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1
Note: this recipe requires several hours of refrigeration so plan ahead.
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Bake the gingerbread cake according the box/recipe directions. Let it cool completely then remove it from the pan and chop into chunks.
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3
For the ganache:
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Put chopped milk and semisweet chocolate into a large heat-proof bowl. Pour the 1/2 cup of heavy cream into another small microwave-safe bowl and microwave on high for 30 second intervals until hot and simmering. Pour the hot cream over the chocolate and whisk until completely smooth. Allow it to cool so that it is still slightly warm and liquid, but not hot.
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5
For the mousse:
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In a large bowl using a mixer, beat the mascarpone, pumpkin, cinnamon, nutmeg, allspice, clove, ginger, and salt until fluffy and well-combined.
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In a separate bowl, beat 2 cups heavy cream and powdered sugar until stiff peaks form. Fold this into the pumpkin mixture until well-combined.
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8
In a trifle dish or large bowl, spread one-third of the pumpkin mousse on the bottom. Sprinkle with half the gingerbread chunks then drizzle with half of the ganache. Top with another third of the pumpkin mousse, the rest of the gingerbread, and almost all of the remaining ganache, reserving about 1/4 cup. Top with the remaining pumpkin mousse and spread into a smooth, even layer. Finish with a drizzle of the remaining ganache. To repeat, here are the layers: pumpkin, gingerbread, ganache; pumpkin, gingerbread, ganache; pumpkin and a final drizzle of ganache.
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9
Chill for at least 6 hours or up to 24 before serving. Store covered in fridge for up to a week.
