Pumpkin Chai Tiramisu
This Pumpkin Chai Tiramisu is a delicious cozy, fall twist on the classic tiramisu. This tiramisu features layers of ladyfingers dipped in a rich chai tea concentrate, and creamy spiced pumpkin filling. The dessert is finished with a layer of homemade whipped cream and a dusting of pumpkin spiced cocoa powder.
Tiramisu is one of those desserts that feel and look elegant, yet it’s actually quite easy to make. I especially like that it is a no bake dessert. This Pumpkin Chai Tiramisu is a fall spin on the classic tiramisu and I honestly cannot get enough of it.
The fluffy pumpkin filling (made with either cream cheese or mascarpone cheese), combined with the ladyfingers dipped in rich chai tea concentrate is just a match made in heaven. This tiramisu is finished with a dusting of pumpkin spiced cocoa powder, and before you say that sounds weird, I promise you it works! You get the notes of pumpkin spice with a subtle pop of flavor from the cocoa powder that just blends beautifully with the sweet pumpkin cream filling.
Not to mention this dessert truly is easy to make, and takes less than 20 minutes to make it. The hardest part is waiting for the dessert to chill in the fridge to fully develop the flavor and texture.
Here’s what you will love about this Pumpkin Chai Tiramisu
- cozy, fall dessert – this pumpkin chai tiramisu is a fall twist on the classic tiramisu, featuring a creamy pumpkin filling and ladyfingers dipped in a rich chai tea concentrate.
- easy, no bake – this dessert is easy to make, and can be made in under 20 minutes. The hardest part is waiting for it to chill in the fridge for a few hours to fully develop the flavors and textures.
- This pumpkin chai tiramisu would make a great addition to your Thanksgiving table and it can be made ahead of time.
Let me know what you thought!
If you make this Pumpkin Chai Tiramisu, let me know what you thought in the ratings and comments below. I absolutely love reading all of your comments! Also, make sure to snap a picture and tag me @simplebakingwithjolene on instagram. It truly makes my day to see all of your wonderful creations
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Pumpkin Chai Tiramisu
- Total Time: 0 hours
- Yield: 9–12 slices 1x
Description
This Pumpkin Chai Tiramisu is a delicious cozy, fall twist on the classic tiramisu. This tiramisu features layers of ladyfingers dipped in a rich chai tea concentrate, and creamy spiced pumpkin filling. The dessert is finished with a layer of homemade whipped cream and a dusting of pumpkin spiced cocoa powder.
Ingredients
Pumpkin Whipped Cream Layer
- 1 1/2 cups heavy whipping cream
- 1 1/2 cups pumpkin puree
- 2/3 cup brown sugar
- 8 ounces cream cheese, softened (or mascarpone cheese)
- 1 tablespoon dark rum (optional)
Ladyfinger Layer
- 2 cups chai concentrate (I used Tazo Chai Latte Black Tea Concentrate)
- 24 ladyfingers
For Dusting the pan and top
- 2 tablespoons cocoa powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ginger
- 1/8 teaspoon nutmeg
- 1/8 teaspoon cloves
Whipped Cream
- 1 cup heavy whipping cream
- 1/3 cup powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
1. Make the pumpkin whipped cream layer. In the bowl of a stand mixer, fitted with the whip attachment, whip the heavy cream until stiff peaks form.
In a large bowl, beat together the pumpkin puree, brown sugar and cream cheese (or mascarpone cheese), until smooth. Add in 1 tablespoon dark rum, if desired.
Fold in the whipped cream.
2. Make the cocoa powder dusting. In a small bowl, stir together the cocoa powder, cinnamon, ginger, nutmeg and cloves.
3. Assemble. Dust the bottom of a 9×9 inch pan with the pumpkin spiced cocoa mixture, reserving half for dusting the top.
In a medium sized shallow bowl, add the chai concentrate. Dip the ladyfingers into the chai concentrate, turning to coat both sides. Place 12 ladyfingers on the bottom.
Spoon half of the pumpkin cream filling on top of the ladyfingers.
Add the remaining 12 ladyfingers after dipping in the chai tea concentrate on top of the pumpkin filling.
Add the remaining half of pumpkin filling on top.
4. Make the whipped cream topping. In the bowl of a stand mixer fitted with the whip attachment, whip the whipping cream, powdered, and vanilla extract until stiff peaks form. Add the whipped cream to a piping bag fitted with a 1M attachment (for the star piping), or you can just use a zip-top bag with one corner snipped off and pipe small mounds of whipped cream on top.
Pipe dollops of whipped cream across the top.
Dust with the remaining pumpkin spice cocoa powder mixture.
5. Allow to sit in the fridge for 4 hours or up to overnight to allow the texture and flavor to fully set.
- Prep Time: 20
- Chill Time: 4 hours
- Cook Time: no bake
- Category: Dessert
- Method: No Bake
- Cuisine: American, Italian
