PUMPKIN PRALINE TRIFLE

Pumpkin Praline Trifle image

Provided by Sarah Patterson Scott

Categories Mixer Dessert Thanksgiving Kid-Friendly Pumpkin Fall Family Reunion Chill Potluck Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates

Yield Makes 10 to 12 servings

Number Of Ingredients 24

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Ingredients

Praline:
Nonstick vegetable oil spray
1 cup (packed) golden brown sugar
1/2 cup sugar
1/3 cup half and half
1 1/2 tablespoons unsalted butter
1 teaspoon vanilla extract
1/4 teaspoon salt
12/3 cups pecan halves (about 6 ounces)
Mascarpone cream:
2 cups chilled heavy whipping cream
1 8-ounce container chilled mascarpone cheese*
1/4 cup sugar
1 teaspoon vanilla extract
Filling:
1 15-ounce can pure pumpkin
1/2 cup (packed) golden brown sugar
1/4 cup heavy whipping cream
1 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon salt
1 1/2 3-ounce packages soft ladyfingers**
4 1/2 tablespoons dark rum, divided

Steps:

For praline:
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:
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:
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 8x5-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.
Uncover trifle. Sprinkle 1 cup praline decoratively over top (reserve any remaining praline for another use).
An Italian cream cheese; sold at many supermarkets and at Italian markets.
** Available in the bakery or bread section of some supermarkets and at specialty foods stores.