1: In a small bowl, combine espresso powder, hot water, and vanilla extract. Place in fridge until completely cool.
2: In a small dry skillet, toast together cinnamon, nutmeg, ginger, cloves, and allspice until fragrant. Transfer the spices into a ramekin to cool.
3: Whisk together egg yolks, sugar and marsala wine in a medium sized bowl. Cook the yolk mixture over a double boiler, whisking constantly for 10 mins. Remove from heat to cool slightly.
4: In a large bowl whip the cream using a hand mixer until soft peaks. Add vanilla extract and whip until firm peaks.
5: In a separate bowl whisk together mascarpone and pumpkin purée. Add toasted spices and yolks, whisk until combined. Whisk in half the whipped cream and fold in the remaining half.
6: Dip the ladyfingers in the espresso for 1 second and then layer them in a 9x13 pan. Layer the first 24 ladyfingers in the pan and then spread half the pumpkin mascarpone on top. Repeat this process a second time.
7: Cover the tiramisu with plastic wrap and refrigerate overnight.
8: Dust cocoa powder over top before serving.
