Ingredients:

• 2 tbsp – bourbon (or espresso)
• 1 cup – granulated Sugar
• 40 – cookies
• 5oz – Pumpkin puree
• 1/2cup – dark Brown sugar
• 1/2 tsp – Cinnamon
• 1/2 tsp – Ginger
• 1/4 tsp – ground Nutmeg
• 3/4 cup mascarpone cheese
• 3/4 cup – heavy Cream
• 2 tbsp – unsweetened cocoa powder

Method:

1. In a small saucepan, combine espresso with 1/2 cup sugar and bring to boil. Remove from heat.
2. Line bottom of baking dish with 18-20 cookies, overlapping slightly.
3. Brush the cookies with half the espresso syrup.
4. In a bowl combine pumpkin with remaining 1/2 cup sugar, the brown sugar, cinnamon, ginger, and nutmeg.
5. Add the mascarpone cheese and cream.
6. Using an electric mixer on medium speed beat the pumpkin mixture until soft peaks form.
7. Spread half the pumpkin mixture over the cookies.
8. Cover the pumpkin mixture with remaining cookies.
9. Drizzle with remaining espresso syrup and cover with remaining pumpkin mixture.
10. Sift the cocoa over the centre of the tiramisu.
11. Cover with plastic wrap and refrigerate overnight.
12. Cut into slabs and serve.

Recipe courtesy of Vandana