1. In a medium bowl, combine the pumpkin puree, sugar, cinnamon, nutmeg, and ginger. Mix until smooth. Fold in the mascarpone cheese until well combined.
2. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the pumpkin mixture.
3. Combine the cooled coffee and maple syrup in a shallow dish. Quickly dip each ladyfinger into the coffee mixture, ensuring they do not get too soggy.
4. Layer half of the soaked ladyfingers in the bottom of a 9x9 inch dish. Spread half of the pumpkin mixture over the ladyfingers. Repeat with the remaining ladyfingers and pumpkin mixture.
5. Cover and refrigerate for at least 4 hours, preferably overnight. Dust with cocoa powder before serving.
Prep Time: 20 minutes | Chilling Time: 4 hours | Total Time: 4 hours 20 minutes | Kcal: 300 per serving | Servings: 8 servings
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