Pumpkin Chiffon Ice Box Cake with Spicy Whipped Cream

This refrigerated dessert is made in a lady finger-lined springform pan. The filling is a mixture of pumpkin, spices, and unflavored gelatin, sweetened with brown sugar and flavored with bourbon or orange juice. Whipped cream adds richness to the filling, and a sweetened & spiced whipped cream mixture is spread over the top. Because the filling contains uncooked egg whites, be sure to follow food safety procedure.

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Ingredients:

• 3 packages (12 ounces each) lady fingers, split
• 1 Tablespoon unflavored gelatin
• 1/4 cup bourbon or orange juice
• 6 large eggs, separated
• 3/4 cup light brown sugar, packed
• 2 1/4 cups canned pumpkin (not pumpkin pie filling)
• 1 1/2 teaspoons cinnamon
• 3/4 teaspoon ground ginger
• 3/4 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/2 cup granulated sugar
• 1 1/2 cups heavy whipping cream, whipped to stiff peaks
• Spiced Whipped Cream:
• 1 1/2 cups heavy whipping cream
• 3 Tablespoons powdered sugar
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• Crystallized ginger, snipped, for garnish (optional)

Method

Line the bottom and sides of a springform pan with the lady fingers. On the bottom, the lady fingers should be placed flat side down. On the sides, the lady fingers should be placed vertically with the flat side facing in. If necessary, trim the lady fingers to completely cover the bottom and sides of pan. Set aside. Sprinkle the gelatin over the bourbon (or orange juice) and let soften for 5 minutes. Meanwhile, in the large bowl of an electric mixer combine the egg yolks and the brown sugar. Beat, at high speed, until thick and light colored, about 3-5 minutes. Add the pumpkin, cinnamon, ginger and nutmeg. Mix well. Transfer pumpkin mixture to a large, heavy saucepan. Cook over medium heat, stirring constantly, until an instant-read thermometer registers 170F., about 5-7 minutes. Remove the pan from the heat and immediately stir in the gelatin mixture. Pour the mixture into a large metal bowl which has been set in a larger bowl of ice and cold water. Cool, stirring occasionally, for 20 minutes. Using a clean bowl and beaters, beat the egg whites with the salt and granulated sugar until stiff peaks form. Fold the egg whites and whipped cream into the pumpkin mixture. Pour the pumpkin mixture into the prepared springform pan. Smooth top. Chill, uncovered, for 1 hour. Remove pan from refrigerator and cover with plastic wrap. Return to refrigerator and chill until set, at least 4 hours. Prepare Spiced Whipped Cream: Combine heavy cream, powdered sugar, cinnamon, ginger and nutmeg in a chilled bowl. Using chilled beaters, beat the mixture until stiff peaks form. Remove cake from refrigerator and remove plastic wrap. Run a thin knife around edge of pan to loosen and remove side. Spread 3/4ths of cream over top of cake. Spoon the remaining whipped cream into a pastry bag filled with a large star tube. Pipe rosettes around outer edge of cake. If desired, garnish with crystallized ginger.

Notes: Another easy alternative to the usual pumpkin pie.

Number of servings: 10-12

Submitted By: cybercook
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