Pumpkin Tiramisu

.5 cups mascarpone
.25 cups heavy cream
.5 cups pumpkin puree
3 tbsp. maple syrup
1 tsp. lemon juice

Stir the ingredients together until smooth and strain through a fine mesh sieve. Put into a 1 US pint Whipper. Screw on 1 N20 cream charger and shake vigorously. Refrigerate for 1-2 hours.

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