Pumpkin Spice Latte Tiramisu

Make the Espresso Soak

1. Combine the coffee or espresso, coffee liqueur, and vanilla in a wide, shallow bowl. Set aside to cool. We doubled the espresso mixture so there is plenty of liquid for evenly dipping both layers of ladyfingers.

Heat the Egg Yolks

1. Add about 1 inch of water to a saucepan and bring it to a gentle simmer. In a heat-safe bowl, whisk together the egg yolks, sugar, and salt. Place the bowl over the saucepan, making sure the bottom of the bowl does not touch the water. Whisk continuously as the mixture heats. Use Thermapen NANO to check the temperature. Continue heating and whisking until the egg mixture reaches 160°F (71°C). Once it reaches temperature, remove it from the heat. The mixture should be pale, thickened, and creamy.

Make the Pumpkin Mascarpone Base

1. Add the mascarpone to the warm egg mixture and whisk until smooth. Add the pumpkin purée and pumpkin pie spice. Mix until completely combined and no lumps remain. Set aside to cool slightly.

Whip the Cream

1. Using Gravitas, weigh 480 g heavy whipping cream into a mixing bowl. Whip until stiff peaks form. We doubled the cream from the original recipe to give the filling a lighter, fluffier texture and enough volume for a full 9 x 13-inch pan.

Finish the Cream

1. Fold about one-third of the whipped cream into the pumpkin mascarpone mixture to lighten it. Add the remaining whipped cream and gently fold until smooth and evenly combined.

   
   

Build the First Layer

1. Working one at a time, quickly dip each ladyfinger into the espresso mixture. Coat both sides, but don't let the ladyfingers sit in the liquid. A quick dip is enough—they soften considerably as the tiramisu chills. Arrange the dipped ladyfingers in a single layer across the bottom of a 9 x 13-inch pan, trimming them as needed to fit. Spread half of the pumpkin mascarpone cream evenly over the ladyfingers.

Add the Second Layer

1. Repeat with another layer of espresso-dipped ladyfingers. Spread the remaining pumpkin mascarpone cream over the top and smooth into an even layer.

Chill

1. Cover and refrigerate for at least 8 hours, or overnight. This gives the ladyfingers time to soften and allows the mascarpone filling to fully set.

Finish with Espresso Chocolate

1. Combine equal parts Dutch-process cocoa powder and instant espresso powder. Just before serving, use a fine-mesh sieve to generously dust the mixture over the top of the tiramisu. Serve cold.