Here is a twist on an already yummy Italian Dessert! I am making this for my family on Thanksgiving.
1 pumpkin bread loaf (on this page at the bottom)
4 tablespoons Hazelnut liqueur or syrup
8 oz strong coffee, divided
2 cups heavy whipping cream
8 oz mascarpone cheese
1 cup canned pumpkin
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
1 teaspoon allspice
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1 teaspoon orange juice
1 1/2 cups powdered sugar
Cut pumpkin loaf into 16 1/2 inch thick slices. Arrange half of the slices in the bottom a 2 quart square baking dish. Brush cake with 2 tablespoons of hazelnut syrup ( you can use a liqueur). Pour 4 oz of strong coffee over cake. Set aside.
In large bowl, beat whipping cream with an electric mixer on medium speed until soft peaks form tips. Set aside.
In another large bowl, combine mascarpone cheese, canned pumpkin, cinnamon, pumpkin pie spice, all spice and ginger, nutmeg, and orange juice. Beat on medium speed until combined. Fold in half of whipped cream. Spread half of the pumpkin mixture over the cake layer in the dish. Top with the remaining cake slices; brush cake slices with the remaining hazelnut 4 oz of strong coffee over bread. Spread the remaining pumpkin mixture and the remaing whipped cream over layers in dish (dish will be very full). Cover and chill for 4 to 24 hours. Sprinkle with cinnamon to garnish. Enjoy.