Ingredients

Tiramisu

• 180g - Espresso (3x 60g shots at a 1:2 ratio)
• 70g - Pure Cane Sugar
• 1 tspn - Vanilla
• 360g - Heavy Whipping Cream (a lil under a 16oz carton ~1.75 c)
• 230g - Mascarpone Cheese (1x 8oz container)
• 1 pack - Bonomi Savoiardi Lady Fingers (enough to cover an 8"x8" dish twice)

Pumpkin Spice Mix

• 1 tbsp - Ground Cinnamon
• ½ tbsp - Ground Nutmeg
• ½ tbsp - Ground Ginger
• ⅓ tbsp - Ground Cloves
• ⅓ tbsp - Ground All-Spice

Procedures

1. Prep
   • Chill the heavy whipping cream
   • Let the mascarpone reach room temperature
   • Extract the espresso
   • Mix the pumpkin spice (cinnamon, nutmeg, ginger, cloves, all-spice). Place in a sealed container and shake well.
2. Make Cream Filling
   • Put the sugar, vanilla, and heavy whipping cream in a bowl, and whisk til the sugar isn't sticking to the bowl
   • Mix in 1 tbsp of pumpkin spice. Stir til mixed.
   • Mix in another 1 tbsp of pumpkin spice and mix. Continue to taste. This is enough for me.
   • Whisk for ~2-8 min to whip up a thick cream
   • Fold in the mascarpone with a rubber spatula until homogenous
3. Make Layer 1
   • Pour the coffee into a shallow bowl or a plate
   • One by one, dip the lady fingers on either side into the coffee and lay them along the bottom of your dish. Do NOT soak!!! Lightly dip either side lest you have a pool of espresso by the end not a tiramisu.
   • Put half the whipped cream on top and smooth it out
4. Make Layer 2
   • Repeat making a layer: dip and arrange the fingers (now on top of the previous) and top with whipped cream
   • Dust with more Pumpkin Spice. Make sure to really do a thin layer as it is a very strong flavor! I recommend blowing it from your hand over the dish, even though it makes a mess.
5. Enjoy!