Ingredients
18 crisp ladyfinger cookies1/4 cup maple syrup2 tablespoons bourbon1 cup heavy whipping cream, divided1/4 cup sugar3/4 cup canned pumpkin1 teaspoon ground cinnamon1/2 teaspoon ground ginger1/4 teaspoon salt4 ounces cream cheese, softened3 tablespoons confectioners’ sugarSAUCE:3/4 cup caramel ice cream topping2 teaspoons bourbon
Preparation
Using a serrated knife, cut 6 ladyfingers in half widthwise. In a shallow bowl, combine maple syrup and bourbon. Dip 6 whole ladyfingers and 6 halves into mixture; arrange in a single layer in an 8-in. square dish.
In a small bowl, beat 1/2 cup cream until it begins to thicken. Gradually add sugar; beat until soft peaks form. In a large bowl, combine the pumpkin, cinnamon, ginger and salt; fold in whipped cream. In another bowl, beat the cream cheese, confectioners’ sugar and remaining cream until thickened.
Spread half of pumpkin mixture over ladyfingers in the dish. Dip remaining ladyfingers; arrange over the top. Top with remaining pumpkin mixture and the cream cheese mixture. Cover and refrigerate for 8 hours or overnight.
In a microwave, heat caramel sauce; stir in bourbon. Serve warm with tiramisu.
