Apple Cider Donut Trifle

By 1buttons

Ingredients

• 1 dozen Apple Cider Donuts
• 1 pound Mascarpone (2, 8oz containers)
• 15 ounces Pumpkin Puree (1 can)
• 1/4 cup Apple Cider
• 1 cup Powdered Sugar (Sifted)
• 1 1/2 teaspoons Vanilla
• 2 teaspoons Fresh Nutmeg
• 3/4 teaspoon Cinnamon
• 1/4 teaspoon Salt
• 8 ounces Heavy Cream
• 1 tablespoon Butter
• 1/2 cup Walnuts (Roughly Chopped)

Details

Servings 1
Cooking time 30mins
Adapted from abc.go.com

Preparation

Step 1

In a mixing bowl, whisk together the mascarpone, pumpkin puree, cider, powdered sugar, vanilla, nutmeg, cinnamon and salt. Set aside.
In the bowl of your mixer fitted with the whisk attachment, whip the cream until you have soft peaks (2-2 1/2 minutes). Fold the whipped cream into the pumpkin mixture until it is thoroughly incorporated. Pour this mixture into piping bags so it is easier to work with.
Leave 4 donuts whole and cut the rest in half so they are semi-circles. To assemble the trifle, place one whole donut in the center and 4 halves around. Add a layer of the filling then repeat 3 more times, totaling 4 layers and 1 dozen donuts. You will end with a layer of filling. Smooth the top, cover and refrigerate for a few hours or up to overnight.
In the meantime, make your walnuts: Place a sauté pan over medium high heat. When the pan is hot, add the butter along with the walnuts to toast, stirring occasionally until the walnuts are golden brown and aromatic, 2 ½-3 minutes. Season with a pinch of salt then remove from the heat to cool.
When you’re ready to serve the trifle, sprinkle the toasted walnuts on top.