Yield: 6 Servings
3 extra large egg yolks
¼ cup light brown sugar
¼ teaspoon cinnamon
¼ cup espresso or very strong coffee
4 ounces Mascarpone cheese
4 ounces cooked pumpkin purée
1 cup heavy cream
2 tablespoons granulated sugar
6 Italian lady fingers or hard almond or vanilla cookies
6 individual saucer champagnes or glass dishes
1 ounce milk chocolate to shave over the top
||Beat yolks and brown sugar together in a bowl over simmering water until thick.
||Combine the coffee, Mascarpone and pumpkin together, beating or stirring until smooth.
||Whip the cream with 2 tablespoons granulated sugar until thick.
||Place a ladyfinger (cookie) on the bottom of each dish. Cover with the Mascarpone mixture. Cover the Mascarpone with the egg yolk mixture. Top it off with the whipped cream. If you’re adept with a pastry bag, insert a fluted tube and pipe a pretty design on top with the whipped cream. Shave chocolate over the top. Refrigerate one hour or longer.