Prepare the custard first. Pour the milk into a medium-sized sauce pan and whisk in the 1 tbsp flour. Heat the milk over medium heat until it’s steaming hot but not boiling. Meanwhile, combine the egg yolks and sugar in a large mixing bowl. Whisk the yolks and sugar together for a few minutes, until the mixture is pale and ribbons off the whisk (If the mixture is too thick, add 1 tsp water).

Begin tempering the hot milk into the egg yolk mixture, about 1/3 cup at a time, whisking well after each addition. Once the two mixtures are combined, pour the custard back into the sauce pan. In a small ramekin, combine the cornstarch and water to create a slurry. Whisk this cornstarch slurry into the custard.

Cook the custard over medium heat, stirring constantly with a flat spatula, for 4 to 5 minutes, until the custard as thickened and holds its shape on the back of spoon. The thickness should be similar to pudding. If any clumps form, whisk the custard until it’s smooth.

Remove the thickened custard from heat and add in the softened butter and cream cheese/mascarpone; let stand for a few minutes to melt. Next, add in the vanilla and the custard for a few minutes, until it’s completely smooth and the butter and cheese are completely incorporated. Cover the custard with a lid and let it cool in the refrigerator for about 1 hour, until it’s completely cooled.

Once the custard is cooled, transfer it into a large mixing bowl and add the pumpkin puree, cinnamon and nutmeg. Whisk the pumpkin into the custard until it’s smooth. In a separate mixing bowl, combine the heavy cream and confectioner’s sugar. Whisk on high speed with a mixer for 3 to 4 minutes, until stiff peaks form.

Using a spatula, gently fold in 2/3 of the whipped cream into the pumpkin custard; reserve 1/3 for topping. Fold the whipped cream in gently but thoroughly, making sure the filling is uniform.

Pour the coffee and liqueur into a shallow casserole dish.

To assemble the dessert: first, spread a few large spoonful’s of the filling into the bottom of a parfait bowl or large casserole tray. Dip each ladyfinger cookie briefly into the coffee, coating both sides. Layer the cookies in a single layer over the tiramisu filling. Repeat this process until all the filling is used.

Add the remaining whipped cream on top of the assembled tiramisu. Garnish the top with a sprinkle of ground cinnamon and a drizzle of caramel sauce.

Refrigerate the tiramisu for at least an hour or 2, until the dessert is well chilled. To serve, use a large spoon and scoop out a generous amount of the tiramisu for each serving. Add additional caramel for each serving, if desired.