Name: Pumpkin Spiced Tiramisu
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients: 1 can pumpkin puree (444 mL); ½ cup light brown sugar; ¾ tsp ground ginger; ¾ tsp ground cinnamon; ¼ tsp kosher salt; 1/8 tsp nutmeg (freshly grated); ¾ cup granulated sugar; 1 ½ cups mascarpone cheese; 2 ½ cups 35% heavy cream; 2 cups brewed coffee (cooled); 2 packages dry ladyfingers (207 mL each); chocolate shavings (for garnish)

In a large bowl, whisk the pumpkin puree with the brown sugar, ginger, cinnamon, salt, nutmeg and ½ cup of the granulated sugar.

Add the mascarpone and 1 ½ cups of the heavy cream.

Using an electric mixer, beat the pumpkin mixture at medium speed until soft peaks form; do not overbeat.

In a medium bowl, whisk the brewed coffee with 2 Tbsp of the granulated sugar until it’s dissolved.

Dip both sides of 6 ladyfingers in the coffee and arrange them in a single layer in a 4-quart trifle dish.

Spread 1 cup of the pumpkin mousse on top. Repeat the layering 5 more times, ending with a layer of the pumpkin mousse.

Cover and refrigerate the tiramisu overnight. In a large bowl, using an electric mixer, beat the remaining 1 cup of cream with the remaining 2 Tbsp of granulated sugar until soft peaks form.

Dollop the whipped cream over the tiramisu, garnish with shaved chocolate and candied ginger and serve.