Pumpkin Chai Tiramisu

5 from 2 votes

Chai-dipped lady fingers layered with a sweet pumpkin mascarpone mixture, topped with a mix of cinnamon and cocoa powder. A tiramisu perfect for autumn!

Prep Time30

Rest time6

Total Time6 30

Course: Dessert

Cuisine: Italian

Servings:

Calories: 346kcal

Author: Callan Wenner

Equipment

Stand mixer with paddle attachment, or handheld mixer
5x9 inch loaf pan
Small fine mesh strainer
Offset spatula, optional

Ingredients

3 chai tea bags or 2 tablespoons loose leaf black tea + 1 tablespoon masala spice blend
8 oz mascarpone cold
¼ cup granulated sugar 50g
2 large egg yolks cold
1 tablespoon dark rum
2 tablespoons heavy whipping cream cold
⅓ cup pure pumpkin puree 80g
1 teaspoon vanilla paste or extract
14 lady fingers
1 tablespoon cocoa powder
1 teaspoon cinnamon

Instructions

Steep tea in 1 cup of boiling hot water and allow it to sit until cool. If using loose leaf tea, strain before dipping your lady fingers.
Once the tea is cool, make the pumpkin mascarpone. In a stand mixer fitted with the paddle attachment, or with a handheld mixer, beat the mascarpone, sugar, egg yolks, rum, heavy cream, pumpkin puree, and vanilla on medium high speed until light and fluffy, about 2-3 minutes.
Get your lady fingers, tea, and loaf pan ready for assembly. Dip one lady finger into the tea and rotate quickly to saturate, then gently lay in the loaf pan. Repeat the process until the bottom of the pan is covered.
Cover the first layer of lady fingers with half of the pumpkin mascarpone mixture, then repeat the dipping and layering process of the lady fingers. Add the remaining pumpkin mascarpone and smooth into a very clean and flat layer.
Cover the tiramisu with cling wrap and allow it to sit in the fridge for at least 6 hours, but preferably overnight.
Before serving, remove the cling wrap and combine the cocoa powder and cinnamon. Sift the mixture over the top to cover completely, then wipe down the edges of the pan with a damp paper towel to create clean edges.
Slice or scoop and place onto plates or bowls.

Notes

Store, covered, in the fridge for up to 4 days.

If you're not comfortable eating raw egg yolks, cook them by adding the sugar and egg yolks to a bowl over a Bain Marie (pot filled with 1-2 inches of water and a bowl placed on top of the pot) on medium-high heat and whisk continuously for about 5-7 minutes until thickened and hot to the touch.

Nutrition