Your favorite fall coffee-shop treat in a creamy no-bake parfait! Earthy pumpkin is complemented by warm spices, rich espresso, and toasty bourbon in this seasonal take on a classic Italian dessert.
Fold the mascarpone, pumpkin puree, and spices carefully into the cream and yolk mixture.
Break the savoiardi into thirds, dip each piece in the coffee mixture, and layer in the bottom of your serving glasses/dish.
Layer on the remaining savoiardi, and top with the remaining pumpkin mixture.
*If you'd like to substitute with a homemade version, click here: Homemade Ladyfingers.
This recipe was adapted from a classic Italian preparation by Marco Gallotta. It contains raw eggs, alcohol, and caffeine, so use common sense about who you're serving it to.
The cinnamon, ginger, nutmeg, and cloves can be substituted with 2 teaspoons of pumpkin pie spice, +extra for garnish.