Scale

For the Mascarpone Cream:

For the whipped cream:

For the Ladyfinger Layer:

To Serve, Optional

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To make the mascarpone cream:

In a large bowl (or the bowl of a stand mixer), combine all of the ingredients. Begin by beating on low speed and gradually work up to medium speed.
Beat on medium speed until the pumpkin and mascarpone are fully combined and the mixture is light and fluffy— about 3 minutes. Set aside.

For the whipped cream:

In a large bowl (or the bowl of a stand mixer), combine all of the ingredients.
Begin on low speed and increase to high speed until the whipped cream can hold a stiff peak— about 3 minutes. Set aside.

To Assemble:

In a small bowl, combine the espresso, spiced rum and sugar. Stir to dissolve.
Dip a lady finger into the espresso/rum mixture and then place it into the bottom of a round glass dish. Repeat with as many ladyfingers as it takes to cover the bottom of the dish completely— breaking the ladyfingers in half if necessary.
For individual servings, cover the ladyfingers with 1/3 of the pumpkin mousse. Smooth the top to ensure an even layer. Next, cover the pumpkin mousse with 1/3 of the whipped cream. Smooth the top again to ensure an even layer. (see notes below for 1 large tiramisu)
Repeat 2 more times, ending with whipped cream.
Add the cocoa powder and pumpkin pie spice to a sifter and sift it over the top of the tiramisu in an even layer.
Refrigerate for at least 2 hours before serving.

*For individual servings – this will make 6 indiv cups with 3 layers each. If making one large tiramisu, it will require 6 layers)

This tiramisu can be made the night before serving and kept in the refrigerator.

If you don’t have mascarpone, cream cheese is another option.

When choosing maple syrup, look for one that says Grade A. Avoid artificial syrups.

If you don’t have spiced rum, you can use amaretto— or leave it out entirely.

Heavy cream must be used in this recipe. You cannot substitute a lower-fat milk product.