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Export 9 ingredients for grocery delivery
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.
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