Brew the espresso

• Brew the espresso and let it cool completely.

Make the pumpkin cream

• Whisk the egg yolks with the sugar until pale and fluffy.
• Fold in the mascarpone until smooth.
• Add the pumpkin purée, cinnamon and nutmeg and mix until evenly combined.

Dip the ladyfingers

• Dip the ladyfingers briefly in the cooled espresso, one at a time.

Assemble the tiramisu

• Line the bottom of the dish with a layer of dipped ladyfingers.
• Spread half of the pumpkin cream over them.
• Repeat with a second layer of ladyfingers and the remaining cream.

Chill

• Cover and refrigerate until set.

Finish and serve

• Dust generously with cocoa powder just before serving.