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Tre Stelle® Mascarpone Pumpkin Charlotte with Apple Chips

Tre Stelle® Mascarpone Pumpkin Charlotte with Apple Chips

You’ll be surprised at how impressive this dessert is! The apple chips are a wonderful snack for the kids.

Prep Time:
1 hour & 0 minutes
Ready In:
1 + hour
Makes 10 - 12 servings.
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Apple Chips: 2 apples, sliced thinly (approx. 1/8” thick) 1 tsp | 5 mL apple pie spice Cake: 30 Savoiardi biscuits (Italian ladyfingers) 1 cup 250 mL milk 2 pkgs | 110 g each instant vanilla pudding mix 1/2 tsp | 2 mL ground cinnamon pinch ground ginger 1/2 tsp | 2 mL pumpkin pie spice 1 3/4 cups | 425 mL solid-pack pumpkin 1 tub | 475 g Tre Stelle® Mascarpone 2 tbsp | 30 mL granulated sugar 2 cups | 500 mL heavy cream (whipping cream) 3 tbsp | 45 mL confectioners' sugar (icing sugar)


Apple chips: Preheat oven to 225ºF (110ºC). Arrange apple slices on parchment-lined baking sheet and bake for 1 1/2 hours. Turn and continue baking for an additional hour. Remove from oven; allow to cool. Place apple chips in a large plastic bag, add apple pie spice and shake bag until all pieces are coated; set aside until ready to use. Cake: Arrange biscuits on the bottom and upright around the sides of an ungreased 9” springform pan, trimming to fit if necessary;set aside. In a medium bowl, combine milk, pudding mix and spices; beat on low speed for 1 minute. Add pumpkin; beat for an additional minute; cover and refrigerate until ready to use. In a large bowl, beat Mascarpone and granulated sugar until smooth. In a medium bowl, beat whipping cream and confectioners' sugar together until stiff peaks form. Set 1/2 cup of whipped cream mixture aside and fold remaining mixture into Mascarpone. Add remaining reserved 1/2 cup whipped cream to pumpkin; stir to combine and spread into bottom of pan. Top with Mascarpone mixture and sprinkle with cinnamon if desired. Serve with apple chips.

Other recipes for:

ladyfingers pudding cinnamon ginger whipping cream Fall Harvest Thanksgiving

Created by:

Cheese: Mascarpone

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