This Pumpkin Chai Tiramisu is a cozy twist on the traditional dessert! With layers of coffee-soaked ladyfingers, creamy pumpkin filling, and that warm chai spice, it’s simply comforting and delicious.
I love how this treat brightens up any fall gathering. Plus, who wouldn’t want to eat pumpkin pie in a cake form? It’s so easy to enjoy—just make it, chill it, and then dig in! 🎃
Key Ingredients & Substitutions
Chai Tea: The heart of this dessert, chai tea adds warmth and spice. If you can’t find chai tea bags, you can make your own blend using spices like cinnamon, ginger, and cardamom. Regular black tea works in a pinch too, just add those spices.
Espresso or Strong Coffee: Espresso gives a rich flavor, but strong brewed coffee can substitute well. If you want to skip caffeine, you can use decaf coffee or a coffee alternative like chicory mix.
Ladyfinger Cookies: These are essential for layering. If they’re unavailable, you can use sponge cake or even pound cake cut into strips, just make sure to soak them appropriately!
Pumpkin Puree: Canned pumpkin is the easiest option, but homemade puree is great if you have extra pumpkins. Avoid pumpkin pie filling, as it’s sweetened and spiced.
How Do You Achieve the Perfect Whipped Cream?
Whipped cream is key for a light, airy texture in your tiramisu. Here’s how to get it right:
- Use cold heavy cream and a cold bowl—this helps it whip better.
- Start whipping on low, then increase speed to medium-high until you get stiff peaks. This usually takes about 3-5 minutes.
- Be careful not to over-whip, or you’ll end up with butter! Stop when the cream holds its shape.
How to Make Pumpkin Chai Tiramisu
Ingredients You’ll Need:
For the Soaking Liquid:
- 1 cup strong brewed chai tea, cooled
- 1 cup espresso or strong coffee, cooled
- 1 tbsp sugar (optional, for soaking liquid)
For the Layers:
- 24 ladyfinger cookies
- 1 cup pumpkin puree (canned or fresh)
- 8 oz (225 g) cream cheese, softened
- 1 cup mascarpone cheese
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- 1 tbsp chai spice blend (cinnamon, ginger, cardamom, cloves, nutmeg)
- 1/2 tsp ground cinnamon
- Unsweetened cocoa powder or finely grated dark chocolate, for dusting
How Much Time Will You Need?
This delightful dessert will take about 20-30 minutes of preparation time, plus at least 4 hours (or overnight) for chilling in the fridge. The longer the better for flavors to mix and set, so it’s perfect to make ahead of time!
Step-by-Step Instructions:
1. Prepare the Soaking Liquid:
In a shallow bowl, combine the cooled chai tea and espresso (or coffee). If you’d like it a bit sweeter, stir in the optional sugar until it’s fully dissolved. Set this aside to soak your ladyfingers later.
2. Make the Pumpkin Cream:
Using a large mixing bowl, beat together the softened cream cheese, mascarpone cheese, and granulated sugar until the mixture is smooth and creamy. This blend is key for that luscious texture!
3. Mix in the Pumpkin and Spices:
Add the pumpkin puree, chai spice blend, ground cinnamon, and vanilla extract to the cheese mixture. Stir everything together until well combined. This will create a flavorful filling!
4. Whip the Cream:
In a separate bowl, whip your heavy cream until stiff peaks form. This means that when you lift the beaters out, the cream should hold its shape.
5. Combine the Mixtures:
Gently fold the whipped cream into the pumpkin cheese mixture. Be careful to mix it thoroughly but gently, as you want to keep as much air in the whipped cream as possible for a light and fluffy texture.
6. Prepare the Ladyfingers:
Quickly dip each ladyfinger into the chai-coffee soaking liquid, ensuring you don’t leave them in for too long to avoid sogginess. Just a quick dip on each side will do!
7. Layers Assembly:
Start by arranging a single layer of soaked ladyfingers at the bottom of your serving dish or individual glasses. Once the bottom is covered, spread half of the pumpkin chai cream mixture evenly over the ladyfingers.
8. Add More Layers:
Repeat with another layer of dipped ladyfingers and then top with the remaining pumpkin cream mixture, smoothing it out on top.
9. Chill Out:
Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight if you can. This resting time allows the flavors to meld beautifully!
10. Dust and Serve:
Before serving, dust the top generously with cocoa powder or finely grated dark chocolate for an elegant finish. Slice or scoop out portions and enjoy your cozy fall-inspired Pumpkin Chai Tiramisu!
Can I Use Store-Bought Pumpkin Puree?
Absolutely! Canned pumpkin puree is convenient and works perfectly for this recipe. Just make sure it’s pure pumpkin without added spices or sugars for the best results.
How Should I Store Leftovers?
Any leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Just be sure to keep it covered to prevent it from drying out or absorbing other flavors!
Can I Make This Ahead of Time?
Yes, this tiramisu is great for making ahead! You can prepare it a day in advance and let it chill overnight, allowing the flavors to meld beautifully.
What Can I Use in Place of Ladyfingers?
If you can’t find ladyfingers, you can substitute them with sponge cake or pound cake cut into strips. Just be sure to soak them lightly in the chai-coffee mix to keep them from getting too soggy.
