Dessert · Baking

Pumpkin Chai Tiramisu

There is something about the first cool weekend of October that makes me want to put chai in everything. This pumpkin chai tiramisu is what happens when my favourite fall drink meets my favourite no bake dessert. Think of it as a pumpkin spice latte you eat with a spoon: soft layers of chai soaked ladyfingers, a silky pumpkin mascarpone cream, and a dusting of cinnamon on top.

It comes together in about 30 minutes, then the fridge does the rest. Make it the night before your Thanksgiving dinner and you will have a dessert that feels a little unexpected, but still tastes like the season.

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Ingredients

For the Pumpkin Cream

• 4 large egg yolks
• 50 grams granulated sugar
• 50 grams brown sugar, packed
• 180 grams heavy cream, cold
• 227 grams mascarpone, cold
• 80 grams pumpkin puree, blotted dry
• 1 teaspoon pumpkin pie spice
• 1 teaspoon vanilla paste
• Pinch of salt

For Assembly

• 420 grams strong brewed chai, cooled completely
• 2 tablespoons maple syrup
• About 24 crisp ladyfingers
• Ground cinnamon, for dusting

Method

1. 1 Start with the pumpkin. Press it between paper towels to draw out as much water as you can. This keeps the cream thick enough to hold its layers.
2. 2 Add the egg yolks and the granulated sugar to a large bowl and beat until the mixture turns light, fluffy, and almost pale cream in colour, about 4 to 5 minutes.
3. 3 In the bowl of a stand mixer, combine the mascarpone, brown sugar, pumpkin puree, pumpkin pie spice, vanilla paste, and salt. Mix until smooth and fully combined. Add the cold heavy cream and whip on medium speed until thick.
4. 4 Fold the pumpkin mascarpone into the yolk mixture with a spatula, using a light hand so it stays airy. Pop the bowl in the fridge for 20 to 30 minutes while you get the rest ready.
5. 5 Pour the chai into a shallow dish and stir in the maple syrup.
6. 6 Give each ladyfinger a quick dip in the chai, about a second per side, and line the bottom of an 8x8 inch dish. Cover with half the pumpkin cream, then add a second layer of dipped ladyfingers and finish with the remaining cream, smoothing the top.
7. 7 Cover and refrigerate for at least 6 hours, or overnight if you can. Right before serving, dust the top with cinnamon.

Watch It Come Together

Tips and Notes

• Blot the pumpkin well. Pumpkin puree holds a lot of water, and this is the main thing standing between you and a runny cream. Use plain pumpkin puree, not pumpkin pie filling.
• Do not overwork the cream. Once the mascarpone and pumpkin go in, whip just until smooth and fold gently. Overmixing can make it grainy.
• Brew the chai strong. Use about double the tea you would normally use for a cup, and let it cool completely before dipping. A store bought chai concentrate works too if you want something sweeter and more intense.
• Swap the maple syrup. Honey works just as well, or leave the sweetener out entirely if your chai is already on the sweeter side.
• Give it time. It needs at least 6 hours to set, but overnight is best for clean slices and fully melded flavours.
• Storage. Keep leftovers covered in the fridge for up to 3 days. Freezing is not recommended, as the cream can change texture once thawed.