This Pumpkin Chai Tiramisu is a fun twist on the classic dessert! It features layers of fluffy mascarpone, spiced pumpkin puree, and chai-soaked ladyfingers that make it uniquely tasty.
Imagine enjoying a cozy fall dessert that’s creamy and flavorful. I love serving it with a sprinkle of cinnamon on top—it really wakes up the flavors! Perfect for impressing friends! 🎃
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin is great for this recipe, but you can use homemade pumpkin puree if you have the time. Just roast and blend fresh pumpkin. It’s a little more work, but the flavor can be richer!
Mascarpone Cheese: This is a key ingredient for that creamy texture. If you can’t find it, try cream cheese blended with a bit of heavy cream for a similar effect. I prefer mascarpone for the smooth richness it provides.
Ladyfingers: Traditional savoiardi biscuits work best here, but if you can’t find them, you can use sponge cake cut into strips. Ensure they are soft enough to soak up that chai tea without falling apart!
Chai Tea: Brewing your own spiced tea gives a fantastic flavor. If you’re short on time, store-bought chai concentrate is a good substitute, but make sure it’s strong enough to infuse flavor!
How Do I Get the Creamy Pumpkin Mascarpone Just Right?
Creating a light and fluffy cream is crucial for this dessert. After mixing your pumpkin puree and sugar, it’s important to whip your cream until you have stiff peaks. This means when you lift the whisk, the cream holds its shape and doesn’t melt like whipped cream. Next, gently fold it into the pumpkin mix. Folding is key to keeping the air in, allowing the dessert to stay airy!
- Start with a cold bowl and beaters for your cream for best results.
- Use a spatula and gently combine to maintain that fluffy texture.
- Don’t rush; this step will greatly influence the final outcome!
Once your layers are assembled, patience is key. Letting it chill allows all the flavors to blend beautifully. Trust me, good things come to those who wait!
Pumpkin Chai Tiramisu Recipe
Ingredients You’ll Need:
For the Pumpkin Filling:
- 1 cup canned pumpkin puree
- 1/2 cup granulated sugar
- 1 tsp pumpkin pie spice
- 1/2 tsp ground cinnamon
For the Cream:
- 8 oz mascarpone cheese, room temperature
- 1 cup heavy cream
- 1 tsp vanilla extract
For the Chai Soaking Liquid:
- 1 cup strong chai tea, cooled
- 2 tbsp brown sugar (for chai tea)
To Finish:
- 24 ladyfingers (savoiardi biscuits)
- Cocoa powder, for dusting
How Much Time Will You Need?
This recipe takes about 30 minutes to prepare and requires at least 4 hours of chilling time (or preferably overnight) for the flavors to meld and the dessert to set. So, sit back and let the magic happen while it chills in the fridge!
Step-by-Step Instructions:
1. Prepare the Chai Tea Soaking Liquid:
Begin by brewing 1 cup of strong chai tea. While it’s warm, stir in 2 tablespoons of brown sugar until it dissolves. Allow this mixture to cool to room temperature before using it to soak your ladyfingers.
2. Make the Pumpkin Mascarpone Cream:
In a mixing bowl, combine the pumpkin puree, granulated sugar, pumpkin pie spice, and ground cinnamon. Mix until everything is smooth and well combined. In a separate, larger bowl, whip the heavy cream along with the vanilla extract until you achieve stiff peaks. This means when you pull the whisk out, the cream stays upright!
3. Combine the Mixtures:
Gently fold the pumpkin mixture into the softened mascarpone cheese until fully combined. Next, take your whipped cream and fold it in carefully to keep the mixture light and airy. This creates a fluffy cream filling!
4. Assemble the Tiramisu:
Quickly dip each ladyfinger into the cooled chai tea, making sure not to soak them for too long to avoid sogginess. Lay a single layer of soaked ladyfingers in the bottom of your serving dish (about 8×8 inches).
5. Layer the Cream:
Spread half of your pumpkin mascarpone cream evenly over the layered ladyfingers. Repeat with another layer of soaked ladyfingers and then top with the remaining cream mixture.
6. Chill and Serve:
Cover your dish and refrigerate for at least 4 hours, but overnight is best to let the flavors marry together. Just before serving, dust the top generously with cocoa powder for that finishing touch. Slice and enjoy the cozy, spiced flavors of your Pumpkin Chai Tiramisu!
Can I Use Pumpkin Pie Filling Instead of Pumpkin Puree?
No, it’s best to use pure pumpkin puree for this recipe. Pumpkin pie filling contains added sugars and spices, which can alter the taste and texture of your tiramisu. Stick to plain pumpkin puree for the best results!
Can I Substitute the Heavy Cream?
For a lighter alternative, you can use whipped topping or whipped coconut cream as a substitute for heavy cream. However, the texture will be slightly different and may not hold as much air as whipped heavy cream, but it will still taste delicious!
How Long Does Tiramisu Last in the Fridge?
Your Pumpkin Chai Tiramisu can be stored in the fridge for up to 3 days. Make sure to cover it tightly with plastic wrap or store it in an airtight container to keep it fresh. The flavors will continue to enhance as it sits!
Can I Make This Recipe Gluten-Free?
Absolutely! You can use gluten-free ladyfingers or substitute them with gluten-free sponge cake. Just ensure that the other ingredients are also labeled gluten-free to maintain the integrity of the recipe.
