Pumpkin Chai Tiramisu

I don’t know that I’ve ever met a Tiramisu that I didn’t like. And this is one that I’m sure you’ll love as much as my family did.  It’s full of Fall flavors and would be a great dessert to have after Thanksgiving dinner, or anytime.

The mascarpone available in the market is imported from Italy and is so decadent.  It’s probably the best mascarpone I’ve had here in the states.  I’ll admit that I had a hard time not eating the whole tub spoonful after luscious spoonful.  I knew the wait would be worth it.

I soaked the ladyfingers in chai tea instead of coffee.  But coffee would work fine too.  The Tiramisu got better the next day and the day after that when the cookies absorbed the moisture and flavors from the pumpkin mascarpone cream, becoming extra soft and delicious.

Enjoy!

Pumpkin Chai Tiramisu
Note:  the mascarpone, eggs, ladyfingers and spices are available in the market.

For pumpkin cream layer:
3/4 cup brown sugar
6 large egg yolks
1/2 cup pumpkin puree
1 cup heavy whipping cream
500 grams (17.5 oz.) mascarpone
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. each: ground cardamom, nutmeg, cloves

For lady finger layer:
24 lady fingers (7 oz. package)
1 cup strong brewed Chai tea (I did 3 tea bags)
1/4 cup spiced rum
1 Tbsp. granulated sugar
1 tsp. ground cinnamon, plus more for dusting the top
1/4 tsp. each: ground cardamom, nutmeg, cloves
1-2 tsp. vanilla extract

Instructions:
Bring a few inches of water to a simmer in a medium-large saucepan. In a heat-proof glass bowl that fits into the top of the pan, but doesn’t touch the bottom, whisk the brown sugar, egg yolks, pumpkin puree and spices together. Place over the simmering water and whisk constantly until it thickens and the temperature has reached 160 degrees F. on a thermometer. (If you aren’t concerned with consuming raw eggs, you can omit this step, and just beat the yolks with the sugar until light in color and thick and fold in the pumpkin puree.) Let cool completely, refrigerate and chill until very cold.

After the pumpkin mixture has cooled completely, whip the heavy cream to soft peaks. Place the mascarpone in another bowl. Whisk until smooth. Gently fold 1/2 of the cream into the mascarpone. Add the rest and gently fold until combined. Whisk the pumpkin mixture to remove any lumps. Fold 1/2 of the mascarpone cream into the pumpkin to lighten it. Fold in the remaining mascarpone cream. Chill until ready to assemble.

For assembly:
Have a 8″ by 11″ baking dish ready to go.

In a shallow bowl, mix together the chai tea, spiced rum, sugar, spices and vanilla together. Stir to dissolve the sugar. Dip half of the ladyfingers into the tea, allowing them to soak up a bit of the liquid. Lay them evenly on the bottom of the baking dish. Top with half of the pumpkin mascarpone cream. Repeat with the rest of the ladyfingers and pumpkin mascarpone cream.

Chill for several hours. Dust the top with ground cinnamon before serving.

Makes about 8 servings.

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2 Responses to “Pumpkin Chai Tiramisu”

  1. November 19, 2012 at 4:41 pm #

    This looks delicious Lindsey! I absolutely love tiramisu.

  2. November 20, 2012 at 1:18 am #

    Thanks, Becky!

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