Pumpkin Espresso Tiramisu

This was good and I will make it again but I will put more brandy and coffee on the ladyfingers that are inside the tiramisu. Some recipes soaked the ladyfingers, this recipe had you to brush the ladyfingers.  I also thought it needed more pumpkin.  The flavor of pumpkin could have been a little stronger.  Thought next time I might a the whole can.  It was a l5 oz. can and you use one cup which is close to the whole can.  Next time I'll use it all.

This is easy to make and the presentation is lovely I think. Also, you can make this two days ahead and keep in the refrigerator.

1 cup granulated sugar
1 tablespoon flour
2 large eggs
2 large egg yolks
3 cups heavy cream, divided
1 teaspoon vanilla bean paste
2 (8oz.) pkg. cream cheese, softened
1 cup canned pumpkin
1/2 cup brewed espresso or dark roast coffee
3 tablespoons brandy
3 (7oz.) packages crisp ladyfingers, divided
3 tablespoons powdered sugar
Garnish: ground nutmeg

Whisk together sugar and flour in a large heavy saucepan.  Whisk together eggs, egg yolks, and 2 cups of heavy cream in a bowl.  Whisk cream mixture into sugar mixture and cook over medium-low heat, whisking constantly, 15 minutes or until very thick.  (Mixture will come to a simmer during the last 2 to 3 minutes.)  Remove from heat, whisk in vanilla bean paste and transfer to medium bowl. Place plastic wrap directly over warm custard (to prevent a film from forming).  Cool completely about  11/2 hours.

Beat cream cheese into cream mixture until smooth, whisk in pumpkin.

Stir together espresso and brandy.  Brush flat sides of about 24 ladyfingers with espresso mixture.  Stand ladyfingers around edge of a 10-inch spring form pan, placing rounded sides against pan.  Line bottom of pan with additional ladyfingers, cutting if necessary to cover bottom of pan completely.  Brush espresso mixture over ladyfingers on bottom of pan. 

Spread one-third of cream cheese mixture over ladyfingers on bottom.  Repeat layers twice with remaining ladyfingers, espresso mixture, and cream cheese mixture, ending with cream cheese mixture.  (Reserve any remaining ladyfingers for another use.)  Cover and chill 4 hours to 2 days.

Beat remaining 1 cup of heavy cream at high speed until foamy; gradually add powdered sugar, beating until soft peaks form.  Remove edging from around spring form pan and put on a serving platter leaving the bottom of the pan in tack.  Top with whipped cream and garnish with nutmeg if desired.