PUMPKIN TIRAMISU PARFAITS

Serves: 8

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PUMPKIN TIRAMISU PARFAITS

Ready in: 50 MinTotal time: 50 Min

pumpkin Bread and Mascarpone Whipped Cream, Gingerbread and Caramelized Apples, Chocolate Pound Cake with Whipped Cream and Berries…All of these combinations make a scrumptious Trifle, and when made ahead and chilled, dessert is a breeze!

Ingredients

• 1 standard-sized loaf of Pound Cake or 3 packages of ladyfingers or Pumpkin Bread, cubed
• 2 cups heavy whipping cream
• 1 cup (8 ounces) mascarpone cheese
• 1/2 cup pumpkin puree
• 2/3 cup powdered sugar
• 1/2 teaspoon freshly grated nutmeg
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon pure vanilla extract
• 1/4 cup Frangelico Liqueur, Butterscotch Schnapps, Grand Marnier or orange juice
• Caramel Sauce & Toasted Pumpkin Seeds for garnish

Instructions

1. This simple and delicious twist on the classic is layered in individual martini glasses, or you can make enough to feed a crowd by using a large glass serving bowl or a trifle bowl. We combined mascarpone cheese with pumpkin puree to create raves from your guests. Topping the tiramisu with sweet caramel sauce and toasted pumpkin seeds adds a fabulous texture.
2. If using Pound Cake, slice the cake into 1/2-inch thick slices, then cut each slice vertically into three strips.
3. Using an electric mixer or by hand, whip the cream to stiff peaks.
4. In a mixing bowl, combine the mascarpone, pumpkin puree, sugar, nutmeg, cinnamon, and vanilla and blend well. Gently stir in 1 cup of the whipped cream.
5. To assemble the Tiramisu, place 8 martini or large-mouthed wine glasses on a work surface. In assembly line fashion, place a few pound cake pieces, ladyfingers or pumpkin bread cubes in the bottom of each glass. Brush the cake with the liqueur of your choice, then top it with a layer of the pumpkin cream mixture. Repeat layering, ending with the pumpkin mixture. Top each glass with a dollop of whipped cream. Chill before serving. When ready to serve, drizzle each Parfait with caramel sauce and top with a sprinkling of toasted pumpkin seeds.
6. Trifles, fools, and parfaits are close cousins. All of them are made from layers of cake, creamy fillings, and sometimes fruit. They can be made from yogurt and granola and served for breakfast, or use the sugary stuff, and you can end your meal on a sweet note.
7. HERE ARE THE TRADITIONAL DIFFERENCES BETWEEN ALL THREE, BY DEFINITION:
8. Trifles: English Trifle was once made with a sweetened, cooked cream filling and crumbled biscuits or cookies. Today, cake pieces are usually used for the bottom layer, often soaked in brandy or liqueur.
9. Parfaits: Originally, a parfait was made with layers of frozen custard. In practice—especially in America—ice cream is most often used. Anything layered in a glass or mold for breakfast, lunch or dinner can be labeled a parfait.
10. Fools: Fools originated in England as well, and they were originally swirled mixtures of custard and fruit. Now, whipped cream is used and we like to top the creamy mixture with crushed cookies for texture.
11. Regardless of what you call them, they make an impressive dessert and they’re a wonderful way to create individual portions; or fill a big bowl to feed a crowd.
12. You can serve a Trifle or Parfait in wide-mouthed wine glasses or martini glasses or use a trifle bowl or serving bowl to make a large portion that you spoon out when ready to serve. Consider setting up a trifle bar and allow your guests to build their own trifles. For a Trifle Bar, I would include:
13. Cubes of assorted flavors of Pound cake or Angel Food Cake (or Brownie bites!)
14. Whipped Cream, Custard, or Pudding
15. Berries, sliced stone fruit, pitted cherries, or fruit jams
16. Lemon Curd, Fruit Butters, like Apple or Pumpkin Butter
17. Caramel, Butterscotch, or a dessert sauce of your choice
18. Homemade flavored fillings could include caramelized apples or macerated strawberries in liqueur. And we’ve made everything from a Brownie Trifle, layered with cubes of brownies, whipped cream flavored with a drop or two of almond extract and Sea Salt Caramel to a Luscious Lemon Parfait for breakfast using Greek yogurt, lemon curd, pound cake and fresh berries.
19. Trifle, one of Britain's greatest contributions to dessert, is not bound by rules or ritual, so make it your own amazing layered beauty of cake, custard, booze, and cream, and you’ll be in for a treat. Perfect for Christmas or New Years Parties or the office potluck, you’re sure to create a flavor combination that pleases everyone’s palate~

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