Tiramisu is a popular Italian dessert whose coffee flavoring acts as a pick-me-up after a meal. Ladyfingers are dipped in coffee, then layered between mascarpone — an Italian version of cream cheese — and the dessert is finally dusted with cocoa powder.

In this holiday version, the ladyfingers are dipped in a mixture of Kahlua, cream and orange juice. Pumpkin and spices flavor the mascarpone, and the dish is topped with crushed gingersnaps instead of cocoa. It’s like bringing a little Italy to your feast — with a twist!

This recipe is best when made a day in advance, because it allows the ladyfingers to soften completely and the flavors to blend. I prefer the soft ladyfingers usually found in your supermarket’s fresh baked goods section vs. the hard packaged ones, which don’t soften up as nicely. Whatever route you take, cover the finished tiramisu tightly and store it in the refrigerator until ready to serve.

Pumpkin-Gingersnap Tiramisu

Serves 12

Ingredients

2½ cups whipping cream, chilled, divided use

1 cup powdered sugar

8-ounce container mascarpone

15-ounce can pure pumpkin puree

¼ teaspoon ground cinnamon

¼ teaspoon ground cloves

¼ teaspoon ground nutmeg

¼ teaspoon kosher salt

½ cup orange juice

2 tablespoons Kahlua, optional

8 ounces soft ladyfingers (about 2½ packages)

6 ounces gingersnap cookies, crushed

Directions

For the filling: In a medium bowl, beat 2 cups of the whipping cream and the sugar until peaks form. Set aside.

In another medium bowl, combine the mascarpone, pumpkin puree, cinnamon, cloves, nutmeg and salt.  Beat until the mixture is smooth. Fold in the sweetened whipped cream. Do not over mix.

Prepare pan: Combine the orange juice, ½ cup heavy cream and Kahlua in a shallow dish. Cut the ladyfingers in half lengthwise (some packages come pre-split). Lightly dip each piece in the orange juice mixture and begin lining the bottom of a 13-by-9-inch baking dish, overlapping and crowding to fit roughly half the ladyfingers.

Spread half the cream/mascarpone filling over the ladyfingers. Sprinkle with half the crushed gingersnaps. Repeat layering with the remaining ladyfingers and filling. Cover with plastic and chill for at least 1 hour or overnight.

When ready to serve, sprinkle the rest of the crushed gingersnaps over the top and serve.

Bibby Gignilliat is the founder of Parties That Cook, a San Francisco-based culinary event company; www.PartiesThatCook.com.