400 g Packet pavesini biscuits (or your favourite brand)
Good-Quality Dark Chocolate
Optional – Cinnamon, Whipped Cream
Beat the egg yolks and the sugar for at least 15 minutes, or until thick and white. Add the mascarpone and beat until just combined but smooth.
Combine the coffee and liqueur (as little or as much as you like) in a bowl. Quickly dip the biscuits into the liquid and set aside on a plate.
Beat the eggwhites until thick and stiff, then gently fold into the mascarpone mixture.
Layer the soaked biscuits and mascarpone cream in a large glass bowl or individual glass bowls. Refrigerate for at least 2–3 hours. Before serving, gently place portions inside the pumpkin – top with a generous grating of chocolate. I like to add cinnamon and whipped cream as it fills out the pumpkin.