Description
This no-bake Pumpkin Tiramisu is a delightful fall dessert that combines the creamy decadence of traditional tiramisu with the warm, spiced flavors of pumpkin spice latte and chai tea. Featuring a spiced chai soak, luscious pumpkin mascarpone cream, and layers of crisp savoiardi ladyfingers, this treat is perfect for Thanksgiving or any autumn gathering. With its rich spices and smooth texture, it’s an elegant and festive way to celebrate the season without baking.
Ingredients
Spiced Chai Soak
- 5 whole cloves
- 4 green cardamom pods, crushed
- 3 cinnamon sticks
- 3 star anise
- 1 teaspoon whole black peppercorns
- 1½ cups water
- 1 (1-inch) piece fresh ginger, thinly sliced
- ¼ cup dark brown sugar
- 2 black tea bags
- ¼ cup espresso or strong brewed coffee, cooled slightly
Tiramisu Layers
- 24 to 30 dry savoiardi ladyfingers (exact number depends on baking dish size)
- ¼ teaspoon ground cardamom
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground cloves
Pumpkin Cream
- 8 ounces mascarpone cheese, at room temperature
- 1 teaspoon vanilla extract
- 1½ cups heavy whipping cream
- 1 cup canned pumpkin puree
- ⅓ cup dark brown sugar
- Pinch sea salt
Instructions
- Prepare the Spiced Chai Soak: Place whole cloves, crushed cardamom pods, cinnamon sticks, star anise, and black peppercorns in a small pot. Toast over medium heat for 1 to 2 minutes until aromatic. Add water and sliced fresh ginger, then gently simmer for 5 minutes, lowering heat as needed to maintain a gentle simmer.
- Sweeten and Brew Tea: Stir in the dark brown sugar until dissolved. Remove from heat and add black tea bags. Cover and steep for 10 minutes to infuse the flavors fully.
- Strain and Add Espresso: Set a fine mesh strainer over a bowl and pour the tea mixture through to remove all spices, tea bags, and ginger. Discard the solids. Stir in cooled espresso or strong brewed coffee. Allow to cool completely.
- Make the Pumpkin Cream: In a large bowl, combine mascarpone cheese and vanilla extract. In a separate chilled mixing bowl, whip the heavy cream until soft peaks form. Gradually fold the whipped cream into the mascarpone mixture, then gently fold in canned pumpkin puree, dark brown sugar, sea salt, and ground spices (cardamom, cinnamon, ginger, cloves) until well combined and smooth.
- Assemble the Tiramisu: Briefly dip each ladyfinger into the cooled chai espresso soak, ensuring they are moist but not soggy. Arrange a layer of soaked ladyfingers evenly in the bottom of your serving dish.
- Add Pumpkin Cream Layers: Spread half of the pumpkin cream mixture evenly over the ladyfingers. Repeat with another layer of dipped ladyfingers and the remaining pumpkin cream.
- Chill the Dessert: Cover with plastic wrap and refrigerate for at least 8 hours or overnight to allow flavors to meld and the tiramisu to set.
- Serve: Before serving, optionally dust the top with cocoa powder or a sprinkle of cinnamon for added decoration and spice.
Notes
- Ensure ladyfingers are only briefly dipped in the chai espresso mixture to avoid sogginess.
- Use canned pumpkin puree for the best texture and flavor; fresh pumpkin puree may be too watery.
- The tiramisu benefits greatly from resting overnight to develop its full flavor and set properly.
- This dessert is naturally gluten-free if using gluten-free ladyfingers.
- Adjust sugar amount in pumpkin cream based on personal sweetness preference.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Italian-American