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This Pumpkin Chai Tiramisu is a festive fall dessert
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Pumpkin Chai Tiramisu

Indulge in a seasonal masterpiece that blends the velvety richness of mascarpone with the earthy sweetness of pumpkin and the warm, aromatic notes of spiced chai. This no-bake, non-alcoholic tiramisu offers a sophisticated fall twist on the classic Italian dessert. Perfect for holiday gatherings, each bite delivers a light, creamy texture and a comforting spice profile that captures the essence of autumn in every spoonful. Simple to assemble and beautiful to serve, this elegant treat is a guaranteed showstopper.
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Prep Time 25 minutes
Total Time 6 hours
Servings: 8 servings
Course: No Bake Tiramisu Recipes
Cuisine: Fusion
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 24 ladyfingers (standard Italian sponge)
  • 16 oz mascarpone cheese (room temperature)
  • 1 cup pumpkin puree (100% pure)
  • 1 cup heavy cream (cold)
  • 1 cup non-alcoholic chai concentrate
  • 1/2 cup powdered sugar (sifted)
  • 2 tsp pumpkin spice

Method
 

  1. In a large bowl, whisk the cold heavy cream until stiff peaks form.
  2. Gently fold the room-temperature mascarpone cheese into the whipped cream until smooth.
  3. Add the pumpkin puree, powdered sugar, and one teaspoon of pumpkin spice to the mixture.
  4. Incorporate all ingredients with a spatula until the color is uniform and the texture is fluffy.
  5. Briefly dip each ladyfinger into the chilled chai concentrate, being careful not to soak them too long.
  6. Arrange a single layer of soaked ladyfingers at the bottom of an 8x8 baking dish.
  7. Spread half of the pumpkin cream mixture evenly over the ladyfingers.
  8. Repeat the soaking and layering process for the second level.
  9. Dust the final top layer with the remaining teaspoon of pumpkin spice.
  10. Refrigerate for at least 6 hours before serving to allow the flavors to meld.

Notes

Ensure the heavy cream is very cold before whipping to achieve the best volume. If the pumpkin cream is too thick, fold in an extra tablespoon of heavy cream. Store covered in the refrigerator for up to 3 days. For best results, use a high-quality, non-alcoholic chai concentrate.