour to your dessert. You can use coffee liquer, amaretto or even whisky or brandy.