1 cup solid packed pumpkin puree

⅔ cup light brown sugar

1 tsp vanilla extract

8 oz mascarpone cheese (room temperature)

1½ tsp ground cinnamon

1 tsp pumpkin pie spice

1 cup heavy whipping cream

1½ cups cold espresso or strong coffee

1 package (about 24) lady finger cookies

Cocoa powder for topping

In a mixing bowl, combine pumpkin, brown sugar, vanilla, mascarpone, and spices until combined. Set aside. In another mixing bowl, beat whipping cream until stiff peaks just barely form. Don’t overbeat or you will form butter. Fold whipped cream into pumpkin mix just until combined. Set aside. Pour espresso into a bowl. Dip lady fingers in espresso to cover both sides. Don’t oversoak the cookies. Arrange one layer of cookies in the bottom of a 9 x 9-inch square glass or plastic pan. You may have to cut the cookies to fit into the pan. Spread half of the pumpkin mix over the soaked cookies. Repeat for a second layer. Sift cocoa powder over the tiramisu. Cover and chill at least 4 hours to set.

Yvonne Bertke, St. Meinrad