Pumpkin Chai Tiramisu
Ingredients
- 3 chai tea bags
or 2 tablespoons loose leaf black tea + 1 tablespoon masala spice blend
- 8 oz mascarpone
cold
- ¼ cup granulated sugar
50g
- 2 large egg yolks
cold
- 1 tablespoon dark rum
- 2 tablespoons heavy whipping cream
cold
- ⅓ cup pure pumpkin puree
80g
- 1 teaspoon vanilla paste or extract
- 14 lady fingers
- 1 tablespoon cocoa powder
- 1 teaspoon cinnamon
Directions
- 1
Steep tea in 1 cup of boiling hot water and allow it to sit until cool. If using loose leaf tea, strain before dipping your lady fingers.
- 2
Once the tea is cool, make the pumpkin mascarpone. In a stand mixer fitted with the paddle attachment, or with a handheld mixer, beat the mascarpone, sugar, egg yolks, rum, heavy cream, pumpkin puree, and vanilla on medium high speed until light and fluffy, about 2-3 minutes.
- 3
Get your lady fingers, tea, and loaf pan ready for assembly. Dip one lady finger into the tea and rotate quickly to saturate, then gently lay in the loaf pan. Repeat the process until the bottom of the pan is covered.
- 4
Cover the first layer of lady fingers with half of the pumpkin mascarpone mixture, then repeat the dipping and layering process of the lady fingers. Add the remaining pumpkin mascarpone and smooth into a very clean and flat layer.
- 5
Cover the tiramisu with cling wrap and allow it to sit in the fridge for at least 6 hours, but preferably overnight.
- 6
Before serving, remove the cling wrap and combine the cocoa powder and cinnamon. Sift the mixture over the top to cover completely, then wipe down the edges of the pan with a damp paper towel to create clean edges.
- 7
Slice or scoop and place onto plates or bowls.
Pumpkin Chai Tiramisu
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Based on 9 ratings
Rating Breakdown
About this Recipe
Craving a dessert that perfectly captures the cozy spirit of fall? This Pumpkin Chai Tiramisu reimagines a beloved classic, infusing it with the comforting spices of chai and the sweet earthiness of pumpkin for an unforgettable autumnal treat.
What sets this Pumpkin Chai Tiramisu apart is its thoughtful layering: delicate lady fingers are briefly steeped in a fragrant chai tea bath, providing a unique aromatic foundation. This perfectly complements the velvety, sweet pumpkin mascarpone mixture, where creamy mascarpone meets the subtle warmth of pure pumpkin puree, creating a dessert that’s both familiar and exciting.
Each spoonful of this dessert promises a harmonious blend of flavors and textures. You'll encounter the tender, chai-infused lady fingers that yield to a rich, smooth mascarpone cream, brightened by the natural sweetness of pumpkin. A hint of dark rum adds a complex depth, while the vanilla paste (or extract) provides a comforting warmth. The final dusting of cinnamon and cocoa powder not only adds a beautiful visual touch but also a gentle aromatic finish. While the hands-on preparation is quick, the extended chilling time is crucial, allowing all these delightful elements to marry and develop into a truly cohesive and decadent dessert.
Adapting this Pumpkin Chai Tiramisu to suit your pantry is simple. If chai tea bags aren't available, you can easily substitute with loose leaf black tea and a masala spice blend to achieve similar aromatic notes. For the vanilla, either vanilla paste or vanilla extract will work beautifully. While the dark rum enhances the flavor profile significantly, a dash of non-alcoholic vanilla extract or even a touch of orange zest can be used as an alternative for a rum-free version.
This elegant Pumpkin Chai Tiramisu is an ideal dessert for any autumn celebration, from Thanksgiving dinner to a casual weeknight gathering. It makes for a stunning presentation, especially with its inviting cinnamon and cocoa powder topping, and pairs wonderfully with a warm beverage.