Pumpkin Caramel Tiramisu

Make your caramel first. Melt the butter in a heavy saucepan over medium heat, then add the brown sugar and maple syrup. Stir until everything comes together.

Bring to a proper boil, then reduce to a gentle simmer. Let it cook for 8 minutes until it coats the back of your spoon. Pour in the cream and whisk smooth. Set aside to cool - patience here, cara.

For the filling, toast your spices in a dry pan for just 15 seconds until fragrant. You'll smell when they're ready.

Add the pumpkin and sugar to the pan. Cook, stirring constantly, for 5 minutes until it thickens and darkens slightly. This concentrates the flavor.

Stir in the cream and salt. Let this cool completely while you prepare everything else.

Arrange the ladyfingers in a shallow dish and pour the cooled caramel over them. Turn them gently to coat, then let them soak for 10 minutes, turning once or twice. (Use proper savoiardi if you can find them - they hold up better than the soft American ones.)

Whip the cream with your electric mixer until it starts to thicken, then add the confectioners' sugar. Beat to soft peaks - not stiff, just soft.

Beat in the bourbon, then set aside one-third of this mixture. Fold the rest into the mascarpone to lighten it, then fold that back into the reserved cream.

Now arrange half the soaked ladyfingers in your serving dish - a 2-quart shallow one works perfectly. Spread half the pumpkin filling over them.

Layer the remaining ladyfingers, then the rest of the filling. Top with your mascarpone cream and dust with fresh nutmeg.

Cover loosely and refrigerate overnight. This isn't optional - tiramisu needs time to come together properly.

Remove from the refrigerator one hour before serving. This lets the flavors wake up again.