This Pumpkin Chai Tiramisu is a fun twist on the classic dessert! It layers creamy pumpkin mixture with spiced chai flavors and coffee-soaked biscuits, making every bite cozy and delightful.
Perfect for fall, it combines warm spices like cinnamon and nutmeg with the sweet pumpkin. I love making it ahead of time; it tastes even better after chilling in the fridge overnight!
Key Ingredients & Substitutions
Chai Tea: Using brewed chai tea adds warm spice flavors, but you can also use instant chai powder or other flavored teas. If you want to keep it simple, black tea infused with some spices works too!
Pumpkin Puree: For a fresh taste, you can use homemade pumpkin puree by roasting and blending pumpkin. Canned pumpkin puree is convenient and works great too. Just ensure it’s pure pumpkin, not pumpkin pie filling.
Mascarpone Cheese: This creamy cheese is key to making the tiramisu rich and smooth. If you can’t find it, cream cheese mixed with a bit of heavy cream can be a good substitute, though the texture will be slightly different.
Ladyfinger Cookies: Traditional savoiardi cookies are ideal, but if you’re in a pinch, sponge cake cut into strips can do the trick. Just make sure to soak them well so they can absorb the flavors.
How Can I Get the Perfect Consistency When Whipping Cream?
Whipping cream is critical to getting that light texture. Start by using a chilled bowl and beaters, which helps the cream whip faster. Here’s how to do it:
- Pour the heavy cream into your chilled bowl, then add sugar.
- Beat on medium-high speed. Keep an eye on it; you want stiff peaks, but don’t over-whip—this can turn the cream grainy!
- Once it holds peaks, gently fold it into your pumpkin mixture using a spatula. This keeps it airy.
With practice, you’ll achieve that perfect fluffy consistency!
Delicious Pumpkin Chai Tiramisu Recipe
Ingredients You’ll Need:
For the Soaking Mixture:
- 1 cup strong brewed chai tea, cooled
- 1 cup strong brewed espresso or coffee, cooled
- 2 tbsp chai tea leaves or chai spice blend (for infusion)
For the Pumpkin Mascarpone Cream:
- 1 cup pumpkin puree (canned or homemade)
- 8 oz mascarpone cheese, softened
- 1 cup heavy cream
- 3/4 cup granulated sugar, divided
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
For Assembly:
- 24-30 ladyfinger cookies (savoiardi)
- Unsweetened cocoa powder, for dusting
Time Needed:
This delightful dessert requires about 20 minutes of active preparation time, followed by at least 4 hours of chilling, or preferably overnight. This allows all the delicious flavors to come together beautifully!
Step-by-Step Instructions:
1. Prepare the Chai Tea and Coffee Soaking Mixture:
Start by brewing your chai tea. Steep 1 tablespoon of chai tea leaves or a chai spice blend in hot water for about 5-7 minutes, then strain and let it cool. Next, brew a cup of espresso or strong coffee and allow it to cool as well. Combine both the chai tea and coffee in a shallow dish, which we’ll use to dip the ladyfingers.
2. Make the Pumpkin Mascarpone Cream:
In a medium bowl, whisk together the pumpkin puree, mascarpone cheese, 1/2 cup of the sugar, vanilla extract, and your spice blend of cinnamon, ginger, nutmeg, and cloves. Mix until it’s nice and smooth.
3. Whip the Cream:
In a separate chilled bowl, beat the heavy cream and the remaining 1/4 cup of sugar until stiff peaks form. This should be nice and fluffy! Carefully fold the whipped cream into the pumpkin-mascarpone mixture to keep it light and airy.
4. Assemble the Tiramisu:
Now, it’s time to assemble your tiramisu! Dip each ladyfinger into the chai-coffee mixture quickly—just enough so they soak up the flavor, but don’t let them get soggy. Place a layer of these soaked ladyfingers in the bottom of your 9×9 inch dish.
5. Layer the Pumpkin Cream:
Spread half of the pumpkin mascarpone cream over the ladyfingers evenly, covering them well.
6. Second Layer:
Repeat with another layer of dipped ladyfingers, followed by the remaining pumpkin cream spread on top.
7. Chill:
Cover your tiramisu with plastic wrap and refrigerate it for at least 4 hours (or overnight if you can wait!). This helps the flavors meld together and allows the dessert to set nicely.
8. Serve:
Before serving, dust the top of the tiramisu generously with unsweetened cocoa powder for that classic finish. Cut into squares and enjoy this scrumptious blend of pumpkin and chai flavors!
Enjoy your delicious Pumpkin Chai Tiramisu with family and friends for a delightful fall treat!
Can I Use Store-Bought Pumpkin Puree?
Absolutely! Store-bought pumpkin puree is convenient and works great in this recipe. Just make sure it’s pure pumpkin puree and not pumpkin pie filling, which contains added sugar and spices.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge. They should stay fresh for up to 3 days. Note that the flavors will continue to meld and may taste even better the next day!
What Can I Substitute for Mascarpone Cheese?
If you can’t find mascarpone, you can use a mixture of cream cheese and heavy cream to mimic the creamy texture. Mix 8 oz of cream cheese with about 1/4 cup of heavy cream until smooth for a good substitute.
Can I Make This Recipe Vegan?
Yes, you can! Substitute the mascarpone cheese with a vegan cream cheese or a vegan whipped topping. Use a plant-based heavy cream, and make sure your ladyfingers are vegan as well, as some contain eggs. You might also want to adjust the sugar to suit your taste.
