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Pumpkin Chai Tiramisu Recipe

Pumpkin Chai Tiramisu Recipe
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★★★★★

4.9 from 13 reviews

This Pumpkin Chai Tiramisu is a delightful twist on the classic Italian dessert, combining the rich creaminess of mascarpone with the warm spices of chai tea and pumpkin puree. Perfect for autumn or any cozy occasion, this no-bake dessert layers spiced lady fingers soaked in chai tea with a luscious pumpkin mascarpone mixture, dusted with cinnamon and cocoa powder for a comforting, flavorful treat.

Ingredients

Scale

Tea Base

  • 3 chai tea bags or 2 tablespoons loose leaf black tea + 1 tablespoon masala spice blend
  • 1 cup boiling water

Mascarpone Mixture

  • 8 oz cold mascarpone cheese
  • ¼ cup granulated sugar
  • 2 large cold egg yolks
  • 1 tablespoon dark rum
  • 2 tablespoons cold heavy whipping cream
  • ⅓ cup pure pumpkin puree (preferably Libby’s brand)
  • 1 teaspoon vanilla paste or extract

Assembly

  • 14 lady fingers
  • 1 tablespoon cocoa powder
  • 1 teaspoon ground cinnamon

Instructions

  1. Steep the Chai Tea: Steep 3 chai tea bags or loose leaf black tea mixed with masala spice blend in 1 cup of boiling water. Let it cool completely. Strain if using loose leaf tea to remove leaves and spices before dipping lady fingers.
  2. Make the Pumpkin Mascarpone: In a stand mixer with the paddle attachment or using a handheld mixer, beat together mascarpone, granulated sugar, egg yolks, dark rum, heavy cream, pumpkin puree, and vanilla on medium-high speed until the mixture is light and fluffy, about 2 to 3 minutes.
  3. Prepare for Assembly: Get your lady fingers, cooled chai tea, and a loaf pan ready. Quickly dip each lady finger into the chai tea, rotating to saturate without letting it soak too long, then layer them evenly in the bottom of the pan until fully covered.
  4. First Layer of Cream: Spread half of the pumpkin mascarpone mixture evenly over the lady fingers in the loaf pan.
  5. Second Layer of Lady Fingers: Repeat the dipping and layering of the lady fingers over the mascarpone layer.
  6. Final Layer of Cream: Add the remaining mascarpone mixture on top and smooth it out into a clean, flat layer.
  7. Chill the Tiramisu: Cover the pan with cling wrap and refrigerate for at least 6 hours, preferably overnight, to allow flavors to meld.
  8. Add the Finishing Touch: Before serving, mix the cocoa powder and cinnamon together and sift the blend evenly over the top. Use a damp paper towel to wipe down any edges of the pan for clean presentation.
  9. Serve: Slice or scoop the tiramisu onto plates or bowls and enjoy this spiced pumpkin dessert.

Notes

  • Store the tiramisu covered in the refrigerator for up to 4 days for best freshness.
  • If you are uncomfortable consuming raw egg yolks, cook them by whisking together the sugar and egg yolks over a bain-marie on medium-high heat for 5-7 minutes until thickened and hot, then cool completely before mixing with mascarpone.
  • Using Libby’s brand pumpkin puree is recommended because other brands may contain more water, which can result in a looser cream. If using a different pumpkin puree, pat it dry with paper towels before adding.

Nutrition

Keywords: pumpkin tiramisu, chai tiramisu, pumpkin dessert, autumn desserts, no-bake tiramisu, mascarpone pumpkin dessert, spiced tiramisu

Find it online: https://kitchenwithkai.com/pumpkin-chai-tiramisu-recipe/