½ cup pure maple syrup
2 oz. bourbon
2 pkg. un flavored gelatin
1 15 oz. can of pumpkin, not pie mix
½ cup granulated sugar , divided
1 tsp. ground cinnamon
½ tsp. ground ginger
½ tsp. salt
2 cups whipping cream, divided
16 oz. softened cream cheese, or mascarpone
2 tbsp. powdered sugar
2 3 oz. Pkg. lady fingers, split
ground nutmeg for garnish
Basic Preparation
Spray the bottom of a 9 inch spring form pan with release. Next ,line the bottom of the pan with parchment paper, and again, spray the lined bottom of the pan. Next, line the bottom of the pan with the lady fingers so that no paper is showing. Carefully, take the attached and split lady fingers and line the inside edge of the spring form pan.Set the pan aside while you prepare the filling and topping.
Basic Pumpkin Filling Preparation
Mix the maple syrup and bourbon in a small bowl. Add the unflavored gelatin and mix completely until the mixture appears fairly clear to the eye. Set aside and mix the pumpkin, half of the granulated sugar, salt, and the fall spices in a large bowl. Once completely combined, add the maple syrup mixture and stir until mixed well. Set aside while you whip half of the heavy cream with half of the cream cheese and the remainder of the granulated sugar to stiff peaks.Gently fold the whip cream mixture into the pumpkin mixture and set aside while you make the topping.
Place the remainder of the softened cream cheese in a mixing bowl with the powdered sugar and mix until well combined. Next, slowly pour the balance of the heavy cream into the bowl while the mixer is operating at slow speed. Increase the speed to high and mix until soft peaks form. Set aside for final assembly.
Final Cake Preparation
Carefully spoon half of the pumpkin mixture over the lady fingers and spread evenly. Add another layer of lady fingers and spread the remainder of the pumpkin mixture over the lady finger. Next, take your topping and spoon it over the pumpkin mixture. Carefully, spread the topping so that the pumpkin mixture is completely covered. Sprinkle the topping with ground nutmeg and cover with plastic wrap. Refrigerate for 24 hours to allow the flavors to marry and the gelatine to set and the cake to become firm. Cut into wedges and serve with your favorite hot beverage.
Yield:8-10 servings
Prep time:20 minutes active, 24 hours passive
Cook time:N/A
