Pumpkin Spiced Latte Tiramisu | Kat Turner

Serves 6–8

Espresso Soak:
Hot espresso — 5 shots (½ cup / 120 ml)
Cold brew — ⅓ cup (80 ml)
Maple syrup — ⅓ cup (105 g)
Rum — 2 Tbsp (30 ml)

Pumpkin Zabaglione Base:
Egg yolks — 6 each (about 110 g)
Granulated sugar — ¾ cup (150 g)
Kosher salt — ¾ tsp (4 g)
Pumpkin spice blend — 1 tsp (2 g)
Vanilla bean paste — 1 tsp (5 ml)

Pumpkin Mascarpone Cream:
Mascarpone cheese — 1 cup (225 g)
Pumpkin puree — ¾ cup (180 g)
Heavy cream — 1½ cups (360 ml / 345 g)

Assembly:
Ladyfingers — 1 package (7 oz / 200 g)

Dip each ladyfinger quickly in espresso soak (2 seconds). Layer, spread half the cream, repeat. Chill 6–12 hours. Dust with cocoa powder and pumpkin spice before serving.