Pumpkin Tiramisu

So Tiramisu is my favorite dessert of all time.  FAVORITE!  This isn't quite like a true tiramisu, except the fact that it is layered.  Its just a name, deal with it.  There is no baking in this dessert, how easy can this be?  This is my fall go to dessert, although I've only made it a few times.  I can't believe I'm giving up the secret recipe.   But in the spirit of the upcoming holidays, I hope you will share this with your family.

Ingredients
1lb of pound/loaf cake, cut into slices (you will need about 9 slices)
2 shots of espresso
2 Tbsp Crown Royal Maple Whiskey (or any whiskey)
2 Tbsp pure maple syrup
1 1/2 cups heavy whipping cream
1/3 cup sugar
1 cup 100% pure pumpkin puree (get it in a can, much easier)
1 1/4 tsp pumpkin pie spice
1/2 tsp cinnamon

In a small bowl, mix together the espresso, whiskey, and maple syrup. Set aside.   In a separate bowl, whip up the heavy whipping cream with sugar and whip until stiff peaks form.  See below:

GENTLY fold in your pumpkin puree, pumpkin pie spice, and cinnamon.  Now let's prepare the pan.  Take a loaf pan and line with cling wrap, allowing it to generously hang over all sides.

Start the layering process.  Add a layer of pound cake.  My pan took 3 slices of cake.

Using a pastry brush, brush your espresso/whiskey/syrup mixture over the cake.  There will be three layers, so figure you will use about 1/3 of your espresso mixture.  Next add a layer of your pumpkin cream.  Again use 1/3 of the mixture.

Keep it smooth.  Add another layer of cake, then brush with espresso mixture.  Add another layer of pumpkin cream.  Repeat one more time.  Your final layer will end with the pumpkin cream.  Sprinkle the top with cinnamon.  Cover with cling wrap and refrigerate overnight. 

 

When serving, you should be able to just pull this out of the pan, holding onto the cling wrap and then folding down the sides. 

Enjoy!