Pumpkin-Banana Mousse Trifle

Pumpkin-Banana Trifle

I LOVE a Trifle!

….A layered concoction of cake (often infused with a liqueur), some type of custard, maybe some fruity jam, and lots of whipped cream.

In this Trifle, the Pumpkin-Banana Mousse provides a delightful complexity.  The Orange-Spice Cake, with hints of orange zest and Grand Marnier, adds a refreshing surprise.

….All layered together into a wonderful, heavenly, creamy treat!!

Elegant comfort food!  Best made a day ahead – Great for serving to a crowd!

The ‘Assembly’ is explained below, along with the recipe for the Orange-Spice Cake.  The recipe for the Pumpkin-Banana Mousse is listed separately on this Blog — Link.

Trifle Assembly:

Pumpkin-Banana Mousse (Prepared ahead of time)

Orange-Spice Sponge Cake (Prepared ahead of time)

Grand Marnier Liqueur

1 pint Heavy Whipping Cream — Whipped

Cut cake into cubes (about ½ to ¾ inch square).  In a large bowl, toss with Grand Marnier – 4 to 6 tablespoons.

In a large glass Trifle Bowl, create first layers – About half the Cake Cubes, about half the Pumpkin-Banana Mousse, about half the Whipped Cream.  Repeat layering with remaining ingredients – The Cake Cubes, the Mousse.  Do NOT add the final layer of Whipped Cream until ready to serve.

If prepared a day ahead, layers will compress and settle a bit.  Add final Whipped Cream (and any garnish) just before serving.

Orange-Spice Sponge Cake:

Ingredients / Prep:

2/3 cup Cake Flour — Unsifted

1-1/2 tsp. ground Cardamon

1/2 tsp. each — Ground Cinnamon, Ginger

2 tbsp. Orange Zest

1 tsp. Baking Powder

4 large Eggs — Room Temperature

1/4 tsp. Salt

3/4 cup Granulated Sugar

1 tsp. Vanilla

Instructions / Assembly:

Preheat oven to 375 degrees.  Grease jelly-roll pan; cover with parchment or waxed paper (extending over sides of pan); grease and flour paper.

In medium-size bowl, sift together — Cake Flour, Spices, Orange Zest, and Baking Powder — Set aside. 

In large bowl, beat Eggs with high-speed mixer — Till light and lemon colored.  Gradually beat in Sugar just till mixture is thick and soft peaks form, but then flatten when mixer stops.  Do not over-beat mixture.

Sprinkle Flour mixture (dry ingredients) over Egg mixture — Add Vanilla.  Gently fold Flour mixture into Egg mixture — Till uniformly combined.  Spread batter evenly into prepared jelly roll pan.

Bake for 10 minutes.  When cake is done, loosen around edges — Invert cake onto prepared towel (dust lightly with Powdered Sugar or additional Cake Flour) — Lift pan off of Cake; peel off paper.

Allow to cool before cutting into cubes for Trifle.

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