(From Every Day Food, November 2010 Issue)
1 C mascarpone cheese
1 1/4 C cold heavy cream
3/4 C confectioners’ sugar
5 Tbsp. almond-flavored liqueur
1 15-oz. can pure pumpkin purée
2 oz. semisweet chocolate, roughly chopped or chips
1 Tbsp. unsweetened cocoa powder, plus 1 1/2 tsp. for dusting
27 to 30 ladyfingers
1/4 tsp. cinnamon for dusting
1. In a large bowl, whisk the mascarpone until smooth. Add 1 C cream confectioners’ sugar, & 2 Tbps. liqueur; whisk until soft peaks form, about 5 minutes. Fold in pumpkin purée until completely incorporated.
2. In a small bowl, combine 1/4 C cream & chocolate. Microwave in 10-second increments, stirring each time until chocolate is just melted. Stir until mixture is smooth. Transfer 1/3 of the pumpkin mixture to a medium bowl and fold in the chocolate mixture until combined. In a small bowl, whisk 1 Tbsp. cocoa into 1/3 C hot water; add 3 Tbsp. liqueur.
3. Cover the bottom of an 8-inch square baking dish with ladyfingers. Liberally brush with cocoa mixture & top with half the pumpkin mixture. Add another layer of ladyfingers, brush with cocoa mixture, and top with all the pumpkin-chocolate mixture. Add a third layer of ladyfingers, brush with cocoa mixture, & top with top with remaining pumpkin mixture. Cover with plastic wrap and refrigerate at least 4 hours, preferably overnight. Before serving, combine 1 1/2 tsp. cocoa powder and 1/4 tsp. cinnamon in a small fine-mesh sieve and dust tiramisu.