Pumpkin Tiramisu Trifle

• FOR THE PUMPKIN PIE CREME:
• 1/3 cups Cornstarch Or Arrowroot
• 1/4 cups Water
• 1 can (15 Oz. Can) Pumpkin Puree
• 3/4 cups Sour Cream
• 3/4 cups Maple Syrup
• 2 teaspoons Pumpkin Pie Spice
• 1/2 teaspoons Salt
• FOR THE SPONGE CAKE:
• 1 cup All-purpose Flour
• 1/4 teaspoons Salt
• 1-1/2 teaspoon Baking Powder
• 4 Eggs, Room Temperature, Separated
• 1 cup Sugar
• 6 Tablespoons Hot Milk
• 1 Tablespoon Lemon Juice
• 1/2 whole Lemon, Zested
• FOR THE MASCARPONE FILLING:
• 8 ounces, weight Mascarpone Cheese
• 1/2 cups Confectioners Sugar (Sifted)
• 1-1/2 teaspoon Pure Vanilla Extract
• 1 Tablespoon Amaretto Liqueur
• 1 cup Cold Heavy Cream
• FOR THE ESPRESSO SOAK:
• 1/2 cups Amaretto Liqueur
• 1/4 cups Water
• 3 Tablespoons Instant Espresso
• FOR THE CHOCOLATE DUSTING:
• 8 ounces, weight Bittersweet Chocolate Chips
• 1 Tablespoon Cinnamon
• Fresh Strawberries For Garnish

1. For the pumpkin creme:
2. In a small bowl, thoroughly mix cornstarch and water with a whisk or fork and set aside.
3. In a medium saucepan, whisk together sour cream, pumpkin puree, maple syrup, pumpkin pie spice, and salt, and heat over medium heat until it just begins to boil, about 5 minutes. Slowly drizzle cornstarch mixture into the saucepan, whisking continuously. Let cook until the mixture becomes very thick in texture, about 5 minutes, whisking frequently.
4. Pour the creme into a bowl and let cool about 15 minutes. Cover the bowl with plastic wrap so that the plastic wrap is touching the top of the creme. Refrigerate for a few hours or overnight.
5. For the sponge cake:
6. Preheat oven to 350u0b0F. Line an ungreased tube pan or pie pan with parchment paper, cut to fit.
7. Sift together the flour, salt, and baking powder. Set aside.
8. Separate eggs. Beat egg yolks with whisk until thick and light colored. Add half the sugar, beat together until light and fluffy.
9. Slowly whisk in the hot milk, then the remainder of the sugar. Add the lemon and lemon zest.
10. In a separate bowl, quickly whip the egg whites to light, soft peaks using the blender attachment. Fold HALF the egg whites into the egg yolk mixture. Carefully, but quickly, fold in the sifted flour mixture. Fold in the remaining egg whites.
11. Gently pour batter into pan. Bake for 45 minutes at 350u0b0F. Remove from oven and cool upside down (like an angel food cake). Once cool, slice cake into 1" bite-sized cubes
12. For the filling:
13. Put the mascarpone, sugar, vanilla, and liqueur in a large bowl and whisk just until blended and smooth.
14. Working with the stand mixer with the whisk attachment or with a hand mixer, whip the heavy cream until it holds firm peaks. Use a rubber spatula and stir about 1/4 of the whipped cream into the mascarpone. Fold in the rest of the whipped cream with a light touch.
15. For the espresso soak:
16. In a small bowl, whisk amaretto, water, and espresso until espresso dissolves.
17. For the chocolate dusting:
18. Grind chips and cinnamon in a food processor or blender until finely chopped and powder-like (small chunks are okay).
19. To assemble:
20. In a large bowl or trifle dish, place one layer of cake cubes at the bottom and drizzle it with the espresso soak. Spread a layer of pumpkin creme on top, generously sprinkle with chocolate dusting, then add a layer of mascarpone filling. Repeat this process for 2 more layers until all components are used up. Top layer should be chocolate dusting with mascarpone underneath.
21. Garnish with fresh strawberries.

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Taken from tastykitchen.com/recipes/desserts/pumpkin-tiramisu-trifle/ (may not work)