Pumpkin and Chocolate Mousse Trifle
2 10 oz frozen pound cakes, thawed, and cut into 3/4" slices
5 large egg yolks
1/4 cup water
1/3 cup confectioners' sugar, plus 2 tablespoons, divided
3 cups cold whipping cream
8 oz good quality bittersweet chocolate (60-70%) chopped
1 1/4 cups canned pumpkin
1 teaspoon pumpkin pie spice
2 tablespoons cup brown sugar
2 tablespoons Bourbon (optional)
Fresh raspberries or shaved chocolate, for garnish
Set the bowl of an electric mixer over a saucepan of shallow simmering water. Whisk yolks, water, and confectioners' sugar in the bowl until very frothy and beginning to thicken, about 5 minutes. Remove from heat and and beat with electric mixer for 3 minutes, until thickened.
Place another small bowl over the simmering water. Melt chocolate in the bowl. Remove from heat and let cool slightly.
Divide egg mixture into two medium bowls. Stir cooled chocolate into one bowl. In the other bowl stir the pumpkin, pumpkin pie spice, and brown sugar.
Beat whipping cream and 2 tbs confectioners' sugar at high speed until stiff peaks form. Fold 1 1/2 cups whipped cream into the chocolate mixture, and 1 1/2 cups into the pumpkin mixture.
Place a layer of pound cake into the bottom of a trifle dish, large bowl, or individual dishes. Brush with a little Bourbon. Spoon a 1" layer of pumpkin mousse over the cake. Top with a second layer of cake. Brush with Bourbon. Spoon a 1" layer of chocolate mousse. Top with a third layer of cake and again brush with Bourbon. Top with whipped cream and garnish. Chill overnight.