PUMPKIN TIRAMISU

DIRECTIONS:

CAKE

Step 1

Preheat oven to 325F and grease an 11x17 jelly roll pan well.

Step 2
In a large bowl, whisk together the almond flour, Swerve, baking powder, and salt. Stir in the butter, eggs, almond milk, and vanilla extract until well combined.

Step 3
Spread batter evenly in pan and bake 15 to 20 minutes, until edges are golden brown and a tester inserted in the center comes out clean. Remove and let cool completely.

Step 4
In a small bowl, whisk together the coffee and rum or liqueur, if using. Set aside.

PUMPKIN MASCARPONE FILLING

Step 1

In a large bowl, beat mascarpone and cream cheese together on low until smooth. Add pumpkin puree, ¼ cup confectioner’s Swerve, and spices and beat until well combined. Beat in ½ cup whipping cream to lighten the mixture.

Step 2
In another large bowl, beat remaining whipping cream with the vanilla and remaining sweetener until stiff peaks form.

Step 3
Gently fold whipped cream into pumpkin mixture until no streaks remain.

ASSEMBLY

Step 1

Cut the cake in the pan once lengthwise down the middle. Cut each half into 12 even strips. Lay half of the strips in the bottom of a 9x13 pan, cutting to fit as necessary (you should get pretty good coverage with a few small gaps).

Step 2
Brush cake strips with half of the coffee mixture. Spread half of the pumpkin filling over top.

Step 3
Repeat with the other half of the strips, coffee, and pumpkin filling.

Step 4
Dust the top with cocoa powder and refrigerate 3 hours to firm up.

Makes 16 to 20 servings (it’s very rich!).