1 cup (250 ml) espresso or strong coffee, hot

1 cup (250 ml) sugar

2 tablespoons (30 ml) dark rum

1 container 10 oz (275 g) mascarpone cheese

1/2 cup (125 ml) pumpkin purée

1/4 teaspoon (1 ml) ground cinnamon

1/4 teaspoon (1 ml) ground ginger

1/4 teaspoon (1 ml) ground nutmeg

1 cup (250 ml) 35% cream

18 ladyfingers

1 teaspoon (5 ml) cocoa powder

In a bowl, combine the coffee, 30 ml (2 tablespoons) of sugar and the rum. Keep in the refrigerator.

In a food processor, combine the mascarpone, 125 ml (1/2 cup) sugar, pumpkin purée, and spices until the texture is smooth, about 2 minutes. Set aside.

In another bowl, whip the cream with the remaining sugar until stiff peaks form. With a spatula, gently fold into the cheese mixture.

Quickly soak the cookies into the coffee mixture. Place half the cookies at the bottom of a large serving bowl or a 20-cm (8-inch) square dish. Cover with half the cheese mixture and layer with the remaining cookies and filling. Refrigerate for 2 hours before serving. Sift the cocoa powder over the surface. Refrigerate for at least 2 hours or overnight.

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