Directions

1. In a large bowl, whisk the pumpkin puree with the brown sugar, ginger, cinnamon, salt, nutmeg and ½ cup of the granulated sugar.
2. Add the mascarpone and 1 ½ cups of the heavy cream.
3. Using an electric mixer, beat the pumpkin mixture at medium speed until soft peaks form; do not overbeat.
4. In a medium bowl, whisk the brewed coffee with 2 Tbsp of the granulated sugar until it’s dissolved.
5. Dip both sides of 6 ladyfingers in the coffee and arrange them in a single layer in a 4-quart trifle dish.
6. Spread 1 cup of the pumpkin mousse on top. Repeat the layering 5 more times, ending with a layer of the pumpkin mousse.
7. 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.
8. Dollop the whipped cream over the tiramisu, garnish with shaved chocolate and candied ginger and serve.