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Pumpkin Chai Tiramisu Recipe

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★★★★★

4.8 from 145 reviews

This Pumpkin Chai Tiramisu is a unique, no-bake autumn dessert that combines the warm spices of chai tea with creamy pumpkin mascarpone layers, offering a delicious alternative to traditional pumpkin pie. It’s egg-free, simple to assemble, and perfect for fall gatherings or holiday tables.

Ingredients

Scale

Chai Tea Mixture

  • 2 cups water
  • 3 bags chai tea
  • 1/3 cup granulated sugar

Lady Fingers Layer

  • 14 ounces lady fingers (2 packages)

Whipped Cream

  • 1 1/2 cups heavy cream
  • 2 tbsp granulated sugar
  • 1 tsp vanilla extract

Pumpkin Mascarpone Mixture

  • 3/4 cup light brown sugar
  • 1 (15 ounce) can pumpkin puree
  • 8 ounces mascarpone cheese
  • 1/4 tsp ground ginger
  • 1/4 tsp salt
  • 1/4 tsp cinnamon
  • 1/4 tsp nutmeg

Additional Topping

  • 1 cup heavy cream
  • 1 tbsp granulated sugar (for whipped cream)
  • Cinnamon, for dusting (optional)

Instructions

  1. Prepare Chai Tea: Bring water and 1/3 cup granulated sugar to a boil over medium heat, stirring frequently until the sugar dissolves. Transfer to a glass container, add the chai tea bags, and steep for 3-4 minutes for a strong chai flavor. Remove tea bags and set the tea aside to cool.
  2. Make Whipped Cream: In a large mixing bowl or stand mixer fitted with a whisk attachment, whip together 1 1/2 cups heavy cream, 2 tablespoons sugar, and vanilla extract until soft peaks form. Remove whipped cream from the bowl and set aside.
  3. Prepare Pumpkin Mascarpone Mixture: Using the same bowl, combine pumpkin puree, mascarpone cheese, light brown sugar, ground ginger, salt, cinnamon, and nutmeg. Whip these ingredients until light and fluffy.
  4. Fold in Whipped Cream: Gently fold the whipped cream mixture into the pumpkin mascarpone mixture until fully incorporated and smooth.
  5. Assemble Tiramisu Layers: Briefly dip each lady finger into the chai tea, only enough to soak slightly without becoming soggy. Arrange a layer of soaked lady fingers in your serving dish to cover the bottom. Spread half of the pumpkin mascarpone mixture over the lady fingers. Repeat with another layer of dipped lady fingers and the remaining pumpkin mixture.
  6. Top with Whipped Cream and Cinnamon: Whip the remaining 1 cup of heavy cream with 1 tablespoon sugar until stiff peaks form or use prepared whipped cream. Pipe or spread this whipped cream on top of the tiramisu. Dust lightly with cinnamon if desired.
  7. Chill and Serve: Refrigerate the assembled tiramisu for at least 1 hour to allow the flavors to meld and the dessert to set. Serve chilled.

Notes

  • This recipe uses store-bought lady fingers which contain eggs, so it is not fully egg-free despite the egg-free filling.
  • The tiramisu can be made up to two days ahead; store covered with plastic wrap pressed onto the pumpkin mousse layer to prevent drying.
  • Wait to add the whipped cream topping until just a few hours before serving for the best texture.
  • For individual servings, layer in smaller containers or glasses instead of a casserole dish.
  • If you prefer a stronger chai flavor, steep the tea bags longer but avoid bitterness.
  • Be careful not to over-soak the lady fingers to prevent sogginess.

Keywords: Pumpkin Tiramisu, Chai Tiramisu, Fall Dessert, No-Bake Dessert, Pumpkin Dessert, Autumn Recipe, Mascarpone Dessert

Find it online: https://cheflenacooks.com/pumpkin-chai-tiramisu-recipe/