Pumpkin Chai Tiramisu Recipe
This Pumpkin Chai Tiramisu is a delightful twist on the classic Italian dessert, infusing warm chai spices and creamy pumpkin puree into luscious layers of mascarpone and ladyfingers soaked in chai tea. Perfect for fall, this dessert combines comforting flavors and smooth textures with a dusting of cocoa and cinnamon for a festive finish.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours 15 minutes (including chilling time)
- Yield: 8 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: Italian-inspired
- Diet: Vegetarian
Ingredients
Scale
Tea Base
- 3 chai tea bags or 2 tablespoons loose leaf black tea + 1 tablespoon masala spice blend
- 1 cup boiling hot water
Mascarpone Pumpkin Cream
- 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
- Steep the Chai Tea: Place the chai tea bags or loose leaf black tea with masala spice blend into 1 cup of boiling hot water. Let it steep until completely cool. If using loose leaf tea, strain it before using to ensure a clear tea for dipping.
- Prepare Pumpkin Mascarpone Mixture: In a stand mixer with the paddle attachment or using a handheld mixer, beat the cold mascarpone, sugar, egg yolks, dark rum, heavy cream, pumpkin puree, and vanilla on medium-high speed until the mixture becomes light, fluffy, and well combined, approximately 2 to 3 minutes.
- Prepare Lady Fingers: Quickly dip each lady finger into the cooled chai tea, rotating to saturate lightly without soaking. Lay the dipped lady fingers in a single layer at the bottom of a loaf pan, covering the entire base.
- Layer the Tiramisu: Spread half of the pumpkin mascarpone mixture evenly over the first layer of lady fingers. Then repeat the dipping and layering process with the remaining lady fingers, followed by the remaining mascarpone mixture, smoothing it into a flat, even layer.
- Chill: Cover the assembled tiramisu tightly with cling wrap and refrigerate for a minimum of 6 hours, preferably overnight, to allow the flavors to meld and the dessert to set firmly.
- Finish and Serve: Before serving, mix the cocoa powder and cinnamon together, then sift this mixture evenly over the top of the tiramisu. Wipe the edges of the pan clean with a damp paper towel for a professional presentation. Slice or scoop portions onto plates or bowls and serve chilled.
Notes
- Store the tiramisu covered in the refrigerator for up to 4 days.
- If you are concerned about consuming raw egg yolks, cook them safely by whisking the yolks and sugar over a Bain Marie on medium-high heat for 5-7 minutes until thickened and hot to the touch. Cool completely before folding into the mascarpone mixture.
- Using Libby’s brand pumpkin puree is recommended for best texture; if using other brands with higher water content, pat the pumpkin puree dry with paper towels before mixing to avoid a runny cream.
Keywords: Pumpkin Chai Tiramisu, chai dessert, pumpkin dessert, mascarpone tiramisu, no-bake dessert, fall dessert, pumpkin recipe
Find it online: https://ellaeatsdaily.com/pumpkin-chai-tiramisu-recipe-2/
