Pumpkin (Spice Latte) Tiramisu

 Source - plus my own adaptations

Yield: 12 Servings

Ingredients

• 2 1/2 cups heavy cream 
• 3/4 cup granulated sugar
• 1 1/2 cups mascarpone cheese (room temperature)
• 1 (15-ounce) can pumpkin puree
• 1/2 cup light brown sugar
• 3/4 teaspoon ground ginger
• 3/4 teaspoon ground cinnamon
• 3/4 teaspoon allspice
• 1/4 teaspoon cloves
• 1/4 teaspoon nutmeg
• 1/4 teaspoon kosher salt
• 2 cups brewed coffee, cooled
• About 36 dry ladyfingers (aprox 3 (7-ounce) packages)
• Chocolate shavings and candied ginger, for garnish - optional

Method

Bring mascarpone cheese to room temperature.

In a medium bowl, combine 1 1/2 cups heavy cream and 1/2 cup granulated sugar until sugar dissolves.  Beat at medium speed until soft peaks form.  Do not overbeat.  In large bowl, beat the mascarpone until softened and smooth, add the pumpkin puree, brown sugar, ginger, cinnamon, allspice, cloves, salt and nutmeg and mix to combine. Fold whipped cream into pumpkin mixture in batches until totally incorporated.

In a medium bowl, whisk the brewed coffee with 2 tablespoons of the granulated sugar until it’s dissolved. Dip both sides of ladyfingers in the coffee and arrange them in a single layer in a 9X13 inch dish. Spread 1/2 cup of the pumpkin mousse on top. Repeat, ending with a layer of the pumpkin mousse. Cover and refrigerate the tiramisu overnight (minimum 8 hours).

In a large bowl, using an electric mixer, beat the remaining 1 cup of cream with the remaining 2 tablespoons of granulated sugar until soft peaks form. Dollop the whipped cream over the tiramisu, garnish with shaved chocolate and candied ginger and serve.