Pumpkin Tiramisu

Pumpkin Tiramisu

6-8 servings                                                                                                      4-5 oz package ladyfingers (crispy, not soft) 1/2 cup maple syrup (maple flavored syrup is okay to use) 2 tablespoons strongly brewed coffee Filling: 3/4 cup pumpkin puree or canned pumpkin 1 tsp. ground cinnamon 1/2 tsp. ground ginger 1/4 tsp salt 1/2 cup heavy cream 1/4 cup granulated sugar 1.     Line a 9x5-inch loaf pan with plastic wrap.  Set aside. 2.     Combine maple syrup and coffee in a small bowl and stir to combine.   3.     Line the bottom of the prepared pan with lady fingers and drizzle half the syrup over them. 4.     In a small bowl combine pumpkin, cinnamon, ginger and salt.  In a separate small mixing 5.     bowl combine the heavy cream and granulated sugar.  Beat with an electric mixer until soft 6.     peaks form.  Gently fold into the pumpkin mixture. Pour half of mixture over the lady fingers.   7.     Create another layer of ladyfingers and drizzle the remaining syrup over.   8.     Top with remaining filling Topping: 8 oz. mascarpone cheese or cream cheese softened 1/4 cup granulated sugar 1/2 cup heavy cream Freshly grated nutmeg 1.     In a small bowl combine mascarpone or cream cheese and granulated sugar. 2.      Beat with a hand mixer on low speed.  Gradually beat in heavy cream until just thickened. 3.     Spoon over layered dessert. 4.     Cover and chill for 8 hours.  Use the plastic wrap to lift the dessert from the pan.  5.     Top with freshly grated nutmeg when ready to serve.