|
(
Ginny Dixon, Correspondent.
/
November 14, 2012
)
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
|
E-mail
Twitter
Facebook
StumbleUpon
Currently there are no comments. Be the first to comment!