Pumpkin Tiramisu (Low-Carb, Gluten-Free)

FOR THE LADYFINGER COOKIES:

1. Preheat oven to 350F
2. Line a cookie sheet with foil, then top that with parchment paper.
3. Beat the egg whites to stiff peaks.
4. In a separate bowl, beat the yolks and Splenda until thick and lemon colored. Beat in the vanilla, then gently mix in the dry ingredients.
5. Vigorously stir about a quarter of the egg whites into the yolk mixture to lighten it, then gently fold in the rest, being sure not to deflate the whites.
6. Spread the batter evenly into the prepared pan, shaking and tilting it to distribute the batter evenly.
7. Bake for 20-25 minutes (20 minutes for me) until golden brown and springy. Let cool.
8. When the cookies are cool, cut into bar-shaped pieces. Since I made the tiramisu in a loaf pan, I traced the bottom of the loaf pan on a piece of paper, cut it out, and then used that as a stencil to ensure that the cookies would fit.

FOR THE PUMPKIN MOUSSE:

1. Sprinkle the gelatin over 1/4 cup cold water in a microwave-safe dish and let soften.
2. Meanwhile, beat together all remaining ingredients except for the cream and vanilla.
3. Microwave the gelatin mixture for 30 seconds, then immediately beat it into the pumpkin mix.
4. In a separate bowl, beat the cream and vanilla on high until soft peaks form. Vigorously stir about a third of the cream into the pumpkin mixture to lighten it, then gently fold in the rest.
5. Refrigerate until ready to use.

FOR THE MASCARPONE CREME:

1. Beat yolks with rum extract, Splenda, and salt until light and lemon-colored. Beat in the mascarpone until smooth. Set aside.
2. In a separate bowl, whip the cream to stiff peaks. Vigorously stir about a third of the cream into the mascarpone mixture to lighten it, then gently fold in the rest.
3. Set aside until ready to use.

FOR THE TIRAMISU:

1. Combine the rum extract and coffee.
2. Line a loaf pan with plastic wrap, with edges overhanging the pan by quite a bit.
3. Dip a ladyfinger cookie VERY quickly in the coffee mixture, shake off the excess, and place in the bottom of the loaf pan. Repeat until an even layer of cookies is formed.
4. Carefully spread on a layer of pumpkin mousse.
5. Spread a layer of mascarpone creme on top of the pumpkin mousse. To ensure that the layers stay separate, try to dollop the creme evenly over the top and gently shake the pan to distribute.
6. Repeat with another layer of cookies, another layer of pumpkin mousse, and another layer of mascarpone creme.
7. Refrigerate overnight.
8. Sprinkle the top liberally with cinnamon when ready to serve. Use the overhanging plastic wrap to lift the dessert out of the loaf pan. Serve in slices.