Ingredients

• 1/2 cup cake flour, sifted
• 3 large egg yolks, room temperature
• 6 tablespoons white granulated sugar, divided
• 1/2 teaspoon vanilla extract
• 1/3 cup canned pumpkin
• 1/8 teaspoon clove
• 1/8 teaspoon nutmeg
• 1/8 teaspoon cinnamon
• 3 large egg whites, room temp
• 1/8 teaspoon cream of tartar

• 28 pumpkin lady fingers (make these first)
• 2 cups milk, divided
• 3/4 cup granulated sugar, divided
• 1/4 cup All-purpose flour
• 6 egg yolks
• 1/4 cup Marsala
• 2 teaspoons vanilla extract
• 1/4 cup unsalted butter, cut into small pieces
• 8 ounces Mascarpone cheese, room temp
• 1 teaspoon pumpkin pie spice
• 1 1/2 cups brewed coffee
• 1/3 cup granulated sugar
• 1/4 cup Marsala

Instructions

1. Preheat oven to 350 degrees.
2. Line baking sheets with parchment paper.
3. With electric mixer, with the paddle attachment, beat the egg yolks and 3 tablespoons white sugar on high speed for about 5 minutes or until the mixture becomes thick and pale yellow.
4. Beat in the vanilla extract, pumpkin, cloves, nutmeg, and cinnamon
5. Sift the cake flour over the batter. Important: Do not fold or mix yet!
6. In a separate bowl with electric mixture with a whisk attachment, beat the egg whites until foamy. Add the cream of tartar and continue to beat until soft peaks form, then add the rest of the white sugar.
7. Continue to beat until stiff glossy peaks form.
8. Fold the egg whites into the batter.
9. Transfer mixture to a pastry bag and pipe 3-inch long lady fingers, 1 inch apart from each other.
10. Bake for 8-10min, then cool completely before preparing the rest of the tiramisu.

1. Put 1 3/4 cups milk and 1/2 cup sugar in a medium sized saucepan.
2. Over medium heat, bring to a boil stirring occasionally.
3. In a heatproof bowl, whisk together the remaining 1/4 cup milk, 1/4 cup sugar, flour, and egg yolks.
4. When the milk comes to a boil, gradually whisk it into the egg yolk mixture.
5. Transfer mixture into a clean large saucepan and cook over medium heat, stirring constantly, until it comes to a boil.
6. When boiling, continue to stir for another minute or two, until it thickens. Remove from heat and strain into a large bowl.
7. Whisk in the Marsala, vanilla, and butter. Immediately cover custard with plastic wrap and refrigerate for at least 2 hours.
8. Once cool, remove from refrigerator. In a separate bowl, beat mascarpone cheese until smooth, and fold the custard into the cheese.
9. In a separate bowl, mix brewed coffee, sugar, and marsala. (for dipping the lady fingers)
10. To Assemble the Tiramisu, Use a loaf pan and have the lady fingers, coffee mixture, and custard ready.
11. Dip the lady fingers into the coffee mixture and place them side by side in a single layer in the pan. Spoon 1/3 cup of the custard over the lady fingers and keep layering until all the lady fingers are used.
12. Cover with plastic wrap and let chill in the fridge for about 6 hours or preferably overnight.
13. Top with homemade cinnamon whipped cream! (Beat with an electric mixer 1 cup whipping cream till stiff peaks form, add 3 tablespoons powdered sugar, 1 teaspoon vanilla, and 1/2 teaspoon cinnamon.)