Best 2 Pumpkin Mousse Trifle Recipes
Indulge in the delightful symphony of flavors and textures with our delectable Pumpkin Mousse Trifle recipe. This elegant dessert showcases layers of creamy pumpkin mousse, tender sponge cake, and a luscious cranberry sauce, all nestled in individual serving glasses. The vibrant colors and irresistible taste of this trifle make it a show-stopping centerpiece for any special occasion.
Alongside the Pumpkin Mousse Trifle, this article presents a collection of equally enticing recipes that will tantalize your taste buds. Embark on a culinary journey with our rich and velvety Chocolate Mousse, featuring layers of decadent mousse, fluffy chocolate cake, and a hint of espresso. For a fruity twist, try our refreshing Lemon Mousse Trifle, a delightful combination of tangy lemon mousse, light sponge cake, and a sweet berry compote.
If you prefer a classic dessert with a modern twist, our Tiramisu Trifle is a must-try. Layers of ladyfinger cookies, creamy mascarpone filling, and a dusting of cocoa powder create a heavenly dessert that will transport you to the heart of Italy. And for a taste of the tropics, indulge in our Tropical Trifle, a vibrant blend of tropical fruits, creamy coconut mousse, and a graham cracker crust.
With its detailed instructions, helpful tips, and stunning food photography, this article will guide you through the process of creating these magnificent trifles. Surprise your loved ones with these culinary masterpieces, perfect for celebrations, potlucks, or simply satisfying your sweet cravings.
PUMPKIN MOUSSE TRIFLE
You can speed up this recipe by using a store-bought pound cake or baking and freezing one ahead of time. The sugared pecans can also be prepared in advance and stored in an airtight container.-Becky McClaflin, Blanchard, Oklahoma
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 14 servings.
Number Of Ingredients 20
Steps:
- Preheat oven to 325°. In a large bowl, beat the sugar, pumpkin, oil and eggs until well blended. Combine the flour, baking soda, cinnamon and salt; gradually beat into pumpkin mixture until blended., Transfer to a greased and floured 9-in. square baking pan. Bake 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Cut cake into 3/4-in. cubes., Meanwhile, increase oven setting to 350°. Whisk egg white; stir in pecans and sugars. Transfer to a foil-lined baking sheet. Bake 9-13 minutes or until puffed, stirring once. Cool completely., In a large bowl, beat cream cheese and confectioners' sugar until smooth. Add the pumpkin, cinnamon and vanilla. Fold in 1-1/2 cups whipped topping., In a 3-1/2-qt. trifle bowl or glass serving bowl, layer half each of the cake, pumpkin mousse, remaining whipped topping and pecans. Repeat layers. Cover and refrigerate for at least 2 hours.
Nutrition Facts : Calories 592 calories, Fat 35g fat (14g saturated fat), Cholesterol 66mg cholesterol, Sodium 290mg sodium, Carbohydrate 63g carbohydrate (47g sugars, Fiber 4g fiber), Protein 7g protein.
PUMPKIN AND CHOCOLATE MOUSSE TRIFLE
Fold whipped cream into canned pumpkin purée and then layer with buttery pound cake and airy chocolate mousse for this easy-to-assemble fall dessert.
Provided by Marina Delio
Categories HarperCollins Dessert Pumpkin Chocolate Fall
Yield Serves 6-8
Number Of Ingredients 11
Steps:
- Set the bowl of an electric mixer over a saucepan of shallow simmering water. Add the egg yolks, water, and 1/3 cup confectioners' sugar and whisk constantly until the mixture is frothy, beginning to thicken, and has reached 150°F. Remove from the heat and beat with an electric mixer for 3 minutes, until thickened. In another small bowl over the simmering water, melt the chocolate. Remove from the heat and let cool slightly. Divide the egg mixture into two medium bowls. Stir the cooled chocolate into one bowl. Into the other bowl stir the pumpkin, pumpkin pie spice, and brown sugar. In another bowl, beat the whipping cream and 2 tablespoons confectioners' sugar at high speed until stiff peaks form. Fold 1 1/2 cups whipped cream into the chocolate mixture, and 1 1/2 cups into the pumpkin mixture.
- Place a layer of pound cake in the bottom of a trifle dish, large bowl, or individual dishes. Brush with a little bourbon. Spoon a 1-inch layer of pumpkin mousse over the cake. Top with a second layer of cake. Brush with bourbon. Spoon a 1-inch layer of chocolate mousse over this layer of cake. Top with a third layer of cake and again brush with bourbon. Top with the remaining whipped cream and garnish with raspberries or chocolate. Chill overnight.
Tips:
- For the best results, use fresh, ripe pumpkin puree. You can make your own puree by roasting a pumpkin and then pureeing the flesh, or you can use canned pumpkin puree.
- If you don't have pumpkin pie spice, you can make your own by combining ground cinnamon, ground nutmeg, ground ginger, and ground cloves.
- Be sure to whip the cream until it forms stiff peaks. This will help the mousse to hold its shape.
- When layering the trifle, start with the ladyfingers, then the mousse, and then the whipped cream. Repeat these layers until you reach the top of the trifle dish.
- Chill the trifle for at least 4 hours before serving. This will allow the flavors to meld and the trifle to set.
Conclusion:
This pumpkin mousse trifle is a delicious and festive dessert that is perfect for fall gatherings. It is easy to make and can be prepared ahead of time, making it a great option for busy hosts. With its layers of ladyfingers, pumpkin mousse, and whipped cream, this trifle is sure to be a hit with everyone who tries it.
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