Once Called A Fool Recipe
Pumpkin and Butterscotch Trifle with Sweet Mascarpone, “Ginger Bread” and White Chocolate.
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Ingredients
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Pumpkin Layer
Butterscotch Layer
Ginger Bread Layer
Mascarpone Cream
White Chocolate
Method
Pumpkin Layer Preparation
- 1
Prepare the Pumpkin Layer
In a mixing bowl, combine pumpkin puree, brown sugar, cinnamon, nutmeg, ginger, and vanilla extract. In a small bowl, bloom gelatin in water, then heat until dissolved. Whisk into pumpkin mixture. Fold in whipped heavy cream until smooth. Set aside.
Butterscotch Layer Preparation
- 2
Prepare the Butterscotch Layer
In a saucepan, melt butter and brown sugar over medium heat. Stir in heavy cream, vanilla extract, and salt. Bring to a simmer, cooking until thickened. Let cool slightly.
Ginger Bread Layer Preparation
- 3
Prepare the Ginger Bread
In a bowl, mix flour, ginger, cinnamon, and baking soda. In another bowl, beat butter and brown sugar until fluffy. Add egg and molasses, mix well. Gradually add dry ingredients, alternating with milk. Pour into a greased pan and bake at 350°F (175°C) for 25-30 minutes. Cool and crumble.
Mascarpone Cream Preparation
- 4
Prepare the Mascarpone Cream
In a bowl, whisk together mascarpone cheese, heavy cream, powdered sugar, and vanilla extract until smooth and slightly thickened.
Assembling the Trifle
- 5
Assemble the Trifle
In a trifle dish, layer ginger bread crumbles, pumpkin layer, butterscotch sauce, and mascarpone cream. Repeat layers until ingredients are used, finishing with mascarpone cream on top. Garnish with white chocolate chips.
