Pumpkin Cake with Mascarpone and Grand Marnier Cream

Being the point person for dessert this holiday season is a beautiful thing…especially when you hit it out the ballpark. Serve this cake my friends and expect a mind blowing experience. In fact I predict, it becomes a holiday staple.

Torta di Zucca con Crema al Mascarpone e Grand Marnier—as they so poetically say in Italian, is by far one of my absolute favorite fall desserts. The cake itself is very rich, moist and full of this season’s most beloved spices. And the cream you ask?  Well…the blend of cognac and orange make it an absolute foodgasm!



We all know, time is precious before Turkey Day. This year, I had time to make pumpkin purée from scratch, purchasing two lovely sugar pumpkins, removing their seeds and popping them right in the oven. Simple indeed, however you can just as easily make holiday magic with plain store bought pumpkin purée! So go for it!


Now before you run off all excited, here’s a few important tips to make a stellar cream filling. Before whipping it up, be sure to:

  1. Chill your mixing bowl and stainless steel wire whip in the freezer for at least 15-20 minutes prior to use and…
  2. Be certain your ingredients are nice and cold from the start!

Follow those guidelines and you can expect a bright, white, luscious and oh so gorgeous mound of happiness. Okay let me stop obsessing…

Check out all the step by step photos in my “How to” tab. On to the recipe my foodies. Let’s bake THE cake!

Pumpkin Cake with Mascarpone Cream and Grand Marnier

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About Chef


For Founder and Food Blogger, Jo Ann Tartaglia, there is more to food than what we see on our plates. "It not only feeds the body, but nourishes the soul ...

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