50 g sugar
½ tsp ground ginger
½ tsp ground cinnamon
210 g pumpkin puree
180 g mascarpone
180 mL double cream
2 tablespoons of sugar
1 package dry ladyfingers
150 mL brewed coffee
Whisk in a large bowl the pumpkin puree with the sugar, ginger and cinnamon.
Add the mascarpone and heavy cream.
Using an electric mixer, beat the mixture at medium speed until soft peaks.
Dissolve 2 tablespoons of sugar in the freshly brewed coffee.
Dip the ladyfingers in the coffee.
In a Preserving Jar, arrange a layer of ladyfingers.
Spread 1/3 of the pumpkin mousse on top.
Repeat the layering 3 more times.
Refrigerate the Pumpkin Tiramisu overnight.
Garnish with shaved chocolate and serve.