I found this great recipe in the Thanksgiving Special bon appetit November 2008. Bon appetit describes this dessert as a cross between a trifle and tiramisu. You should make the trifle at least one day ahead, 2 days preferably to let the flavors meld or as I say “moosh”.
The most time consuming part of the recipe is making the praline. The praline recipe yields enough to make 2 trifles. The creamy layers and pumpkin layers are very simple to make and the whole trifle once the praline is successfully completed is very easy to do.
Nonstick vegetable oil spray
1 cup packed golden brown sugar
1/2 cup sugar
1/3 cup half and half
1-1/2 tablespoon unsalted butter
1 teaspoon vanilla extract
1/4 teaspoon salt
1-2/3 cups pecan halves (about 6 oz.) (I used pecan pieces because that’s what I had)
2 cups chilled heavy whipping cream
1 8 oz. container chilled mascarpone cheese (I found this at Trader Joe’s)
1/4 cup sugar
1 teaspoon vanilla extract
1 – 15 oz. can pure pumpkin
1/2 cup packed golden brown sugar
1/4 cup heavy whipping cream
1 tsp. ground cinnamon
1/4 tsp. freshly grated nutmeg (I used already ground)
1/4 tsp. ground allspice
1/4 tsp. salt
1-1/2 – 3 oz. packages of soft ladyfingers. (I bought a 4.75 oz. box of soft lady fingers at Trader Joe’s and it was enough for 1 trifle)
4-1/2 tablespoons of dark rum, divided
Praline/ Spray baking sheet with nonstick spray. Bring both sugars and half and half to boil in heavy medium saucepan over medium high heat, whisking to dissolve sugar. Reduce heat ot 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 F, 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.
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.
Filling/ Whisk pumpkin, brown sugar, cream, cinnamon, nutmeg, allspice, and salt in large bowl to blend. Whisk in reserved 1/2 cup mascarpone cream.
Spread 1/3 cup mascarpone cream over bottom of 8×5 inch trifle dish (12-14 cup capacity). Place layer of lady fingers over cream. Sprinkle 1-1/2 Tablespoons of 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 lady fingers. Sprinkle with 1-1/2 tablespoons rum, then spread 1 cup pumpkin filling over. Sprinkle 1/2 cup praline over. Repeat 1 more time with 1 cup mascarpone cream, lady fingers, rum, 1 cup pumpkin filling and 1/2 cup praline. Spread remaining mascarpone cream on top. Cover and chill overnight. DO AHEAD. Can be made 2 days ahead.
Uncover trifle. Sprinkle 1 cup praline decoratively over top (reserving any remaining praline for another use)
My guests really enjoyed this trifle and I will make it again!
Photobucket is holding all my photos from 2007-2015 hostage and demanding a ransom for me to access them. I’m slowly cleaning up many of my posts where PB have added ugly black and grey boxes where my photos used to be. So frustrating!
14 thoughts on “Pumpkin Praline Trifle”
I’m thinking I will try the Praline part to perhaps use in Christmas baskets or to my husband’s office. So beautiful.
Okay, this looks divine. I’m wondering though would cream cheese work instead of the mascarpone cheese?
Yummy! This looks delicious! Thank you for sharing the recipe.
You have done it now!! I have it printed and on it’s way to my Thanksgiving menu!! Thanks!
Once again…I have gone back and cleared up my writing.
Your so right about the photo mode. This has been one huge weight that is getting lighter! I may be able to get one album done before Christmas!! :)) Willow is better off than me but she has a pile just as difficult to get through!! She is also more inclined to order than I am.:)
WOW – now, I can’t decide whether I like the recipe for the trifle better, or the Bavarian Apple Torte. I was just telling my husband about your Apple Torte about 15 minutes ago…
I am busy cleaning, and getting some closets organized – and am absolutely enjoying it! 🙂
Have a great evening.
ANYTHING with pecan praline has my vote;
note to self. DO NOT visit ellen’s blog until AFTER you’ve eaten!!
Wow! This is impressive! Can I just come to your house and eat some of yours?
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That looks and sounds yummily decadent – I’ll have to look for mascarpone cheese. I’ve never heard of it.
I am going to have to dedicate an entire section of the my recipe box to you! Yummy
Oh Ellen, this looks so scrumptious. . .copy and paste it over to the MGCC. . . .it looks so yummy.
Oh yes, it was wonderful! I had to try it TWICE! Thanks for the recipe Ellen.
Hi Ellen..this looks very scrumptious, and although I very rarely cook anything much…I do like the look and sound of this…but, being from the other side of the world, I have a couple of questions…
“half and half” ..is that half marg half butter?
oh, and ladyfingers, I presume might be some plainish biscuits..as you say soft…for a while there I was a bit wondering, as we call some of our bananas lady fingers…tho you could perhaps be using bananas…?
just thought I would clear up any confusion in case I break out and try to make it!
ps Thanks for your visit to my abc Q post today…I am thinking of doing something else when this round finishes…my daughter said she was going to print them out for me..like an alphabet book, so I just have to keep going until..Z, well maybe only V as I think that may be where I started , when I was in NY. It has been fun for a wile, but time for a change I think!
A cross between trifle and tiramisu? Yum. I love both of those desserts. It sure turned out pretty.