Creamy Pumpkin Supreme
Catherine Kiczek
Great Fall Pumpkin Dessert!
ingredients
- 1 (12oz) container Micelli’s mascarpone
- 1 (10.5oz) jar Robert Rothschild Pumpkin Curd and Tart Filling
- 1/2 cup Expresso Royale Carnivole(brewed drink)
- 2 pks Speciality Bakers Ladyfingers
- 1 c. Mailibu coconut rum
- 1 (8oz) container Kraft cool whip
- 1 bottle Hershey syrup
- 4 oz. Dooley’s Toffee liquor
- 1 bar Hershey’s candy bar
- 8x8 baking dish
directions
- 1
1. Mix mascarpone, pumpkin curd and coffee in a mixing bowl and set aside.
- 2
2. Take 15 ladyfingers and line the bottom of the baking dish. Lightly brush with coconut rum.
- 3
3. Add one cup of the mascarpone mixture, spread evenly. Lightly drizzle with syrup and Dooley’s.
- 4
4. Repeat steps 2 and 3, two more times. Total of 3 layers.
- 5
5. After layering is complete, top with cool whip.
- 6
6. Drizzle syrup and Dooley’s over top then grate chocolate bar on top.
- 7
7. Refrigerate or eat right away, your choice.
- 8
8. Serve with Expresso Royale Carnivole coffee add a splash of Dooley’s for an extra kick of flavor.
Source: Catherine Kiczek
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