Pumpkin Tiramisu

Instructions

1. 1

   In a bowl, combine the coffee, 2 tbsp of sugar and the rum. Keep in the refrigerator until ready to assemble the tiramisu.

2. 2

   In another bowl, whip the cream until stiff peaks form. Set aside.

3. 3

   In a third bowl, combine the mascarpone with the remaining sugar, pumpkin purée, and spices with an electric mixer until the texture is smooth.

4. 4

   Using a spatula, gently fold the whipped cream into the cheese mixture.

5. 5

   In an 8-inch (20 cm) square serving dish, cover the bottom of the dish with half of the ladyfinger cookies, first dipping the cookies in the coffee mixture for about 2 to 3 seconds each. Cover with half the cheese mixture. Layer with the remaining cookies, dipped in the coffee mixture, and cheese mixture. Cover with plastic wrap and refrigerate for 4 hours or overnight.

6. 6

   When ready to serve, sift the cocoa powder over the surface of the tiramisu.