Christmas
Recipes
About Pumpkin Chai Tiramisu
Spice up dessert time with this serene twist on a classic. Pumpkin Chai Tiramisu layers velvety mascarpone and pumpkin puree with ladyfingers soaked in bold masala-chai concentrate. Each bite brings cozy notes of chai and cocoa, balanced by the gentle sweetness of brown sugar and maple syrup. Chill it for a couple of hours so the flavors develop and the texture firms into something creamy and comforting.
Ingredients
1 can of pumpkin puree
8 ounces mascarpone cheese
1/2 cup brown sugar
1 cup heavy cream
1 tablespoon maple syrup
2 cups masala chai concentrate
1 tablespoon granulated sugar
24 ladyfingers (2, 7oz packages)
2 tablespoon cocoa powder
Preparation
01In a large bowl mix together the pumpkin puree, mascarpone cheese, and brown sugar until smooth.
02In a medium size bowl add the heavy cream and maple syrup, mix on low speed with a hand mixer until stiff peaks form, about 5 minutes.
03Add the whipped cream to the bowl with the pumpkin mascarpone mixture and fold in gently until combined.
04Add the masala chai concentrate and sugar to a shallow bowl, mix until the sugar dissolves.
05Dunk each lady finger in the chai concentrate briefly to absorb the liquid but not to become soggy. Line a 9x13 baking dish with a layer of the lady fingers. Top the first layer of the cookies with half of the whipped pumpkin mascarpone mixture. Use the back of the spoon to smooth out into an even layer. Repeat the process once more.
06Once you have completed the final layer, dust with cocoa powder and wrap tightly with plastic wrap. Place it in the fridge to chill for at least two hours before serving.
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