Caramel Pumpkin Tiramisu

By á-47

Ingredients

• 18 crisp ladyfinger cookies (Alessi brand was used in the test kitchen for this recipe)
• 1/4 cup maple syrup
• 2 Tbsp. bourbon
• 1 cup heavy whipping cream, divided
• 1/4 cup sugar
• 3/4 cup solid-pack pumpkin
• 1 tea. cinnamon
• 1/2 tea. ginger
• 1/4 tea. salt
• 4 oz. cream cheese, softened
• 3 Tbsp. confectioners' sugar
• .
• SAUCE
• 3/4 cups caramel ice cream topping
• 2 tea. bourbon

Preparation

Step 1

Using a serrated knife, cut six ladyfingers in half widthwise. In a shallow bowl, combine maple syrup and bourbon. Dip six whole ladyfingers and six halves into mixture; arrange in a single layer in an 8" square dish.

In a small bowl, beat 1/2 cup whip cream until it begins to thicken. Gradually add the sugar, beat until soft peaks form.

In a large bowl, combine the pumpkin, cinnamon, ginger and salt; fold in whipped cream.

In another bowl, beat the cream cheese, confectioners' sugar and remaining whip cream until thickened.

Spread half of pumpkin mixture over ladyfingers in the dish. Dip the remaining ladyfingers; arrange over the top. Top with the reamining pumpkin mixture and the cream cheese mixture. Cover and refrigerate for 8 hours or overnight.

In a microwave, heat caramel sauce; stir in bourbon.
Serve ware with the tiramisu.