Pumpkin Tiramisu

Cake

• 3  cups almond flour
• 1/2 cup Swerve, granular
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup butter, melted
• 3 large eggs
• 1/2 cup unsweetened almond milk
• ½ tsp vanilla extract
• ½ cup strongly brewed coffee
• 1 tbsp rum or coffee liqueur (optional)

Pumpkin Mascarpone Filling

• 8 ounces mascarpone cheese, softened
• 8 ounces cream cheese, softened
• ¾ cup pumpkin puree
• ½ cup Swerve, confectioners, divided
• 2 tsp ground cinnamon
• ½ tsp ground ginger
• ¼ tsp ground cloves
• 1 ½ cups whipping cream, divided
• 1 tsp vanilla extract
• 1 tbsp cocoa powder for dusting

Cake

1. Preheat oven to 325F and grease an 11x17 jelly roll pan well.
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.
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.
4. In a small bowl, whisk together the coffee and rum or liqueur, if using. Set aside.

Pumpkin Mascarpone Filling

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.
2. In another large bowl, beat remaining whipping cream with the vanilla and remaining sweetener until stiff peaks form.
3. Gently fold whipped cream into pumpkin mixture until no streaks remain.

To Assemble

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).
2. Brush cake strips with half of the coffee mixture. Spread half of the pumpkin filling over top.
3. Repeat with the other half of the strips, coffee, and pumpkin filling.
4. Dust the top with cocoa powder and refrigerate 3 hours to firm up.

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