Buttercup Squash Trifles
Makes 6
1½ cups heavy whipping cream
3 tablespoons confectioners’ sugar
Maple Sponge Cake (recipe follows)
1 cup plus 2 tablespoons Caramelized Pears (recipe follows)
1 cup plus 2 tablespoons Buttercup Squash Purée (recipe follows)
Garnish: crumbled gingersnap cookies
1. In a large bowl, beat cream and confectioners’ sugar with a mixer at medium-high speed until soft peaks form.
2. Using a small round cutter, cut 6 rounds from Maple Sponge Cake. Using 6 small dessert cups, layer each cup with a sponge cake round, approximately 3 tablespoons Caramelized Pears, 3 tablespoons Buttercup Squash Purée, and ¼ cup whipped cream. Garnish with cookie crumbles, if desired.
Maple Sponge Cake
Makes 1 (17¼x11¼-inch) cake
6 large eggs
2 teaspoons vanilla extract
1 teaspoon maple extract
1 cup firmly packed light brown sugar
1⅓ cups self-rising flour
⅛ teaspoon kosher salt
1. Preheat oven to 375°. Coat a 17x11-inch rimmed baking sheet with baking spray with flour; line with parchment paper, and spray again.
2. In a medium bowl, beat eggs, vanilla extract, maple extract, and brown sugar with a mixer at high speed until light and fluffy, about 5 minutes. Sift flour and salt into egg mixture; whisk gently to combine. Using an offset spatula, spread batter onto prepared baking sheet, and smooth top.
3. Bake until a wooden pick inserted near the center comes out clean, about 8 minutes. Let cool on baking sheet for 10 minutes; transfer cake to a wire rack, and remove parchment. Let cool completely. Store in an airtight container for up to 3 days.
Caramelized Pears
Makes 3 cups
3 cups peeled, seeded, and chopped 1 cup firmly packed ½ cup ½ , split
