Make the espresso syrup: In a small pot, combine the water, espresso powder, brown sugar, McCormick® Ground Cinnamon, and McCormick® Ground Nutmeg. Bring to a simmer over medium heat and cook for about 8 minutes, or until the sugar has dissolved and liquid is fragrant. Remove the pot from the heat and let the syrup cool completely.
2. Step
Make the mascarpone filling: Fill a small pot with a couple inches of water and bring to a boil over medium-high heat. Place a heat-safe bowl over the water, making sure the water isn’t touching the bottom of the bowl. Add the egg yolks and granulated sugar to the bowl and whip with an electric hand mixer until pale and fluffy, 3–5 minutes. Make sure the eggs do not curdle; remove the bowl from the pot if the mixture looks like it's overcooking or is no longer smooth. Remove the bowl from the heat, cover with plastic wrap, and refrigerate for 30 minutes.
3. Step
In a large bowl, whip together the mascarpone cheese, pumpkin puree, heavy cream, brown sugar, McCormick® Vanilla Extract, and McCormick® Ground Cinnamon with an electric hand mixer on medium speed until smooth. Fold in the egg mixture with a rubber spatula, then refrigerate for 15 minutes.
4. Step
Assemble the tiramisu: In a small bowl, mix together the McCormick® Ground Cinnamon and cocoa powder.
5. Step
Arrange a layer of speculoos cookies in the bottom of a 9-inch square baking dish. Brush the cookies with about one-third of the espresso syrup, then spread one-third of the pumpkin mascarpone filling evenly on top. Dust with the cinnamon-cocoa powder mixture. Repeat with the remaining ingredients to make two more layers. Cover and refrigerate for at least 1 hour, or up to overnight, before serving.
