Pumpkin Spice Latté Tiramisu

Step 1

In a shallow bowl, stir together

Step 2

water, Bailey’s, espresso powder, 2 tablespoons sugar, and 1/2 teaspoon pumpkin spice until the sugar

Step 3

dissolves. Let cool while you make the

Step 4

pumpkin filling.

Step 6

Combine mascarpone, pumpkin purée, vanilla, remaining teaspoon pumpkin spice, and remaining 3/4 cup sugar in a medium bowl. Beat with an electric

Step 7

mixture until the sugar is dissolved and the mixture is fluffy.

Step 9

In a separate large bowl, use an electric mixer

Step 10

to whip the cream and powdered sugar until stiff peaks form.

Step 12

Dip half of the

Step 13

ladyfingers in the cooled coffee mixture, making sure both sides are coated but

Step 14

the ladyfingers aren’t soaked through.

Step 16

Arrange the

Step 17

ladyfingers in neat rows in a three-quart 9"-x-13" dish. Spread half

Step 18

of the pumpkin mixture over the cookie layer, then half the whipped cream over that; repeat with remaining

Step 19

ladyfingers, pumpkin mixture, and whipped cream. Cover and refrigerate at least

Step 20

6 hours and up to overnight.

Step 22

Take the

Step 23

tiramisu out of the refrigerator 30 minutes before serving. Garnish with

Step 24

chocolate shavings and a sprinkle of pumpkin spice.