Pumpkin spiced latte trifle in cups full featured

Pumpkin Spiced Latte Trifle

Ingredients

  • 60 miniature frozen cream puffs, about 2 containers
Pumpkin Cream:
  • 16 ounces mascarpone
  • 2 cups heavy cream
  • 1½ cups powdered sugar
  • ¼ cup amaretto liqueur
  • 2 cans pumpkin puree, 15 ounces each
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
Chocolate Latte Cream:
  • 6 ounces bittersweet chocolate, chopped
  • 3 cups whole milk
  • ¾ cup sugar
  • 8 egg yolks
  • ¼ cup flour
  • ¼ teaspoon salt
  • 1 teaspoon vanilla
  • ¼ cup Kahlúa

Instructions

To Make the Chocolate Cream:

Bring the milk and a ½ cup of sugar to a simmer in a 2 QT saucepan. Remove the pan from the heat.

In a medium bowl whisk together the egg yolks, a ¼ cup of sugar, flour and salt until well combined. Slowly whisk in half of the hot milk to temper the egg yolks. Pour the egg mixture into the saucepan with the remaining milk, constantly whisking. Heat the mixture over medium heat and bring it to a boil, still whisking, making sure to not scorch the pastry cream. Boil for one minute.

Place the chocolate, vanilla and Kahlúa in a large bowl and pour the pastry cream over the chocolate, whisking until the chocolate is melted and combined. Press plastic wrap directly onto the surface of the pastry cream to cover. Chill until it is cold, about 2 hours. This can be made up to 2 days ahead of time.

For the Pumpkin Cream:

In a large bowl combine the mascarpone, cream, powdered sugar, cinnamon, nutmeg and amaretto. Using an electric mixer, whisk until soft peaks form. Gently fold in the pumpkin puree. Keep the mixture refrigerated until ready to use. This will start to break down so it is not recommended to assemble the pumpkin cream too far in advance.

To Assemble the Trifle:

Start by placing a single layer of cream puffs on the bottom of the trifle dish. Top with ⅓ of the chocolate cream and ⅓ of the pumpkin cream, and repeat the layers twice more so you have 3 layers total. Garnish with chocolate shavings and keep refrigerated until serving time. The trifle can be made 4 hours in advance.

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