Pumpkin Tiramisu

• pure maple syrup or 1/4 cup maple-flavor syrup↗1⁄4 cup
• Bourbon↗1 tablespoon
• pumpkin↗0.5 can

  (15 ounce)

• ground cinnamon↗1 teaspoon
• ground ginger↗1⁄2 teaspoon
• salt↗1⁄4 teaspoon
• whipping cream↗1⁄2 cup
• granulated sugar↗1⁄4 cup
• mascarpone cheese↗0.5 container

  (8 ounce), softened

• powdered sugar↗1 tablespoon
• whipping cream↗1⁄2 cup
• ladyfingers1 package

  (3 ounce), split

• ground nutmeg or freshly grated nutmeg↗

Step-by-step instructions

1. 1

   Line a 9x5x3-inch loaf pan with plastic wrap; set aside. For syrup, in a small bowl, combine maple syrup and bourbon. Set aside.

2. 2

   For filling, in a small bowl, combine pumpkin, cinnamon, ginger, and salt. In a small mixing bowl, combine 1/2 cup whipping cream and granulated sugar. Beat with an electric mixer on medium speed until soft peaks form (tips curl). Gently fold whipped cream into pumpkin mixture.

3. 3

   For topping, in another small mixing bowl, combine mascarpone cheese and powdered sugar. Beat on low speed until combined. Gradually beat in 1/2 cup whipping cream just until thickened (do not overbeat).

4. 4

   To assemble, arrange half of the ladyfingers in a single layer in the bottom of the prepared pan. Drizzle evenly with half of the syrup. Top with half of the filling, spreading evenly. Arrange remaining ladyfingers in a single layer over filling. Drizzle with remaining syrup and top with remaining filling. Dollop topping over filling. Using the back of a spoon, carefully spread topping evenly over filling. Cover and chill for 8 to 24 hours.

5. 5

   Use the plastic wrap to lift tiramisu out of pan. Place tiramisu on a serving platter. Sprinkle with nutmeg. Carefully cut the dessert crosswise into slices. Makes 6 servings.