- 1 cup Mascarpone cheese
- 2 cups pumpkin puree
- 2 cups cream
- 1 tablespoon pumpkin pie spice or cinnamon
- 2/3 cup soft brown sugar
- 250 g finely crushed cinnamon biscuits
- 3 tablespoons icing or confectioner sugar
Add a teaspoon of pumpkin puree to each glass.
In a bowl mix Mascarpone, the rest of the pumpkin puree, cinnamon and brown sugar until combined.
Whip the cream and icing (confectioner's) sugar to soft peaks.
Add a layer of the biscuits crumbs (about 3 teaspoons) to the pumpkin layer int he glass.
Follow with about 3 teaspoons of the Mascarpone and pumpkin cream.
Add a layer of whipped cream (about 4 teaspoons).
Repeat the layers in order, until your glass is full, finishing with a dollop of whipped cream on top. Refrigerate for at least two hours to firm up.
Just before serving add crushed biscuits on top.
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