Pumpkin Chai Tiramisu Recipe
This pumpkin chai tiramisu is a cozy twist on the Italian classic, layered with mascarpone pumpkin cream, chai-spiced coffee-soaked ladyfingers, and warm fall spices. Perfect make-ahead dessert for Thanksgiving and fall gatherings.
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Servings: 12
Calories: 365kcal
Cost: $18
Equipment
- 9x13 inch glass baking dish
- Electric hand mixer or stand mixer
- Fine-mesh sieve
- Offset spatula
- Large mixing bowls
Ingredients
For the Chai Coffee Mixture
- 1 cup strong brewed coffee cooled
- 2 tablespoon chai tea concentrate
- 2 tablespoon dark rum optional
- 1 tablespoon brown sugar
For the Pumpkin Chai Cream
- 1 lb mascarpone cheese room temperature
- ¾ cup heavy whipping cream
- ¾ cup pumpkin puree
- ½ cup powdered sugar
- 3 large egg yolks
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cardamom
- ¼ teaspoon ground nutmeg
- 1 pinch ground cloves
For Assembly
- 14 oz ladyfinger cookies about 2 packages
- cocoa powder for dusting
- ground cinnamon for garnish
- candied ginger optional, for decoration
Instructions
- Combine coffee, chai concentrate, brown sugar, and rum (if using). Set aside.
- Beat egg yolks and powdered sugar until pale and thick.
- Mix in pumpkin puree, vanilla, and spices.
- Add mascarpone cheese until smooth.
- Beat heavy cream to soft peaks, fold into pumpkin mixture.
- Dip ladyfingers in chai coffee mix. Arrange half in dish, spread with half pumpkin cream. Repeat.
- Cover and refrigerate at least 4 hours or overnight.
- Dust with cocoa powder, sprinkle cinnamon, garnish with candied ginger.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Serving: 160g | Calories: 365kcal | Carbohydrates: 35g | Protein: 7g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 115mg | Sodium: 85mg | Potassium: 190mg | Fiber: 2g | Sugar: 18g | Vitamin A: 5200IU | Vitamin C: 2mg | Calcium: 110mg | Iron: 2mg