Pumpkin Chai Tiramisu

Pumpkin Chai Tiramisu

from bowlofdelicious.com
9 servings

This Pumpkin Chai Tiramisu is a festive fall twist on a classic! Pumpkin puree is whipped into the cream mixture, with chai concentrate used instead of traditional espresso to dip the ladyfingers into. Optionally, you can add a little bit of spiced rum to the chai mixture for a boozy oomph of flavor. This is a great dessert to make for Thanksgiving or other holiday celebrations!

Ingredients

  • 1 cup heavy whipping cream
  • 1 cup pumpkin puree
  • ⅓ cup sugar
  • 2 tablespoons maple syrup
  • 8 oz. mascarpone cheese (or cream cheese)
  • 1 cup chai concentrate (store-bought or homemade, see notes)
  • 2-4 tablespoons spiced rum (optional, see notes)
  • 2 tablespoons cocoa powder
  • 1 teaspoon pumpkin pie spice
  • 24 ladyfingers (one standard package of approximately 7 oz.)
  • bittersweet chocolate (for shaving on top, optional)

Directions

  1. 1

    In a medium bowl, whip the 1 cup heavy whipping cream until soft peaks form. In another bowl, beat together the 1 cup pumpkin puree, ⅓ cup sugar, 2 tablespoons maple syrup, and 8 oz. mascarpone cheese until smooth and well combined. Fold the two mixtures together gently until combined.

  2. 2

    In a shallow bowl, mix together the 1 cup chai concentrate and 2-4 tablespoons spiced rum, if using. In a small bowl, mix together the 2 tablespoons cocoa powder and the 1 teaspoon pumpkin pie spice.

  3. 3

    Sift half of the cocoa powder the pumpkin pie spice mix onto the bottom of an 8x8-inch baking dish (see notes for alternative sizes). I use a small mesh sieve for this and tap the rim lightly with a spoon.

  4. 4

    Dip half of the 24 ladyfingers into the chai concentrate briefly (soaking for too long will result in a soggy texture). Place in a single layer, rounded-side-up, on top of the dusted baking dish. Feel free to break them in half to fit, if needed. Spread half of the pumpkin cream mixture on top. Repeat with the remaining ladyfingers, and the rest of the pumpkin cream mixture.

  5. 5

    Dust the top layer by sifting the remaining half of the cocoa powder and pumpkin pie spice mixture.

  6. 6

    For best results, cover with plastic wrap (or alternative) and refrigerate for at least 3-4 hours, but preferably overnight, or up to 48 hours. Before serving, dust with bittersweet chocolate shavings if desired. Cut into 9 slices (3 slices x3 slices in a square pan) and serve.