60ml/¼cupGalliano or any other vanilla flavoured liqueur
400g/1 ¾cupspumpkin pureeyour own or canned
200g/1 cupgranulated sugar
2egg yolks, large
1 ½tsp.ground cinnamon
¼ground ginger
¼ground cloves
¼tsp.ground nutmeg
½tsp.salt
250ml/1cupheavy cream
1½tsp.pure vanilla extract
For the trifle
7-8ginger cookiescrumbled
250ml/1cupdouble/heavy cream
4tbspicing/powdered sugar
1tspvanilla
Instructions
For the pumpkin mousse
Pour Galliano in a small microwavable bowl and sprinkle gelatine powder over it, let stand for 10 minutes.
In a large bowl combine pumpkin puree, sugar, cinnamon, ginger, nutmeg, cloves and vanilla and egg yolks, mix with a whisk until well combined.
Put the bowl with Galliano and gelatine in the microwave and heat it on high for 1 minute, gelatine should be fully dissolved.
Pour the gelatine mixture into the pumpkin mixture and combine.
Whip heavy cream until soft peaks form and gently fold it into the pumpkin mixture.
In a medium bowl combine heavy cream with icing sugar and vanilla and whip with a hand mixer until soft peaks form.
Crumble the cookies and set aside.
To assemble the trifle
Layer the pumpkin mousse, crumbled ginger cookies and whipped cream in small glasses starting with the pumpkin mousse and finishing with crumbled cookies as shown in photos.
Chill in a refrigerator for at least 2 hours or overnight.