I have said this before, but I LOVE tiramisu. I also love pumpkin though this time of year. Why not combine the two. A friend and chef from California gave me a tiramisu recipe that I make in cups. I really enjoy this version since it is so much easier to eat and looks just as pretty when served.
1 bar of dark chocolate (3.5oz), 1 C hot coffee, 5 TB bourbon, 1 1/2 C mascarpone, 1 C powdered sugar, 2/3 C heavy cream, 1 1/2 tsp. vanilla, 1/4 tsp. cinnamon, 1 C canned pumpkin and 1 package ladyfingers.
Coarsely chop half the chocolate and add to a small bowl. Add coffee and whisk until the chocolate is melted. Whisk in 2 TB bourbon.
In a large bowl, combine the mascarpone, powdered sugar, cream, vanilla, cinnamon and remaining 3 TB bourbon. Beat until fluffy. Add pumpkin and mix until combined.
Take 1/3 of the ladyfingers and dip, one at a time, into the coffee mixture. Don’t leave in too long since they will get soggy. Arrange them in a single layer in the bottom of an 8 oz. glass. I had to break my cookies to get them to fit. Divide one third of hte pumpkin mixture among the glasses, spooning it on top of hte cookies and spreading to cover. Grate more chocolate over the pumpkin.
Repeat the layers 1 or 2 more times, depending how much room you have left in your glasses. The last layer should be the pumpkin mixture.
Cover and refrigerate for at least 4 hours or overnight. When ready to serve, sliver more chocolate shavings over pumpkin and enjoy cold.