Go Back
–+ servings
side shot of a slice of pumpkin chai tiramisu on white plate topped with a leaf shaped cookie

Pumpkin Chai Tiramisu

Move over pumpkin pie, there's a new Fall dessert in town! This Pumpkin Chai Tiramisu combines everything you love about traditional tiramisu with the cozy flavors of pumpkin and chai. Layers of chai-soaked ladyfingers and creamy pumpkin mascarpone filling come together for an easy but impressive no-bake dessert that's perfect for Thanksgiving.
Servings 9 people
Prep Time 25 minutes
Cook Time 5 minutes
Soaking Time 6 hours
Total Time 6 hours 30 minutes

Equipment

Ingredients

For the Pumpkin Mascarpone Cream:

  • 3 large egg yolks
  • ¼ cup cane sugar (or granulated sugar, 50g)
  • 8 oz mascarpone cheese (226g)
  • ¾ cup pumpkin puree (183g)
  • 1 tsp vanilla extract or vanilla bean paste
  • 1 tsp pumpkin pie spice
  • ¼ tsp kosher salt
  • 1 cup heavy cream (240ml)

For the Chai Soak:

  • ½ cup chai concentrate (120ml, I prefer to use a sweetened one)
  • 24 ladyfingers (use Schar for gluten free)

For Garnish:

  • 1 tsp ground cinnamon
  • ¼ tsp ground cardamom
  • ⅛ tsp ground ginger
  • pinch of ground nutmeg

Instructions

  • In a medium heatproof bowl, whisk together the egg yolks and sugar until combined. Set the bowl over a saucepan filled with 1–2 inches of gently simmering water, making sure the bottom of the bowl does not touch the water (or use a double boiler). Whisk constantly until the mixture reaches 160F and has become paler yellow & silky, about 4-5 minutes. Remove from the heat and let cool slightly.
    3 large egg yolks, ¼ cup cane sugar
  • Meanwhile, add heavy cream to the bowl of a stand mixer (or a large bowl) fitted with the whisk attachment and beat on medium-high speed until stiff peaks form. Transfer whipped cream to another bowl and set aside.
    8 oz mascarpone cheese, ¾ cup pumpkin puree, 1 tsp vanilla extract, 1 tsp pumpkin pie spice, ¼ tsp kosher salt
  • If using a stand mixer, switch to the paddle attachment and add mascarpone, pumpkin puree, vanilla, pumpkin pie spice & kosher salt. Beat until smooth and creamy, stopping to scrape down the sides as needed. Then, add in the cooled egg & sugar mixture and beat again until combined.
  • Gently fold the whipped cream into the pumpkin mascarpone mixture using a spatula, being careful not to deflate the whipped cream.
    1 cup heavy cream
  • Quickly dunk both sides of the ladyfingers into a bowl of chai concentrate. Then arrange them in a single layer at the bottom of your 9x9" baking dish, breaking the ladyfingers as needed to fit. Spread half of the pumpkin mascarpone cream evenly on top, then go in with another layer of chai-soaked ladyfingers followed by the rest of the pumpkin mascarpone cream.
    24 ladyfingers, ½ cup chai concentrate
  • Cover the baking dish tightly with plastic wrap and let soak in the fridge for at least 6 hours, but preferably overnight. When ready to serve, mix together the cinnamon, cardamom, ginger and nutmeg and use a fine mesh sieve to evenly dust it over the top. Slice into squares and enjoy!
    1 tsp ground cinnamon, ¼ tsp ground cardamom, ⅛ tsp ground ginger, pinch of ground nutmeg

Video

Notes

NUTRITION INFORMATION: The nutrition info listed below is an estimate per serving, and is slightly overstated because you likely will not use all 24 of the ladyfingers nor all of the chai concentrate.
Calories: 343kcal
Course: Dessert
Cuisine: American, Italian
Keyword: Chai, Dessert, Ladyfingers, Mascarpone, No-Bake, Pumpkin, Pumpkin Spice, Thanksgiving Food, Tiramisu

Nutrition

Calories: 343kcal | Carbohydrates: 29g | Protein: 5g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 120mg | Sodium: 90mg | Potassium: 78mg | Fiber: 1g | Sugar: 19g | Vitamin A: 4007IU | Vitamin C: 1mg | Calcium: 70mg | Iron: 1mg