Impress your family and friends this holiday season with a relatively quick and easy trifle for dessert. Just remember to refrigerate it overnight… Creamy pumpkin-mascarpone cheese mousse and coffee saturated ladyfingers combined with sweetened whipped cream, create a beautiful and decadent sweet treat to top off the meal (food and wine magazine 11/14)
One (15 oz) can pumpkin puree
1/2 cup light brown sugar
3/4 tsp ground ginger
3/4 tsp ground cinnamon
1/4 tsp kosher salt
Pinch of freshly grated nutmeg
3/4 cup granulated sugar
1 1/2 cups mascarpone cheese
2 1/2 cups heavy cream
2 cups brewed coffee, cooled
Two (7 oz) packages dry ladyfingers
Chocolate shavings and candied ginger, for garnish
In a large bowl, whisk the pumpkin puree with the brown sugar, ginger, cinnamon, salt, nutmeg and 1/2 cup of the granulated sugar. Add the mascarpone and 1 1/2 cups of the heavy cream. Using an electric mixer, beat the pumpkin mixture at medium speed until soft peaks form; do not over beat.
In a medium bowl, whisk the brewed coffee with 2 tablespoons of the granulated sugar until its dissolved. Dip both sides of 6 ladyfingers in the coffee and arrange them in a single layer in a 4 quart trifle dish. Spread 1 cup of the pumpkin mousse on top. Repeat the layering 5 more times, ending with a layer of the pumpkin mousse. Cover and refrigerate the tiramisu overnight.
Right before serving… In a large bowl, using an electric mixer, beat the remaining 1 cup of cream with the remaining 2 tablespoons of granulated sugar until soft peaks form. Dollop the whipped cream over the tiramisu, garnish with shaved chocolate and candied ginger and serve. (The tiramisu can be refrigerated for 2 days.)