Pumpkin Chai Tiramisu
This fall-inspired tiramisu has chai tea-dipped lady fingers layered with a creamy, sweet pumpkin mascarpone mixture. The whole dish gets topped with a mix of cinnamon and cocoa powder and is cool, refreshing, and perfect for fall!
Servings: 6
Calories: 346kcal
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
- 2 large egg yolks cold
- 1 tablespoon dark rum
- 2 tablespoons heavy whipping cream cold
- ⅓ cup pure pumpkin puree*
- 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.3 chai tea bags
- 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.8 oz mascarpone, ¼ cup granulated sugar, 2 large egg yolks, 1 tablespoon dark rum, 2 tablespoons heavy whipping cream, ⅓ cup pure pumpkin puree*, 1 teaspoon vanilla paste or extract
- 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.14 lady fingers
- 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.1 tablespoon cocoa powder, 1 teaspoon cinnamon
- 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. Cool completely before incorporating it into the mascarpone mixture.
*This recipe was tested with Libby's brand pure pumpkin. Other brands of pumpkin puree may contain more water, leading to a looser cream. If not using Libby's, I suggest patting the pumpkin dry with some paper towels before adding it into the mascarpone cream.
Nutrition
Calories: 346kcal | Carbohydrates: 27g | Protein: 7g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 166mg | Sodium: 64mg | Potassium: 82mg | Fiber: 1g | Sugar: 9g | Vitamin A: 2951IU | Vitamin C: 1mg | Calcium: 84mg | Iron: 1mg
