Pumpkin Spice Tiramisu

Instructions

For the Cream Layer

In a small mixing bowl, whisk together 1 cup pumpkin puree, 1/2 cup brown sugar, and 2 teaspoons pumpkin pie spice until smooth and the sugar is dissolved. Set aside.

In a large mixing bowl, use a hand mixer to whip 2 cups heavy cream with 2 tablespoons powdered sugar until stiff peaks form. Use a rubber spatula to gently fold in 16 ounces mascarpone cheese and the pumpkin mixture until there are no more streaks.

To Assemble

Lightly dust a 9x13 pan with 1 tablespoon cocoa powder.

Pour 2 cups espresso in a bowl or liquid measuring cup. Working quickly, dip each ladyfinger into the espresso, making sure not to let them soak too long that they fall apart. Use half of the ladyfingers to line the bottom of the prepared pan.

Spoon half of the pumpkin cream mixture over the ladyfingers and spread gently to cover, creating an even layer.

Repeat the dipping process with the remaining ladyfingers to create a second layer. Top with the remaining pumpkin cream mixture.

In a small bowl, stir together the remaining 1 tablespoon cocoa powder and 1/2 teaspoon pumpkin pie spice. Lightly dust over the top of the cream in an even layer.

Refrigerate for at least 4 hours to allow the flavors to meld and the layers to set before slicing and serving.

Dessert