Pumpkin Chocolate Tiramisu

 From Martha Steward Every Day Food (with a little adjusting)

  Pumpkin Chocolate Tiramisu

 1 c mascarpone cheese*
 1 1/4 c cold heavy cream, divided
3/4 c powdered sugar, plus 2 tsp for dusting
5 Tbsp almond- flavored liqueur*
1 can pumpkin
2 ounces semisweet chocolate, chopped or use chips
1 Tbs unsweetened cocoa, plus 1 1/2 tsp for dusting
27-30 lady fingers
1/4 tsp cinnamon

In large bowl whisk mascarpone cheese (or substitution, see below) until smooth, add 1 c cream, powdered sugar and 2 Tbs liqueur   whisk until soft peaks form
Add pumpkin and fold in until well incorporated.

 In a small microwave bowl combine chocolate and 1/4 c cream, heat for 10 second increments, stirring after each until melted. Stir until smooth.
Place 1/3 pumpkin mixture into medium bowl and  fold in chocolate, set aside

 In a small bowl add 1 Tbs cocoa to 1/3 c hot water, add 3 Tbs liqueur.
Cover bottom of an 8 in pan with layer of lady fingers. Brush with cocoa/ water.
Add a layer of pumpkin mixture (1/2)
next add another layer of lady fingers, brushed with cocoa
place pumpkin chocolate mix over this layer
now another layer of lady fingers, brushed with cocoa
and top with remaining pumpkin
cover and refrigerate 4 hours. (Be sure and spray plastic wrap to keep from sticking, or cover with inverted tupperware)
To Serve combine remaining cocoa powder, powdered sugar and cinnamon and dust.
Martha did not add powdered sugar to her dusting, I did because I wanted it a little more mild and sweet.

* Substitutions

-if you can not find mascarpone you may use cream cheese, ricotta cheese or a combination of both, I used 3/4 cream and 1/4 ricotta for this recipe and it turned out great

-you may use almond coffee syrup (even amount) or almond extract (use 1/2 the amount stated)
 

Tiramisu