Unfortunately for my waistline, I saw this recipe in Rachel Ray's October Everyday Food Magazine. I saw it, loved it, made it, loved it, ate it and LOVED It.
Make this for your next fall dinner party or family gathering!
3.5 ounces Dark Chocolate (50-60% cacao)
3/4 cup Hot Coffee
5 tablespoons Bourbon
1 1/2 cups mascarpone
2/3 cup heavy cream
1 cup powdered sugar
1 1/2 teaspoon vanilla extract
1 cup pumpkin puree
1/2 teaspoon ground cinnamon
1 package (7 oz) Italian ladyfingers
(about 24 cookies)
On a cutting board, coarsely chop chocolate. Whisk chocolate into hot coffee until melted. Stir in 2 tablespoons bourbon. In large mixing bowl, combine mascarpone, cream, vanilla, cinnamon, pumpkin and 3 remaining tablespoons of bourbon. Mix with an electric mixer on medium speed, beat until fluffy, 1 to 2 minutes. Add pumpkin puree; mix on medium-low until blended and creamy. Pour coffee mixture into a deep dish. Dip ladyfingers into coffee mixture until soaked but not soggy (about 3-4 seconds). Arrange in single layer in bottom of 6 - 8 oz glasses, breaking cookies if needed. Top layer with pumpkin mixture. Grate about 1/3 of the remaining chocolate evenly over the pumpkin mixture. Repeat layers twice more with the remaining cookies, pumpkin and chocolate. Cover and refrigerate for at least 4 hours and up to 2 days. Serve cold.