9 inch spring form pan lined with a parchment collar
1 vanilla pound cake
1 pumpkin pound cake
4 cups heavy cream
1 -8oz. mascarpone , room temperature
3/4 cup powdered sugar
1 tsp. vanilla
4 oz. white chocolate, melted and cooled slightly
1/3 cup prepared pumpkin butter
1/2 to 3/4 cup apple cider or Calvados
Beat cream cheese until smooth;add the sugar and vanilla. In a separate bowl whip 3 cups of the heavy cream until soft peaks form. Fold in the cream into the cream cheese mixture until well combine. Divide mixture in half. To one half fold in the melted chocolate until well blended; set aside. To the other half fold in the pumpkin butter until well blended; set aside.
Line the bottom of the pan with sliced pumpkin pound cake about 1/2 inch thick; filling any open spaces with small pieces of pumpkin pound cake. Don’t concern yourself with the looks.
Brush cake with apple cider or Calvados and cover with a layer of white chocolate filling.
Arrange the vanilla pound cake in the same manner as the pumpkin and top with some pumpkin filling.
Repeat until pan is full and top is finished off with the pumpkin filling.
Cover top with plastic wrap and refrigerate overnight.
Remove the plastic wrap. Whip the reserved 1 cup of heavy cream, sweetened with 1/4 cup powdered sugar and 1/2 tsp vanilla. Spread on top or pipe on top decoratively.
Sprinkle top with cinnamon. Store in refrigerator. Allow to set at room temperature 20 minutes before serving.