Twinings® Pumpkin Spice Chai Trifle

This showstopping trifle makes a wonderful dessert for the holidays.  

• Prep Time: 25 minutes
• Cook Time: 25 minutes
• Total Time: 50 minutes (+ 2 hours chilling time)
• Serves: 8

 Instructions:

1. Pumpkin Spice Chai Custard: In large saucepan set over medium heat, cook cream and milk until small bubbles form around side of saucepan. Add tea bags; let steep for 5 minutes. Remove tea bags.
2. Meanwhile, in heatproof bowl, whisk together brown sugar, cornstarch and sugar; whisk in egg yolks until smooth paste forms. Gradually whisk in 1/4 of hot milk mixture; whisk mixture into saucepan. Cook over medium-low heat, stirring, for 8 to 10 minutes until thickened. Stir in pumpkin purée. Cook, stirring, for 3 to 5 minutes or until heated through.
3. Stir in cold butter, vanilla and salt. Immediately strain through sieve into bowl, discarding any lumps. Cover with plastic wrap directly over surface to prevent skin from forming. Let cool; refrigerate until chilled.
4. Trifle: Pour boiling water over tea bags. Let steep for 5 minutes. Remove tea bags. Stir in brandy and sugar; let cool completely.
5. Meanwhile, using electric mixer, whip cream until stiff peaks start to form. In separate bowl, beat mascarpone, icing sugar and vanilla until smooth; fold in whipped cream. Cover and refrigerate until ready to use.
6. Spread one-quarter of Pumpkin Spice Chai Custard into bottom of 12- to 16-cup trifle dish or bowl. One at a time, dip one-third of the ladyfingers into tea mixture and place on top of custard, halving ladyfingers to fit if necessary. Layer one-third of the whipped cream mixture over top; sprinkle with one-third of the crumbled speculaas cookies. Repeat layers twice, ending with Pumpkin Spice Chai Custard. Cover and refrigerate for at least 2 hours or up to overnight.

Tips:

• Drizzle with caramel before serving if desired.
• For an alcohol-free trifle, substitute orange juice and 1 tsp orange zest for brandy.