A pretty centerpiece dessert that's a cross between a trifle and tiramisù. To give the flavors time to meld, youll need to put the trifle together at least one day ahead, but it tastes best when made two days ahead. Any leftover praline would be terrific sprinkled over ice cream.
Ingredients
Makes 10 to 12 servings
Praline:
Mascarpone cream:
Filling:
For praline:
Step 1
Spray baking sheet with nonstick spray. Bring both sugars and half and half to boil in heavy medium saucepan over mediumhigh 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°F, about 8 minutes. Remove from heat; immediately mix in pecans. Transfer to prepared sheet, spreading in single layer. Cool completely. Chop into 1/4-inch pieces.
For mascarpone cream:
Step 2
Using electric mixer, beat all ingredients in large bowl until firm peaks form. Set aside 1/2 cup mascarpone cream for pumpkin filling.
For filling:
Step 3
Whisk pumpkin, brown sugar, cream, cinnamon, nutmeg, allspice, and salt in large bowl to blend. Whisk in reserved 1/2 cup mascarpone cream.
Step 4
传播1/3杯的马斯奶油在8 x5的底部-inch trifle dish (12-to 14-cup capacity). Place layer of ladyfingers over cream in bottom of dish (about half of 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. Cover with another layer of ladyfingers. Sprinkle with 11/2 tablespoons rum, then spread 1 cup pumpkin filling over. Sprinkle 1/2 cup praline over. Repeat 1 more time with 1 cup mascarpone cream, ladyfingers, 1 1/2 tablespoons rum, 1 cup pumpkin filling, and 1/2 cup praline. Spread remaining mascarpone cream over. Cover and chill overnight. DO AHEAD:Can be made 2 days ahead.Keep chilled.
Step 5
Uncover trifle. Sprinkle 1 cup praline decoratively over top (reserve any remaining praline for another use).
Step 6
- An Italian cream cheese; sold at many supermarkets and at Italian markets.
Step 7
**Available in the bakery or bread section of some supermarkets and at specialty foods stores.
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Reviews (14)
Back to TopMy daughter decided to make this instead of pumpkin pie this Thanksgiving. Amazing! I made it the day before Thanksgiving and luckily we still have some leftovers. It really is so much better the second day. Praline mixture is a bit tricky just keep cooking until it is light and bubbly (takes a while), but so worth it. Yes, it's a bit sweet, but we didn't add all the praline so found it perfect. Kids loved it!
Anonymous
NY state
11/26/2011
Made this for a Harvest dinner and it was a huge hit! Everyone wants it again on Thanksgiving. Was a little on the sweet side and I would cut back on the sugar next time. I made it in the morning and served it the same evening even though it says to make ahead and it was delicious. Can't imagine how much better it will be if it sits for two days. The praline pecans were easy to make and worth the extra time. If you want something that looks really extravagant but doesn't take all day to make give this a try!
Anonymous
Rhode Island
10/9/2011
The DISH, of course, not the dis...
Anonymous
Minnesota
1/1/2010
I made the praline recipe 3 times and followed the instructions to the T. It would NOT turn hard -it simply was like a caramel. Didn't taste bad or anything, it just wasn't a praline. I ended up just using a praline recipe from the Joy instead. The dis was ok.
Anonymous
Minnesota
1/1/2010
Everyone loved this dessert when I made it on christmas. I used hard ladyfingers and they softened overnight in the juices of the trifle and tasted excellent. I also did a few extra layers, just till I filled the bowl I was using, This recipe ended up being pretty quick and easy and definitely looked and tasted like something that took a lot more time!
thewheeler
Los Angeles
1/1/2009
I made this, and it turned out fantastic. Everyone enjoyed it, including those that aren't crazy about pumpkin. Next time, I would actually not make the pralines, and just use chopped walnuts, you woun't even tell the difference.
diavolos
Chicago, IL
12/18/2008
I made this with a couple of substitutions. I'm not a fan of lady fingers, so I used pound cake. Also, I don't care for allspice, so I replaced it with ground cloves. It is sweet, so next time I will cut back on the sugar in the mascarpone cream, but it was very good, and everyone liked it. I used very little rum, I'd probably add a bit more next time.
mazee6
boston
11/29/2008
Great recipe. I made this for Thanksgiving and it was a hit! Made my own ladyfingers as well. I skimped on the rum because I was worried it would taste too strong -- but next time I will definitely use the suggested amount. Will make this again.
burky
San Francisco,CA
11/29/2008
Halved this recipe for 5 of us and it would have served 6 or even 7 generously. I left out the rum b/c my kids don't like the taste of raw alcohol (and it's not like we're anxious for them to cultivate that taste :)). My trifle looked nothing like the picture - it had beautiful stripes of pale orange and white with the ladyfingers inbetween. Made it Tuesday and kept opening the refrigerator to admire it. I thought it was okay but nothing to rave over, but the family LOVED it. DS18 kept saying, "This is really, really good, Mom." And that was after glutting on a heavy T-day meal. I think I am going to have to make this every year. Note: chop praline by hand, don't try to be smart and put it in the processor to save time like I did. It pulverizes it.
Anonymous
Mobile, AL
11/28/2008
I made this for a work event. Was delicious, however extremely sweet. Will make it again cutting back on some sugar throughout each step. Display of the desert was a big hit.
Anonymous
Austin, Texas
11/22/2008
I can't believe this is considered kid-friendly when it contains rum and is uncooked. Granted its a small amount and some parents may decide that's okay. However I imagine many parents would not serve this to children as written. I cannot rate it on taste, however it does sound delicious. My problem is with the kid-friendly rating.
Anonymous
11/13/2008
It is truly a beautiful looking holiday dessert, but it is missing something to make it truly spectacular. My suggestions -- When ever I make a trifle or tiramisu, I bake a cake (two 9" pans), split them in half horizontally and I have four fresh layers of cake instead of store- bought lady fingers. I use a tupperware container the same size as my trifle dish, push the container onto the cake, and voila -- perfectly round cakes to go where the lady fingers go. There are many different steps to this cake. I baked my cake, and while cake was in oven, I began the pralines. It took about 12 minutes of stirring, not 8 minutes, to reach the correct temperature. When the recipe called for 1 Tablesppoon of rum drizzled on the lady finger layer, I poured the rum in a bowl, brushed the bottom of the cake with rum, placed it into dish, and then brushed the top with rum. Then I layered as recipe states. I think that the pumpkin mixture needs more of all seasonings -- cinnamon, nutmeg and perhaps some powdered ginger. The additional seasonings might give it a more "holiday" flavor, and I might have given it a four fork rating. I, also, let it sit in fridge for 2 days as suggested in the recipe.
Anonymous
Atlanta
11/12/2008
Yummy. I made this tonight for an event in 2 days. I couldn't wait to try it ... delish. I did make the pralines and they are fabulous and easy. I didn't use the rum (I didn't have any) and didn't miss it.
jpstd
New York
11/12/2008
Fabulous! I made a couple of desserts for a crowd and hands down this was the winner. It has been added to the Thanksgiving menu. I made it two days in advance to let the flavors develop. I didn't make the pralines - I bought them at Whole Foods instead. The only other change would be to use a little more rum on the lady fingers. Yum!
Anonymous
Sonoma County, CA
11/11/2008
