Pumpkin- Chocolate Tiramisu

I have made this recipe twice now, and both times it has been a hit! It is just the right mix of pumpkin and chocolate. Bonus: it is SUPER SIMPLE and quick to make.

source: Everyday Food, Nov. 2010

You can serve this the same day it's made, but it's best when refrigerated overnight.

1 C. mascarpone cheese

1 1/4 C. cold heavy cream, divided

3/4 C. confectioners' sugar

5 Tbsp. almond flavored liqueur (any of the amarettos, recipe suggests Disaronno), divided

1 can (15 oz) pure pumpkin puree

2 oz. semisweet chocolate, roughly chopped, or chips (I used milk chocolate chips)

1 Tbsp. unsweetened cocoa powder, plus 1 1/2 tsp. for dusting

27- 30 ladyfingers (I bought these at the bakery in my grocery store)

1/4 tsp. ground cinnamon, for dusting

1. In a large bowl, whisk the mascarpone until smooth. Add 1 C. heavy cream, confectioners' sugar, and 2 Tbsp. liqueur; whisk until soft peaks form, 5 minutes. With a rubber spatula, fold in pumpkin puree until completely incorporated.

2. In a small microwave- safe bowl. combine chocolate and 1/4 C. heavy cream. Microwave in 10- second increments, stirring each time, until chocolate is melted. Stir until mixture is smooth. Transfer one- third of the pumpkin mixture to a medium bowl and fold in chocolate mixture until combined. In a small bowl, whisk 1 Tbsp cocoa into 1/3 C. hot water; add 3 Tbsp. liqueur.

3. Cover bottom of an 8- in. square baking dish with ladyfingers (about 9). Liberally brush with cocoa mixture and 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, and top with remaining pumpkin mixture. Cover with plastic wrap and refrigerate 4 hours (or up to 3 days). To serve, combine 1 1/2 tsp. cocoa powder and cinnamon in a small fine- mesh sieve and dust tiramisu.