Pumpkin Tiramisu

2 cups strong espresso

¼ cup Gran Marnier

6 cups Pumpkin compote

6 cups mascarpone mousse

1 to 2 packages lady fingers

3 cups cranberry compote

½ cup crushed pecans

To Assemble: Mix the espresso and Gran Marnier in a small bowl. Dip the lady fingers quickly in the espresso mix and line the bottom of a rectangular glass pan (10x15). Spoon over half of the pumpkin mixture. Drizzle with one cup of the cranberry compote. Then spoon over half of the mascarpone mousse. Repeat these layers a second time. To finish, drizzle the last cup of cranberry on the diagonal and sprinkle the pecans over the top. Cover loosely with saran wrap and put in the fridge to set for at least 6 hours. Overnight is even better. Slice like a cake and serve.

Pumpkin Compote

1 4-5lb pumpkin peeled and cut into 1” cubs

1 stick butter melted

1 cup brown sugar

1 tablespoon salt

1 tablespoon cinnamon

¼ teaspoon ground nutmeg

½ teaspoon ground cayenne pepper 

3 packages Knox gelatin plumed

In a large bowl mix the butter, pumpkin cubs sugar, salt and spices to cote the pumkin well. Put the pumpkin in a large roasting pan and put in a 375° oven for 45 minutes until pumpkin is soft and golden. Mash or puree in a food processor. When smooth, add the plumed gelatin. Set aside to cool for assembly.

Marscapone mousse

2 pints mascarpone cheese room temp

1/2 cup granulated sugar

1 teaspoon lemon zest

3 egg whites beaten to stiff peaks

In a mixer, combine sugar and mascarpone until smooth and soft. Add the zest at the end to mix through. Remove from mixer and slowly fold in the beaten egg whites in increments of 1/3. Folding this together slowly will give you the texture you are looking for. When combined, mixture should be light and fluffy. Keep cold in refrigerator until time to assemble.