(Double recipe to use in large trifle bowl.)
1 pkg. authentic Italian ladyfingers
8 oz. Mascarpone cheese
1/2 c. pumpkin puree
1 tsp. cinnamon
1/2 to 1 tsp. freshly ground nutmeg (to taste)
1 1/2 c. powdered sugar
1 tsp.
"From Quick Cooking 2003 Measure the trifle bowl to the cake and if the diameter of the cake is larger than the bowl, trim it to fit or you can cut the cake into cubes. Very pretty presentation. Allow 3 hours to chill before serving." ...
These cubes are layered with fruit compotes or jams in the trifle bowl. A form of vanilla custard may also be mixed into the layers - some recipes call for very firm or solidified custard. Nuts or layers of whipped cream may be added for variety.
 See also: Salad, Kitchen, Cream, Fruit, Bowl
  
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