This Pumpkin Chai Tiramisu is a cozy twist on the classic dessert! It layers soft ladyfingers with creamy pumpkin and chai-spiced goodness, creating a warm and inviting treat.
Every bite is like a hug in dessert form! I love serving it during fall gatherings—everyone can’t get enough of the pumpkin flavor mixed with that spice kick. Yum!
Key Ingredients & Substitutions
Chai Tea: A strong brewed chai tea gives this dessert its warm spice. If you don’t have chai tea, you can use a strong black tea with a pinch of cinnamon or ginger for a similar flavor. I personally love using loose-leaf chai when I have it on hand—it really enhances the taste!
Pumpkin Puree: Make sure to use pure pumpkin puree instead of pumpkin pie filling. This way, you control the sweetness and spices. If fresh pumpkin is available, you can roast and puree it yourself! I find it adds a lovely, fresh flavor.
Mascarpone Cheese: This creamy cheese is essential for that classic tiramisu texture. If you can’t find it, cream cheese mixed with a bit of heavy cream is a decent substitute, though the flavor might take a little shift.
Ladyfinger Cookies: Traditional savoiardi are perfect here. If they’re hard to find, sponge cake cut into strips or even vanilla wafers can work in a pinch. Just ensure they can soak up the chai flavor without falling apart.
How to Whip Cream to Stiff Peaks?
Getting your whipped cream to stiff peaks is key for a light, airy filling, and it requires just a bit of attention. Here’s how to do it:
- Use a chilled bowl and whisk (or electric mixer) for best results.
- Pour in your cold heavy cream and beat on medium-high speed.
- Watch closely; once it starts to thicken, keep going until you see distinct peaks forming when you lift the whisk.
- Be careful not to overwhip—stopping at stiff peaks ensures it holds its shape but remains creamy, not grainy!
In my experience, adding a teaspoon of powdered sugar while whipping can help stabilize it as well, making it even easier to work with later.
How to Make Pumpkin Chai Tiramisu
Ingredients You’ll Need:
- For the Chai Base:
- 1 cup strong brewed chai tea, cooled
- 1/4 cup pumpkin puree (not pumpkin pie filling)
- For the Creamy Filling:
- 3 large egg yolks
- 1/2 cup granulated sugar
- 8 oz mascarpone cheese, softened
- 1 cup heavy cream
- 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 cardamom
- For Layering:
- 24 ladyfinger cookies (savoiardi)
- Unsweetened cocoa powder, for dusting
How Much Time Will You Need?
This delightful Pumpkin Chai Tiramisu takes about 20 minutes of prep time, but you’ll want to refrigerate it for at least 4 hours, or ideally overnight. This waiting time allows the flavors to meld beautifully, ensuring every slice is bursting with warmth and spice!
Step-by-Step Instructions:
1. Brew the Chai:
Start by brewing a strong cup of chai tea. Let it cool completely while you prepare the other components of your tiramisu.
2. Whisk the Egg Yolks:
In a heatproof bowl, whisk together the egg yolks and granulated sugar until smooth. It’s important for this mixture to become light and fluffy, which will add airiness to the dessert.
3. Heat the Mixture:
Place the bowl over a pot of simmering water (this creates a double boiler). Continuously whisk for about 5-7 minutes until the mixture thickens and becomes pale in color. Remove it from the heat and let it cool.
4. Mix with Mascarpone:
In a large bowl, combine the softened mascarpone cheese with the cooled egg yolk mixture. Mix until completely smooth and well incorporated.
5. Add Pumpkin and Spices:
Stir in the pumpkin puree, vanilla extract, cinnamon, ginger, cloves, and cardamom until everything is combined. This is where the magic happens—your filling will start to smell heavenly!
6. Whip the Cream:
In a separate bowl, whip the heavy cream until stiff peaks form. Be careful not to overwhip; it should be creamy and smooth.
7. Fold it Together:
Gently fold the whipped cream into the pumpkin mascarpone mixture. Take your time here to keep it light and fluffy.
8. Prepare the Ladyfingers:
Quickly dip each ladyfinger into the cooled chai tea—don’t soak them! Just a quick dip will do. Then, arrange a layer of soaked ladyfingers in the bottom of your serving dish (an 8×8 inch dish works great).
9. First Layer of Filling:
Spread half of the pumpkin filling evenly over the layer of ladyfingers.
10. Second Layer of Ladyfingers:
Add another layer of the chai-soaked ladyfingers on top of the filling.
11. Last Layer of Filling:
Spread the remaining pumpkin filling over the second layer of ladyfingers.
12. Optional Whipped Cream Topping:
If you’d like, you can top it all with a layer of whipped cream. Don’t forget to save some whipped cream before folding it into the filling if you want a decorative topping!
13. Time to Chill:
Cover the dish and refrigerate it for at least 4 hours (or overnight if you can resist!). This helps all the flavors meld beautifully and allows the ladyfingers to soften.
14. Dust with Cocoa:
Before serving, dust the top generously with unsweetened cocoa powder. This adds a lovely finish!
15. Serve & Enjoy:
Slice and serve chilled. Each slice is a comforting blend of pumpkin and chai spices—a delightful treat for any occasion!
Can I Use a Different Type of Tea?
Absolutely! While chai tea gives this tiramisu its signature flavor, you can use a strong black tea or even spiced herbal tea as an alternative. Just keep in mind that it will slightly change the flavor profile.
Can I Make This Dessert Ahead of Time?
Yes, definitely! In fact, this tiramisu tastes even better if made the day before serving. Just make sure to refrigerate it tightly covered for optimal freshness.
How to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will continue to meld, but be prepared for the ladyfingers to get softer.
Can I Substitute the Mascarpone Cheese?
If you can’t find mascarpone cheese, you can substitute it with a mixture of cream cheese and heavy cream. Mix 8 oz of cream cheese with a splash of heavy cream until smooth for a similar creamy texture, although the flavor may vary slightly.
