Almond Pumpkin Charlotte Recipe

ingredients

30 single ladyfingers
2 envelopes unflavored gelatin
2/3 cup milk (I used skim milk)
1/3 cup dark rum
4 eggs, separated
OR
1 cup Eggbeaters PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
8 tablespoons Just Whites

2/3 cup brown sugar
2 cups mashed pumpkin (canned or freshly made)
1 teaspoon grated orange peel
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/4 teaspoon ground cloves
1 cup whipping cream, whipped with
3 tablespoons sugar

1/2 cup toasted almonds, chopped
additional whipped cream for topping

directions

Trim off tip end of the ladyfingers to fit the height of an 8 inch springform pan. Stand ladyfingers in the pan with curved side against the side of pan. Set aside.

In a large saucepan, combine gelatin, milk, rum, egg yolks (reserve whites for later) and 1/3 cup of sugar. stir over low heat to make a soft custard, 5-10 minutes. remove from heat. Stir in pumpkin, orange peel and spices. Set aside.

In another bowl, beat egg white until soft peaks form. Gradually beat in remaining sugar. gently fold egg white mixture and whipped cream into pumpkin alternately. fold in almonds. Turn into prepared Ladyfinger-lined pan. Cover with plastic wrap and chill for 6 hours or up to 3 days. when ready to serve, remove springform.Pipe rosettes of whipped cream around edges of dessert.

cook's notes

I did not have ladyfingers. so I crushed some nuts with sugar and spread on the bottom of the pan and left the sides bare. I also do not own a cake decorator, so cut a tiny corner off a baggie, put the whipped cream in and piped blobs. looked fine, tasted good.

nutrition data

Nutritional data has not been calculated yet.

reviews & comments

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