Chef's Quick Tips: Pumpkin Trifle

This week, Bianco Rosso pastry chef Suzanne Berne teaches Tina Redwine how to make festive Thanksgiving-themed treats.
Pumpkin Trifle
Cake slices                   8-12 slices (vanilla pound cake works well)
Pumpkin Mousse*      1 Quart
Gingersnap Cookies    1 Cup (broken into small pieces)
Whipped Cream          1 Quart
Fresh nutmeg              Too taste
Clear glass dish for assembling Trifle 3 qt Capacity
A Nice trifle should have visible layers of each ingredient.
Start by layering cake on the bottom of the dish, cake can overlap itself to give a good base to the trifle. Smooth layer of pumpkin mousse over the top of the cake. Layer the crushed cookies next and finally the cream. Finish trifle with a touch of freshly grated nutmeg.
Store in the fridge until ready to serve.
Alternate flavors of cake , cookies , or mousse can always be used to create and interesting dessert/
123 Mousse* Pumpkin
Instant Vanilla pudding           1 packet
Heavy Whipping cream          2 Cups
Pumpkin Puree*         3 oz (6 Tablespoons)
Combine all ingredients and whip on medium until mixture becomes light and thick 2-3 minutes.
Any flavor of pureed fruit or jam can be substituted in this recipe for the Pumpkin.
Susanne Berne
Pastry Chef Bianco Rosso
Wilton and Trumbull