This Pumpkin Chai Tiramisu is a fun twist on the classic dessert! It combines layers of creamy pumpkin filling and spiced chai flavors that are hard to resist.
I love how this dish brings a cozy vibe to any gathering. Just a tip: serve it chilled with a sprinkle of cinnamon on top to wow your friends! 🎃
Key Ingredients & Substitutions
Chai Tea: The base flavor comes from strong chai tea. You can make your own blend using tea bags or loose-leaf with spices like cardamom, cinnamon, and ginger. If you’re short on time, try using pre-made chai concentrate. It can save you a step!
Pumpkin Puree: Canned pumpkin puree works best – just make sure it’s not pumpkin pie filling, which has added sugars and spices. You can also roast fresh pumpkin and blend it for a homemade option if you have some time on your hands!
Mascarpone Cheese: This creamy cheese adds richness. If you can’t find mascarpone, cream cheese is a suitable substitute, though it may slightly alter the flavor. Mixing cream cheese with a bit of sour cream can mimic the texture of mascarpone.
Ladyfinger Cookies: Traditional savoiardi (ladyfingers) are essential for the right texture. If you can’t find them, you could use sponge cake cut into strips. Just make sure whatever you choose can hold its shape when dipped!
How Do You Make Whipped Cream That Stands Up Firmly?
Getting your whipped cream to hold its shape is crucial for a layered dessert. Follow these steps to achieve perfect stiff peaks:
- Start with cold heavy cream and a chilled mixing bowl. This helps the cream whip faster and increases volume.
- Beat the cream on medium-high speed. Gradually add the powdered sugar and vanilla once it starts to thicken to help stabilize it.
- Stop whipping as soon as you see stiff peaks. Over-whipping can turn your cream into butter, so keep an eye on it!
These tips will ensure your whipped cream is fluffy and holds up nicely in your tiramisu layers!
How to Make Pumpkin Chai Tiramisu
Ingredients You’ll Need:
For the Chai Base:
- 1 cup strong chai tea, cooled (brewed with chai spices like cardamom, cinnamon, ginger, and cloves)
- 1 tablespoon sugar (for chai tea)
For the Pumpkin Cream:
- 1 cup canned pumpkin puree (not pumpkin pie mix)
- 8 oz mascarpone cheese, softened
- 1 cup heavy cream
- 1/2 cup powdered sugar, divided
- 1 teaspoon vanilla extract
For the Spices:
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
For the Layers:
- 24 ladyfinger cookies (savoiardi)
- Cocoa powder, for dusting
How Much Time Will You Need?
Expect about 30 minutes of active preparation time, plus at least 4 hours (or overnight) of chilling time in the refrigerator. This allows the flavors to blend beautifully and the tiramisu to set perfectly!
Step-by-Step Instructions:
1. Brew the Chai:
Start by brewing 1 cup of strong chai tea. Use 2-3 chai tea bags or loose chai leaves along with your favorite chai spices like cardamom, cinnamon, ginger, and cloves. Stir in 1 tablespoon of sugar while the tea is hot. Once brewed, allow it to cool completely.
2. Make the Pumpkin Cream:
In a mixing bowl, combine the canned pumpkin puree, softened mascarpone cheese, and half of the powdered sugar (1/4 cup). Whisk these together until smooth and creamy.
3. Whip the Cream:
In a separate large bowl, pour the heavy cream and add the remaining powdered sugar along with the vanilla extract. Using an electric mixer, beat the cream until it forms stiff peaks. This means it should hold a shape when you lift the beaters out.
4. Combine Mixtures:
Gently fold the whipped cream into the pumpkin-mascarpone mixture until well blended and smooth. Take your time to keep the mixture light and fluffy.
5. Prepare the Spices:
In a small bowl, mix together the ground cinnamon, ginger, cloves, and nutmeg. This will add a lovely spice depth to your tiramisu.
6. Layer the Ladyfingers:
Quickly dip each ladyfinger into the cooled chai tea. Be careful not to soak them too long; just a quick dip will do! Lay them in a single layer at the bottom of an 8×8-inch dish.
7. First Layer of Pumpkin Cream:
Spread half of the pumpkin chai cream mixture evenly over the ladyfingers. Make sure it covers them completely.
8. Repeat with Another Layer:
Now, dip more ladyfingers in the chai tea and layer them over the pumpkin cream. Then, spread the remaining pumpkin chai mixture on top.
9. Final Touch:
Smooth the top layer and dust generously with cocoa powder and a sprinkle of the prepared chai spice mixture to give it a beautiful finish.
10. Chill the Tiramisu:
Cover your dish and refrigerate it for at least 4 hours, but overnight is best. This will help the flavors meld and the dessert to set firmly.
11. Serve and Enjoy:
Before serving, add a final dusting of cocoa powder and a light sprinkle of chai spices to make it look extra special. Slice, serve, and enjoy your delightful Pumpkin Chai Tiramisu!
This dessert is not only a treat for the eyes, but the combination of rich pumpkin and comforting spices will make it a favorite for any occasion. Enjoy every bite!
Can I Substitute Fresh Pumpkin for Canned?
Absolutely! You can use fresh pumpkin. Just bake or steam the pumpkin until tender, then blend it until smooth. Ensure it’s well-drained and not watery to maintain the right consistency in the tiramisu.
What If I Don’t Have Ladyfingers?
No problem! If you can’t find ladyfingers, you can use sponge cake or pound cake cut into strips. Just make sure it holds up when dipped in chai tea for the best results.
How Long Can I Store Leftovers?
You can store leftover Pumpkin Chai Tiramisu in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop, making each bite even more delicious!
Can I Make This Recipe Gluten-Free?
Yes, you can! Look for gluten-free ladyfinger cookies or use a gluten-free sponge cake as a substitute. Ensure that all other ingredients are gluten-free as well. Enjoy without worry!