Spiced Pumpkin Tiramisu
1 10-ounce loaf of pound cake
2 tablespoons Frangelico (hazelnut liqueur)
2 cups whipping cream
1 8-ounce carton mascarpone cream cheese
1/2 cup canned pumpkin
1 teaspoon ground cinnamon
1 teaspoon orange extract
1/2 teaspoon ground ginger
1/4 teaspoon ground mace or ground nutmeg
1/2 cup powdered sugar
1. Cut the pound cake into 16 1/2-inch thick slices. Arrange half of the slices in the bottom of a 2-quart square baking dish. Brush the cake slices with 1 tablespoon of the Frangelico. Set aside.
2. In a large bowl, beat whipping cream and the powdered sugar with an electric mixer on medium speed until soft peaks form. (Add more powdered sugar if you like it sweeter) Set aside.
3. In another large bowl, combine the mascarpone cheese, pumpkin, 1 teaspoon cinnamon, the orange extract, ginger, and nutmeg (or mace). Beat on medium speed until combined. Fold in half of the whipped cream.
4. Spread half of the pumpkin mixture over the cake layer in the dish. Top with the remaining cake slices, brush the cake slices with the remaining Frangelico. Spread the remaining pumpkin mixture and the remaining whipped cream over layers in the dish (The dish will be very full).
Cover and chill for 4 to 24 hours
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