Whip the Cream

Pour heavy cream into a bowl. Beat it until soft peaks form. Don’t walk away and scroll your phone—overwhipped cream turns into butter, and we’re not making toast.

Mix the Pumpkin Layer

In another bowl, combine mascarpone, pumpkin puree, sugar, pumpkin spice, and vanilla extract. Stir until smooth and creamy. Fold in the whipped cream gently. Don’t overmix—you want it fluffy, not dense.

Dip the Ladyfingers

Quickly dip each ladyfinger into the cooled coffee. Emphasis on quickly. A fast dip keeps them soft but not soggy. Think “espresso handshake,” not “coffee bath.”

Layer It Up

Arrange dipped ladyfingers in a dish. Spread half the pumpkin mascarpone mixture over them. Repeat with another layer of dipped ladyfingers and the remaining cream.

Dust and Chill

Dust the top with cocoa powder and a little extra pumpkin spice if you’re feeling dramatic. Chill for at least 3–4 hours. Overnight is even better if you can wait that long.