Important! This recipe includes a sabayon made with raw eggs, be sure to buy the freshest eggs you can find and wash them thoroughly.

Prepare a strong unsweetened espresso and let it cool. In a bowl, prepare the pumpkin purée (roast or steam the pumpkin, remove the skin and seeds, and blend into a smooth purée).

Separate the yolks from the whites. Add a pinch of salt to the egg whites for stability and whip until very stiff peaks form. Place in the fridge.

Add the sugar to the yolks and whip until pale and thick, then add the mascarpone and pumpkin purée and whip again until smooth and dense.

Add 2–3 tablespoons of strong alcohol. Add the seeds from one vanilla pod (or a bit of vanilla extract, to your taste) and half a teaspoon of ground cardamom.

Gently fold in the whipped egg whites using a spatula, the result should be a thick, nice cream.

Take a rectangular dish with high sides. Spread 1–2 tablespoons of cream on the bottom. Add a layer of savoiardi biscuits. Drizzle each biscuit with a bit of espresso, just enough to soak, but not so much that they fall apart.

Add a layer of cream to cover the biscuits completely. Repeat the layers in the same order until all components are used. The final layer should be cream.

Dust the top with sifted cocoa powder. Refrigerate overnight. Serve with a glass of chilled prosecco!