This Pumpkin Chai Tiramisu is a fun twist on the classic dessert. It has creamy layers of pumpkin and chai spiced coffee-soaked ladyfingers that bring warmth to every bite.
It’s the perfect treat for fall gatherings or cozy nights in. I love enjoying it with a cup of tea while bundled up on the couch—just make sure to save me a slice! 🎃🍰
Key Ingredients & Substitutions
Chai Tea: Strong brewed chai adds warmth and spice. If you’re short on chai, you could use spiced black tea or even just brewed coffee with a pinch of cinnamon and nutmeg for a simpler twist.
Espresso or Strong Coffee: This gives the dessert a rich coffee flavor. If you prefer a caffeine-free option, decaf coffee will work, too! You can also use strong herbal tea for a non-coffee variant.
Ladyfinger Cookies: They are crucial for that classic tiramisu structure. If you can’t find them, you could use a soft sponge cake or pound cake cut into strips, but be sure to adjust the soaking time.
Pumpkin Puree: You can use homemade puree or canned pumpkin. If you want a healthier option, sweet potato puree offers a similar texture and flavor, making it a great substitute.
Mascarpone Cheese: This adds creaminess. If you’re looking for a lighter version, cream cheese blended with a bit of sour cream can work—just add a splash of milk to smooth it out.
How Do I Get the Ladyfingers Just Right Without Making Them Soggy?
Getting the ladyfingers perfectly soaked is key to a good tiramisu. You want them moist but not falling apart. Here’s how to do it right:
- Dip each ladyfinger quickly into the chai coffee mixture—no longer than 1-2 seconds. Think of it like a quick swim!
- Lay them on a plate to ensure they don’t stack while soaking, which can lead to uneven soaking.
- Once layered, pack the ladyfingers tightly but evenly in the dish for stability.
Remember, you want the cookie to absorb just enough liquid for flavor while retaining some structure for that delicious bite!
How to Make Pumpkin Chai Tiramisu?
Ingredients You’ll Need:
For the Tiramisu:
- 1 cup strong brewed chai tea, cooled
- 1/2 cup brewed espresso or strong coffee, cooled
- 2 tbsp brown sugar
- 24 ladyfinger cookies (savoiardi)
- 1 cup pumpkin puree (canned or homemade)
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- 8 oz mascarpone cheese, room temperature
- 1 cup heavy cream
- 2 tbsp powdered sugar
- Unsweetened cocoa powder, for dusting
Time Needed:
This Pumpkin Chai Tiramisu requires about 30 minutes of prep time. After you assemble it, make sure to refrigerate it for at least 4 hours, or even better, overnight! This waiting time allows the flavors to meld together beautifully.
Step-by-Step Instructions:
1. Prepare the Chai Coffee Mixture:
In a shallow dish, combine the cooled chai tea, cooled espresso, and brown sugar. Stir well until the sugar is completely dissolved. This sweet coffee mixture will give your ladyfingers a delicious flavor!
2. Mix the Pumpkin Filling:
In a large bowl, add the pumpkin puree, granulated sugar, vanilla extract, and all the spices (cinnamon, ginger, cloves, and nutmeg). Mix everything together until it’s well combined and smooth.
3. Beat the Mascarpone:
In another bowl, beat the room-temperature mascarpone cheese with an electric mixer until it’s smooth. It should be creamy and lump-free. This step ensures you get that lovely, velvety texture!
4. Whip the Cream:
In a separate chilled bowl, whip the heavy cream with powdered sugar until stiff peaks form. This means that when you lift the beaters, the cream holds its shape nicely. Be careful not to overbeat!
5. Combine the Filling:
Gently fold the pumpkin mixture into the mascarpone cheese until it’s fully blended. Then, carefully fold in the whipped cream, making sure not to deflate it. You want the filling to stay light and fluffy.
6. Dip the Ladyfingers:
Take each ladyfinger and quickly dip it into the chai coffee mixture. Just a quick dip—1-2 seconds to avoid sogginess!
7. Layer Them in the Dish:
In an 8×8 inch dish, arrange a layer of the dipped ladyfingers at the bottom. Make sure they are close together but not stacked.
8. Add the Pumpkin Filling:
Spread half of the pumpkin mascarpone mixture evenly over the layer of ladyfingers. Make it nice and smooth!
9. Repeat the Layers:
Now, repeat the process with another layer of dipped ladyfingers followed by the remaining pumpkin mascarpone mixture on top.
10. Chill the Tiramisu:
Cover the dish with plastic wrap or a lid and refrigerate for at least 4 hours, or overnight. This is where the magic happens as the flavors come together!
11. Dust and Serve:
When you’re ready to serve, dust the top generously with unsweetened cocoa powder for that classic tiramisu look. Slice it up and enjoy your delicious creation!
This Pumpkin Chai Tiramisu is a delightful blend of creamy, spiced flavors that capture the essence of autumn—perfect for any gathering or cozy night in!
Can I Use Pumpkin Spice Mix Instead of Individual Spices?
Absolutely! If you have a pumpkin spice mix on hand, you can use about 2 teaspoons to replace the cinnamon, ginger, cloves, and nutmeg in the recipe. Just adjust it to your taste preference!
What If I Don’t Have Espresso?
No worries! You can use strong brewed coffee instead. If you need a caffeine-free option, opt for decaf coffee or a flavorful herbal tea, keeping in mind that it will change the overall flavor slightly.
How Long Can I Store Leftovers?
Leftover Pumpkin Chai Tiramisu can be stored in an airtight container in the fridge for up to 3 days. Just be sure to cover it well to maintain its freshness and creamy texture.
Can I Make This Tiramisu Gluten-Free?
Yes! Look for gluten-free ladyfinger cookies or use gluten-free sponge cake as a substitute. Just make sure all your ingredients, including the chai tea and spices, are gluten-free as well.