This easy pumpkin dessert is made by layering crunchy amaretti cookies, homemade mascarpone pumpkin mousse, and whipped cream. Tastes like fall in a glass!
Beat whites until stiff peaks form. Add to pumpkin and egg yolk mixture ¼ cup at a time, folding whites in gently until combined. Repeat until whites are completely incorporated.*
*If desired, you can substitute the beaten egg whites for 2 to 3 cups of whipped cream. Using whipped cream instead of egg whites will make the homemade pumpkin mousse slightly lighter and fluffier, but it will still taste delicious.
adapted from Extra Virgin