Pumpkin Mousse Trifle

Recipes drive me insane when there is no picture. but on the alternate side, i guess it means there's no Martha Stewart of pretty to live up to the first time.. i still don't know how she does it. practice? anyway, finally a gluten-free trifle recipe!

FROM RECIPE GIRL (recipegirl.com)
5 large egg yolks
1cup granulated sugar, divided
3½ cups heavy whipping cream
15oz canned pure pumpkin
2tbsp dark rum
2tsp vanilla extract
1½tsp ground cinnamon
½tsp ground ginger
¼tsp ground nutmeg
¼tsp salt
3oz shaved dark chocolate
Directions:
1. Fill a large bowl halfway w/ice water & set aside.
2. Beat the yolks & ¾ cup plus 2tbsp sugar together in a medium bowl until thick.
3. Bring ¾ cup cream to a boil & stream into the yolks while whisking continuously. Transfer to clean bowl & set over the ice bath. Stir the pumpkin, rum, vanilla, spices, & salt into the egg mixture.
4. Beat ½ cup cream to stiff peaks & fold into the pumpkin mixture. Cover & chill for 5-12hrs.
5. Beat remaining cream and sugar to stiff peaks.
6. Alternately layer pumpkin mousse & whipped cream in a glass serving or trifle dish (with tall sides). Sprinkle the chocolate between top two layers. Sprinkle chocolate on top with a few shaved rolls of chocolate. Serve chilled.

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