1 cup mascarpone cheese
1 1/4 cup cold heavy cream
3/4 cup confectioners sugar
5 tablespoons Grand Marnier
1 can(15 oz) pure pumpkin puree
2 oz semisweet chocolate chopped or chips
1 tablespoon cocoa, plus1 1/2 teaspoon for dusting
3 pkgs ladyfingers
1/4 teaspoon cinnamon for dusting
1. In a large bowl, whisk mascarpone until smooth. Add 1 cup cream, conf. sugar and 2 tablespoons of liqueur; whisk until soft peaks form, 5 min. With rubber spatula, fold in pumpkin until completly incorporated
2. In a smal microwave-safe bowl, combine chocolate and 1/4 cup cream. Microwave in 10-scond increments, stirring each time, until chocolate is just melted.Stir until mixture is smooth. Transfer 1/3 the pumpkin mixture to a medium bowl and fold in chocoate mixture until combined. In small bowl, whisk 1 tablespoon cocoa into 1/3 cup hot water; add 3 tablepoons liqueur.
3. Cover bottom of 8-inch square baking dish (deep dish works better) with ladyfinges. liberally brush with cocoa mixture and top with half the pumpkin mixture. Add another layer of ladyfingers, brush with cocoa mixture,and top with all the pumpkin-choclate mixture. Add a third layer of ladyfingers, brush coca mixture, and top remaining pumpkin mixture. Cover with plastic wrap and refrigerate ovenight or up to 3 days before serving cover with (real) whipped cream and combine 1 1/2 teaspoon cocoa powder and cinnamon in a small fine-mesh sieve and dust tiramisu.