From the Scotto family's Fresco
- 4 egg yolks
- 1 cup sugar
- 2 cups pumpkin puree
- 2 cups (500 grams) mascarpone
- 1 1/2 cups heavy cream
- 4 sheets gelatin
- 1/4 cup brandy
- 1 10-inch layer chocolate cake
- 2 cups espresso
In a large bowl, whip high speed the egg
yolks and 3/4 cup of the sugar until the mixture is pale yellow and
tripled in volume.
Add the pumpkin and mascarpone, and whip again until light, about 2
minutes on high speed.
Remove the pumpkin mixture from the bowl of the machine and place in a
large mixing bowl. Add the cream and the remaining 1/4 cup sugar into
the bowl of the machine. Whip the cream until stiff peaks form, then
fold the cream into the pumpkin mixture.
Soak the gelatin sheets in cold water. Remove from the water and squeeze
out the excess water. Cover with the brandy in a small saucepan and heat
over low flame until gelatin just melts.
Fold a small amount of the pumpkin-cream mixture into the gelatin to
temper it and then mix all gelatin into the cream.
Dissolve 1/4 cup sugar in the espresso. Divide the cake layer in half
horizontally, place one layer on a serving plate and soak that layer
with half of the espresso.
Pour half of the cream mixture on top of the espresso-soaked layer.
Place the second cake layer on top of the cream. Soak that layer with
the remaining espresso and top it with the rest of the cream. Wrap in
plastic wrap and refrigerate, at least overnight