Yes, I jumped on the PSL bandwagon and really, who hasn’t. Imitation is the sincerest form flattery isn’t it! So I thought about this PSL craze that happens every year and how could I do one better. Inspired by a recipe from one of the Dieticians at the PC Cooking School, I did come up with this dessert. I embellished of course, but it’s easy to make, comes together well, holds up well and there is nothing to bake.

I used a can of pumpkin puree, pureed ricotta cheese, brown sugar, some spices, lady fingers soaked in espresso, and finally some Baileys thrown in for good measure – a little for the tiramisu a little for me. The rich smoothness of the drink (in my glass over ice and) poured on top of the coffee soaked biscuits – a match made in heaven. So here’s the recipe for it. As always – enjoy (responsibly)!

1 can (796 ml) Pumpkin Puree
1/2 cup brown sugar
2 300g tubs Ricotta Cheese – I used one light and one regular ricotta
2 – 3 tbsp. ground Cinnamon – or to taste
1 tbsp. ground Ginger – or to taste
1/4 tsp. Clove powder – be careful with this spice, it can overwhelm
1/4 – 1/2 tsp. freshly grated nutmeg – or to taste
1 cup 35% Cream – whipped
200 ml strong espresso coffee
200 ml Baileys – approximately, plus about 50 ml for you!
2 pkgs. Lady Finger Biscuits – about 30 biscuits
1 8×8 inch glass serving dish

Make the espresso coffee – if you don’t have espresso, use regular coffee but make it strong i.e. 4-6 tbsp. coffee to 3/4 cup of boiling water usually works for me, let it cool
While the coffee is cooling, puree the ricotta and brown sugar in a mixer until smooth
Add the ricotta mix to the pumpkin in a medium sized bowl
Add the spices – you can sometimes find a pre-mixed pumpkin spice in the grocery stores or you can make your own
Taste, season and taste again – remember, if your filling isn’t tasty, your finished product won’t be tasty
Arrange the lady fingers biscuits on the bottom of your dish, using a brush, liberally brush them with the coffee (yes you can dip them but then they break etc.) – ensure the entire bottom surface is covered with biscuits
Pour half the Baileys on top of the biscuits – top this with half the pumpkin mixture
Spread another layer of biscuits on top of the pumpkin mixture, brush with the cold coffee, Baileys, finish off with the pumpkin mixture
Spread the whipped cream on top, smooth out the surface or make a design
If you have some good quality dark chocolate, grate it on top of the cream or dust with good quality cocoa powder
Refrigerate for at least 4 hours or overnight
As always – enjoy!

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