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This needs to set up
overnight, so start one day ahead...
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1½ cups |
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chilled
whipping cream |
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¾ cup |
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granulated
sugar |
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8 oz |
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container
mascarpone cheese |
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15 oz |
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can pure
pumpkin |
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¾ tsp |
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pumpkin pie
spice |
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Two 3oz. |
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packages of
ladyfingers, cut in half |
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4 Tbs |
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rum, divided |
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2 oz |
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crushed
amaretti cookies |
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1 |
Beat whipping cream
and sugar in a chilled bowl until peaks form. Add
cheese, pumpkin and spice; beat just until filling is
smooth. |
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2 |
Line the bottom of a
9" springform pan with 2¾" sides with one 3oz. package
halved ladyfingers, overlapping and crowding to fit.
Sprinkle with 2 Tablespoons of rum. Spread half of the
filling over the ladyfingers. |
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3 |
Repeat with the
other package of halved ladyfingers, rum and remaining
filling. Smooth. Wrap tightly with plastic, then foil. |
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4 |
Chill overnight. To
unmold, run knife around inside edge of pan. Release pan
sides; sprinkle with amaretti cookes. |
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Servings: 8 |
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Cooking Tips |
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*Mascarpone cheese (Italian
cream cheese) and amaretti cookies (Italian macaroons) are
available at many supermarkets (including Trader Joes) and
Italian markets. |
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**If you don't have pumpkin
pie spice on hand, it's ok to use 1/4 tsp. each of cinnamon,
cloves and nutmeg. |
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Recipe Source |
| Bon
Appetit |
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