1 pound mascarpone cheese 3/4 cup confectioners' sugar 1 cup cold heavy cream 1 teaspoon pumpkin spice 2 cups canned pumpkin puree 4 tablespoons instant espresso powder 4 tablespoons boiling water 1 cup cold water 1 (14-ounce) package of lady fingers 1 teaspoon unsweetened cocoa 1/2 teaspoon ground cinnamon Shaved chocolate, optional garnish 1 Beat cheese with an electric mixer for 2 minutes. Add sugar, cream and pumpkin pie spice and beat until smooth and fluffy. Fold in pumpkin. Set aside. In small bowl, mix together boiling water and espresso powder; mix. Stir in cold water; set aside. 2 Smear a small layer of cheese filling on the bottom of a trifle bowl or casserole dish. Dip each lady finger quickly into espresso and assemble one layer. Add a layer of filling and repeat with a layer of lady fingers. End with a layer of filling. Mix cocoa and cinnamon and dust top with mixture. Refrigerate for 2 hours or overnight. Serve cold with shaved chocolate, if desired. Serves 8. Nutrition information per serving: 589 calories, 64% calories from fat, 42 g fat, 23 g saturated fat, 222 mg cholesterol, 46 g carbohydrates, 11 g protein, 116 mg sodium, 1 g fiber
Ginny Dixon, Correspondent.
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