PENNY'S PASTRIES

2 cups chilled heavy whipping cream

1- 8 ounce container mascarpone cheese

1/4 cup sugar

1 tsp vanilla

Using an electric mixer, beat cream til soft peaks. Slowly add sugar until stiffer peaks. Finally add the vanilla and mascarpone and whisk til stiff peaks :)

1 (1/4 oz) envelope unflavored gelatin

1/4 cup cold water

1 (15 oz) can pure pumpkin

1/2 cup packed light brown sugar

1/2 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp ginger

1/8 tsp salt

1 cup heavy whipping cream

1/2 tsp vanilla extract

Sprinkle gelatin over cold water in a small saucepan and let soften one minute. Bring this mixture to a simmer and stir until gelatin is dissolved. Whisk together the gelatin, pumkin, brown sugar, spices and salt until combined.

Beat cream and vanilla until stiff peaks. Fold into pumpkin mixture (fold= to lightly mix in with a spatula)

*may need to be refrigerated until cool- then re-whisk.

starting on the bottom layer- gingerbread (chunks of one inch cubes to fill the entire bottom), spread on pumpkin mousse, sprinkle on chopped praline, spread on mascarpone cream. Repeat making sure to end with cream and sprinkle with praline. ENJOY!