Friday, December 18, 2009
Pumpkin Spice Trifle
1 (15-ounce) can pumpkin puree - mind you this is not pumpkin pie filling.
1 teaspoon [good] vanilla ...
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1 pinch ground cloves
1 pinch salt
1 (7.5-ounce) jar marshmallow cream, divided
3 cups chopped gingersnap cookies
3 tablespoons dark rum
Gather your infantry of bowls... you're going to need quite a few for this dessert!
In a medium bowl, beat the heavy cream until stiff. Set aside 2 cups of the whipped cream in a small bowl and refrigerate until ready to serve trifle.
Pumpkin Mousse: In a large bowl, stir together the pumpkin, vanilla, cinnamon, ginger, clov es, and salt. Fold in 1/2 of the marshmallow cream, then 1/2 of the remaining whipped cream. DO NOT OVER MIX- just fold gently. Repeat and fold in the remaining 1/2 marshmallow cream and remaining 1/2 of the whipped cream until combined. If you over mix this- you will have flat whipped cream... no body wants that.
In a small bowl, sprinkle the chopped gingersnap cookies with rum.
Spoon 1/3 of the pumpkin mousse into the trifle bowl, spreading evenly... Try to make sure it goes up the edges of the bowl a little bit so you can see it from the outside! Sprinkle 1/2 of the gingersnap cookies on top. Spoon another 1/3 of the pumpkin mousse over the cookies. Repeat with the remaining 1/2 of the remaining gingersnap cookies, then top with the final layer of pumpkin mousse. Cover with plastic wrap and refrigerate at least 1 hour and up to 4 hours.
Just before serving this masterpiece, top with the reserved 2 cups whipped cream and sprinkle with the crushed gingersnaps.
There, my friend, you have just made a beautiful trifle!