Pumpkin Spice Latte Tiramisu, Serves 8

Instructions:

1. Brew the coffee strong, then let it cool to room temperature, about 15 minutes.
2. Spread the pumpkin purée on a paper towel and pat it dry until the towel darkens and no more moisture comes out.
3. Chill the mixing bowl and whisk attachment for 10 minutes.
4. Beat the mascarpone, powdered sugar, dried pumpkin purée, pumpkin pie spice, vanilla, and fine sea salt on medium speed for about 1 minute, until smooth and spreadable with no lumps.
5. In the chilled bowl, whip the cold heavy cream to stiff peaks, 2 to 3 minutes. The peaks should stand straight up and look glossy.
6. Fold one-third of the whipped cream into the mascarpone base to lighten it. Add the remaining cream in two additions, folding gently until no white streaks remain.
7. Stir together the cooled coffee and granulated sugar in a shallow bowl until the sugar dissolves.
8. Dip each ladyfinger for 1 to 2 seconds per side. It should look damp and bend without breaking. Let excess coffee drip off.
9. Arrange 12 soaked ladyfingers in a single layer across the bottom of an 8x8-inch (20x20 cm) baking dish, trimming to fit as needed.
10. Spread half the pumpkin mascarpone cream over the ladyfingers in an even layer. Repeat with the remaining 12 soaked ladyfingers and the rest of the cream. Smooth the top with an offset spatula.
11. Cover the dish and refrigerate for at least 6 hours, or overnight, until the cream looks firm and set when the dish is tilted slightly.
12. Just before serving, dust the top with 2 g (1 tsp) pumpkin pie spice through a fine-mesh sieve until evenly speckled with no bare white patches. Cut into 8 squares and serve cold.