Pumpkin Spice Latte Tiramisu

Instructions

1. 1In a shallow bowl, stir together the cooled coffee, maple syrup, and 1/2 teaspoon of the pumpkin pie spice. Set aside.
2. 2In a large bowl, beat the mascarpone, pumpkin puree, brown sugar, vanilla, and remaining 1 1/2 teaspoons pumpkin pie spice with a hand mixer until smooth, about 1 minute.
3. 3In a separate chilled bowl, whip the heavy cream to stiff peaks, 2 to 3 minutes. Gently fold the whipped cream into the pumpkin-mascarpone mixture until no streaks remain.
4. 4Quickly dip each ladyfinger into the coffee mixture for 1 to 2 seconds per side (do not soak) and arrange in a single layer in an 8-inch square baking dish, breaking cookies as needed to fit.
5. 5Spread half of the pumpkin cream evenly over the ladyfingers.
6. 6Repeat with a second layer of dipped ladyfingers and the remaining cream, smoothing the top.
7. 7Cover tightly and refrigerate at least 4 hours or overnight so the cookies soften and the flavors meld.
8. 8Just before serving, dust the top with cocoa powder and a pinch of pumpkin pie spice. Slice and serve cold.

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