In a heat safe bowl, whisk together egg yolks & sugar until well combined. Place the bowl over: a sauce pan with simmering water. Make sure the bowl does not touch the water or you have too much water. Whisk continuously until the mixture thickens and feels hot to touch. Should be around 10 minutes. Make sure a film on top does not form, if you continue to whisk the entire time you will be fine. Remove from heat and let cool to room temp.
In a new bowl whip heavy cream with a hand mixer until stiff peaks form. Place in fridge to chill until later.
In a third bowl mix together mascarpone until smooth. Whisk in cooled egg mixture until well combined together. Do not over mix where it becomes runny. Add in pumpkin pie spice and puree. Lastly fold in whipped cream until fully incorporated
Assemble the Tiramisu! In a wide bowl add espresso, sugar and pumpkin pie spice. Stir until sugar has dissolved.
Start dipping the lady fingers into mixture quickly. Dip on each side no more then one second on each side but making sure they are fully saturated. Place in your dish for the tiramisu, Use your 360 bake & roast pan. You'll make a single layer until pan is filled completely.
Add half of the egg/heavy cream mixture over the lady finger layer and evenly layer cross. Repeat the process above. Cover with plastic wrap and refrigerate for 4 hours or overnight (the longer it stays in the fridge the better it tastes) before serving.
Finish off by dusting the top with a mixture of cocoa powder & pumpkin spice seasoning. Serve & Enjoy!
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