Ingredients
1 1/4 c. boiling water
1/2 c. Bailey’s Irish cream
2 tbsp. instant espresso powder
3/4 c. plus 2 tbsp. granulated sugar, divided
1 1/2 tsp. pumpkin spice, divided, plus more for garnish
1 lb. (2 c.) mascarpone cheese
1 15-oz. can unsweetened pumpkin purée
1 tsp. pure vanilla extract
2 c. heavy whipping cream
2 tbsp. powdered sugar
36 ladyfingers (two 7-oz. packages)
Chocolate shavings, for garnish
Preparation
Step 1In a shallow bowl, stir together water, Bailey’s, espresso powder, 2 tablespoons sugar, and 1/2 teaspoon pumpkin spice until the sugar dissolves. Let cool while you make the pumpkin filling.
Step 2Combine mascarpone, pumpkin purée, vanilla, remaining teaspoon pumpkin spice, and remaining 3/4 cup sugar in a medium bowl. Beat with an electric mixture until the sugar is dissolved and the mixture is fluffy.
Step 3In a separate large bowl, use an electric mixer to whip the cream and powdered sugar until stiff peaks form.
Step 4Dip half of the ladyfingers in the cooled coffee mixture, making sure both sides are coated but the ladyfingers aren’t soaked through.
Step 5Arrange the ladyfingers in neat rows in a three-quart 9"-x-13" dish. Spread half of the pumpkin mixture over the cookie layer, then half the whipped cream over that; repeat with remaining ladyfingers, pumpkin mixture, and whipped cream. Cover and refrigerate at least 6 hours and up to overnight.
Step 6Take the tiramisu out of the refrigerator 30 minutes before serving. Garnish with chocolate shavings and a sprinkle of pumpkin spice.
