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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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A pretty centerpiece dessert that's a cross between a trifle and tiramisù. To give the flavors time to meld, youll need to put the trifle together at least one day ahead, but it tastes best when made two days ahead. Any leftover praline would be terrific sprinkled over ice cream. Ingredients:
nonstick vegetable oil spray |
1 cup (packed) golden brown sugar |
1/2 cup sugar |
1/3 cup half and half |
1 1/2 tablespoons unsalted butter |
1 teaspoon vanilla extract |
1/4 teaspoon salt |
12/3 cups pecan halves (about 6 ounces) |
2 cups chilled heavy whipping cream |
1 8-ounce container chilled mascarpone cheese |
1/4 cup sugar |
1 teaspoon vanilla extract |
1 15-ounce can pure pumpkin |
1/2 cup (packed) golden brown sugar |
1/4 cup heavy whipping cream |
1 teaspoon ground cinnamon |
1/4 teaspoon freshly grated nutmeg |
1/4 teaspoon ground allspice |
1/4 teaspoon salt |
1 1/2 3-ounce packages soft ladyfingers |
4 1/2 tablespoons dark rum, divided |
Directions:
1. For praline: Spray baking sheet with nonstick spray. Bring both sugars and half and half to boil in heavy medium saucepan over mediumhigh heat, whisking to dissolve sugar. Reduce heat to medium-low and simmer 5 minutes, whisking constantly. Add butter, vanilla, and salt. Attach candy thermometer to pan. Simmer without stirring until temperature registers 260°F, about 8 minutes. Remove from heat; immediately mix in pecans. Transfer to prepared sheet, spreading in single layer. Cool completely. Chop into 1/4-inch pieces.
2. For mascarpone cream: Using electric mixer, beat all ingredients in large bowl until firm peaks form. Set aside 1/2 cup mascarpone cream for pumpkin filling.
3. For filling: Whisk pumpkin, brown sugar, cream, cinnamon, nutmeg, allspice, and salt in large bowl to blend. Whisk in reserved 1/2 cup mascarpone cream.
4. Spread 1/3 cup mascarpone cream over bottom of 8x5-inch trifle dish (12-to 14-cup capacity). Place layer of ladyfingers over cream in bottom of dish (about half of 3-ounce package). Sprinkle 1 1/2 tablespoons rum over. Spread 1/2 cup pumpkin filling over ladyfingers, spreading to edges. Sprinkle 1/3 cup praline over. Spread 1 cup mascarpone cream over. Cover with another layer of ladyfingers. Sprinkle with 11/2 tablespoons rum, then spread 1 cup pumpkin filling over. Sprinkle 1/2 cup praline over. Repeat 1 more time with 1 cup mascarpone cream, ladyfingers, 1 1/2 tablespoons rum, 1 cup pumpkin filling, and 1/2 cup praline. Spread remaining mascarpone cream over. Cover and chill overnight. DO AHEAD: Can be made 2 days ahead. Keep chilled.
5. Uncover trifle. Sprinkle 1 cup praline decoratively over top (reserve any remaining praline for another use).
6. * An Italian cream cheese; sold at many supermarkets and at Italian markets.
7. ** Available in the bakery or bread section of some supermarkets and at specialty foods stores.
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