Pumpkin Spice Tiramisu!

1. Bring a few inches of water to a simmer (not rolling boil) in a pot, ensuring the bowl you'll use for the double boiler fits snugly over top without touching the water.
2. Prepare the lady finger soak by whisking together espresso, 1 1/4 Tbsp vanilla extract, 1/2 cup cocoa powder, and 2 Tbsp maple syrup.
3. To make the cream, add heavy cream to a bowl and whisk until stiff peaks form. Set aside.
4. Place mascarpone in a separate bowl with canned pumpkin and 1.5 Tbsp pumpkin spice and stir until combined.
5. In your double boiler bowl, add egg yolks, 2 Tbsp maple syrup, 2 Tbsp coffee, 3/4 cup sugar, and 1 1/4 tsp salt. Place over the pot of simmering water, whisking constantly.
6. After about 1 minute, add the bloomed gelatin (1 packet mixed with 1 Tbsp water) and continue whisking constantly until the temperature of the egg mixture reaches 170-175°F. The mix should be slightly thickened and have lightened in color.
7. Whisk the warm egg mixture into the mascarpone/pumpkin mix until smooth and no lumps remain.
8. Gently fold in the whipped cream until the mixture is smooth and fluffy.
9. Quickly soak ladyfingers for 5 seconds in the prepared espresso mixture and arrange them to form an even layer at the bottom of a serving dish.
10. Add half of the pumpkin cream mixture over the ladyfingers.
11. Add another layer of soaked ladyfingers, followed by the remaining pumpkin cream.
12. Dust generously with 1 1/4 cups cocoa powder, cover the dish, and refrigerate overnight to allow the flavors to meld and the tiramisu to set.
13. To serve, add a portion of your Tiramisu to a plate. Dust with additional cocoa powder and top with freshly grated chocolate. Enjoy!