Pumpkin Tiramisu

In a stand mixer fitted with the paddle attachment, beat the Mascarpone Cheese (1 cup), ¼ cup Granulated Sugar (4 Tbsp), and yolks of the Large Eggs (2) on medium-high speed until smooth and creamy, about 2-3 minutes.

Add the Pumpkin Purée (1/3 cup) and Vanilla Extract (as needed), and mix until fully incorporated.

In a separate bowl, whip the Heavy Cream (3/4 cup) until soft peaks form, then gently fold it into the mascarpone-pumpkin mixture. Set aside in a cool space.

In a medium bowl, combine the Espresso (1 cup), Brandy (1 Tbsp), Pumpkin Pie Spice (1 tsp), and 2 tablespoons of sugar. Stir until the sugar dissolves.

Quickly dip each Ladyfingers (2 pckg) into the coffee mixture (do not soak) and arrange them in a single layer in your serving dish.

Spread ⅓ of the pumpkin mascarpone mixture evenly over the ladyfingers. Repeat the dipping and layering process until all ladyfingers and mascarpone mixture are used, ending with a layer of mascarpone on top.

Cover the dish tightly with plastic wrap and refrigerate for at least 6 hours, preferably overnight.

Before serving, sift the Unsweetened Cocoa Powder (2 Tbsp) over the top to create an even coating.

Wipe down the edges of the pan with a damp paper towel for a clean presentation. Slice or scoop and serve.