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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
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From Bon Appetit in Nov 2008. Ingredients:
nonstick vegetable oil cooking 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 |
1 2/3 cups pecan halves (about 6 ounces) |
2 cups chilled heavy whipping cream |
8 ounces chilled mascarpone cheese |
1/4 cup sugar |
1 teaspoon vanilla extract |
15 ounces pumpkin puree |
1/2 cup packed golden brown sugar |
1/4 cup whipping cream |
1 teaspoon ground cinnamon |
1/4 teaspoon freshly grated nutmeg |
1/4 teaspoon ground allspice |
1/4 teaspoon salt |
4 1/2 ounces soft ladyfingers |
4 1/2 tablespoons dark rum, divided |
Directions:
1. Praline: Spray baking sheet with nonstick spray. Bring both sugars and half and half to a boil in a heavy medium saucepan over medium-high 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 degrees, about 8 minutes. Remove from heat; immediately mix in pecans. Transfer to prepared sheet, spreading in a single layer. Cool completely. Chop into 1/4-inch pieces.
2. For the Mascarpone Cream: Using and electric mixer, beat all ingredients in a large bowl until firm peaks form. Set aside 1/2 cup mascarpone cream for the pumpkin filling.
3. For the Filling: Whisk pumpkin, brown sugar, cream, cinnamon, nutmeg, allspice, and salt in a large bowl to blend. Whisk in reserved 1/2 cup mascarpone cream.
4. Spread 1/3 cup mascarpone cream over bottom of an 8x5-inch trifle dish (12-14 cup capacity). Place lay of ladyfingers over cream in bottom of dish (about half of a 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.
5. Cover with another layer of ladyfingers. Sprinkle with 1 1/2 tablespoons rum, then spread 1 cup pumpkin filling over. Sprinkle 1/2 cup praline over.
6. 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.
7. Can be made 2 days ahead. Keep chilled.
8. Uncover trifle. Sprinkle 1 cup praline decoratively over top.
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