Individual Pumpkin Chai Tiramisu
Chai and pumpkin are a natural pairing. The rich spices in chai tea—cinnamon, cardamom, ginger, allspice, cloves, nutmeg—are very similar to those you’d put in a pumpkin pie. Here, we infuse these comforting flavors into a classic tiramisu, and the taste all depends on the quality of your ingredients. So splurge for a nice chai concentrate like Dona Chai or Tazo, the latter of which is a little easier to find in your grocery store’s tea aisle. Alternatively, ask your favorite coffee shop for a cup of their house chai concentrate. As for the ladyfingers, keep in mind that store-bought varieties can range from soft and spongy (like angel food cake) to hard and crunchy (like biscotti). Both kinds will work here, but if you're using the softer variety, stick to a light brushing of chai instead of a deep dip. This recipe is also egg-free, so you don't have to cook your yolks or worry about eating raw egg.
Ingredients
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- ½ cup granulated sugar
- ½ teaspoon vanilla extract
- Pinch kosher salt
- ¼ teaspoon ground ginger
- 1½ teaspoons ground cinnamon
- 1 cup heavy cream
- ¾ cup mascarpone cheese
- 1 cup chai tea concentrate (such as Tazo or Dona brand)
- 1 Tablespoon rum (optional)
- 15 dry ladyfingers
- ¼ cup cocoa powder
Instructions
- In a large bowl, whisk the pumpkin puree with the sugar, vanilla, salt, ground ginger, and ½ teaspoon of the ground cinnamon. Add the heavy cream and mascarpone. Using an electric hand mixer, beat the pumpkin mixture at medium speed until soft peaks form. Cover with plastic wrap or scrape into a pastry bag and refrigerate until ready to use.
- In a small bowl, combine the chai tea concentrate and the rum, if using. Working one at a time, dunk the ladyfingers in the chai mixture until nicely saturated but not falling apart. Arrange half of the ladyfingers in the bottom of 6 small glasses (about 7-ounce capacity; see Notes), breaking them into pieces to create an even layer. Top with half of the pumpkin custard. (You can use a spoon or a pastry bag to do this.)
- Repeat this process with the remaining ladyfingers and the remaining pumpkin custard, filling the glasses all the way to the top. Using an offset spatula or a knife, smooth the top of each glass. Cover loosely with plastic wrap and transfer to the refrigerator. Chill for at least 2 hours and up to overnight.
- When you’re ready to serve, remove the tiramisu from the refrigerator. In a small bowl, whisk the cocoa powder with the cinnamon. Using a fine mesh sieve, dust the top of each tiramisu with the cocoa powder mixture. Enjoy!
Notes
These 7-ounce bodega glasses from Crate & Barrel ($2.95 each) were used for this recipe.
MAKE AHEAD: The tiramisu can be assembled in advance and refrigerated overnight. Dust with the cocoa powder and cinnamon right before serving.
Tried this recipe?Let us know how it was!