1/2 cup heavy whipping cream
1/2 cup puree pumpkin or butternut squash
1/3 cup sugar
1 tbsp pumpkin spice
Lady finger cookies
Coffee mixed with Amaretto liqueur
1 teaspoon cinnamon
In a large bowl, using an electric mixer with whisk attachment, beat egg yolks and sugar until thick and pale, about 5 minutes. Add mascarpone cheese and beat until smooth. In a separate bowl, whisk the white eggs until peaks. In another bowl mix the heavy cream until is firm, when is firm fool gently the Pumpkin and the pumpkin spice. Then fold all the creams. In a small shallow dish, add espresso and Amaretto. Dip each ladyfinger into espresso for only 5 seconds. Letting the ladyfingers soak too long will cause them to fall apart.
Arrange half of soaked ladyfingers in bottom of a dish. Spread the cream mixture over ladyfingers, the break apart the amaretti cookies and mix with the cinnamon and sprinkle on the top!