1. Brew the espresso and mix it with the vanilla liquor. Set aside to cool down a bit.

2. Add the mascarpone, pumpkin puree, confectioners’ sugar, and pumpkin pie spice to a large bowl and mix until well combined.

3. Add a thin layer of the mascarpone cream to a small casserole dish (about 8×6 inches /20x15cm) to cover the bottom. Place a layer of ladyfingers on top – you might have to cut some so you can cover everything. Drizzle about half of the coffee mix on the ladyfingers, then add about half of the remaining mascarpone cream on top and spread evenly. Repeat with a second layer of ladyfingers, the remaining coffee mix, and mascarpone cream. Smooth out the top and dust generously with cocoa powder. Cover and place in the fridge for at least 4 hours or overnight.

4. To finish the tiramisu whisk the heavy cream with the confectioners’ sugar until stiff peaks form. Spoon onto the tiramisu and sprinkle with some pumpkin pie spice.