Ingredients
Scale
- 1 1/4 cup boiling water, or brewed coffee
- 2 tablespoon espresso powder
- 1/4 cup bourbon, optional
- 1 1/2 cup mascarpone cheese, room temperature
- 1 cup packed light brown sugar
- 1 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon freshly ground nutmeg
- 1/8 teaspoon ground cloves
- 3/4 teaspoon kosher salt
- 2 teaspoon pure vanilla extract
- 1 1/2 cup heavy cream
- 1 15 ounce can pumpkin puree
- 7 ounce crisp lady fingers
- Dutch process cocoa powder, for dusting
Instructions
- Whisk together the water, espresso powder, and bourbon, if using, in a small shallow bowl. Set aside.
- Fit the mixer with the whisk attachment. Place the room temp mascarpone in the bowl of a stand mixer and stir it a few times with a flexible spatula to loosen it. Add the sugar, cinnamon, ginger, nutmeg, cloves and salt, and whisk on medium speed until combined. Add the vanilla and then the cream in two installments, whisking to combine between each. Add the pumpkin and continue to whisk on medium speed until soft to medium peaks form.
- Dip half of the ladyfingers, one at a time, in the coffee mixture for 2 to 3 seconds, and then place the coffee-soaked fingers on the bottom of a 2-quart rectangular baking dish, breaking them as necessary to fit snugly.
- Evenly spread half of the pumpkin mascarpone whipped cream on top of the fingers. Repeat with the remaining fingers and whipped cream. Smooth out the top layer of cream with a spatula. Cover tightly and refrigerate for at least 4 hours, or overnight.
- Using a small fine mesh sieve or a cocoa powder shaker/duster, generously dust the top of the cake with a thick layer of cocoa powder before serving. Keep the tiramisu covered in the refrigerator for up to 3 days.