This pumpkin chai tiramisu is an easy no-bake autumn dessert with just the right hint of chai tea!
I was discussing fall desserts with my baby sister one day and she suggested a pumpkin tiramisu. I loved the idea! The thing is, baby sister doesn’t like coffee, at all, and if I make a dessert she inspired, it should be something she’ll eat. I thought about it a bit, and remembered my pumpkin chai macarons. Drawing inspiration from those flavors, I decided to whip up a delicious pumpkin chai tiramisu!
Is this tiramisu egg free?
To maintain simplicity in this dish, I opted for an “egg free” tiramisu filling. Usually, tiramisu has raw egg yolks whipped into the batter. This is safe, especially with the amount of sugar in the recipe, but I know it can make people nervous, and an “egg free” option is easier. I use the term “egg free” in quotations because no tiramisu recipe that uses lady fingers you find at the store is egg free as the lady fingers are made with eggs. Please keep this in mind should you be serving this dish to someone with allergies.
Back to how amazing this pumpkin tiramisu is. My in-laws were visiting when I made it, and we had a rather large meal for dinner the day I prepared the pumpkin chai tiramisu. I had pre-cut some slices for shooting, and even though my in-laws said they’d just take a bite or two to try, the plate was clean! The Godfather and I saved room to eat our slice – we love pumpkin chai!
You may either choose to serve this in a lot of smaller containers for dessert bars or individual plating, or do as I did and layer the tiramisu in a casserole dish. Tiramisu can be made up to 2 days in advance. Store in the refrigerator with plastic wrap pressed along the top of the pumpkin mousse layer to prevent drying. Wait to top with whipped cream until no more than a few hours before you plan to serve.
- 2 cups water
- 3 bags chai tea
- 1/3 cup granulated sugar
- 14 ounces lady fingers, 2 packages
- 1 1/2 cups heavy cream
- 2 tbsp granulated sugar
- 1 tsp vanilla extract
- 3/4 cup light brown sugar
- 1 15 ounce can pumpkin puree
- 8 ounces mascarpone cheese
- 1/4 tsp ground ginger
- 1/4 tsp salt
- 1/4 tsp cinnamon
- 1/4 tsp nutmeg
- 1 cup heavy cream plus 1 tbsp sugar to make whipped cream or a prepared whipped cream
- cinnamon for dusting, optional
- Bring the water and 1/3 cup sugar to a boil over medium heat, stirring frequently until the sugar dissolves. Transfer to a glass container and add the tea bags. Steep 3-4 minutes for a strong chai flavor, then remove the bags and set aside the tea.
- In a large mixing bowl or bowl of a stand mixer using a whisk attachment, whip together the heavy cream, vanilla extract, and 2 tbsp sugar until soft peaks form (whipped cream texture). Remove from the bowl.
- Place the pumpkin puree, mascarpone cheese, spices, and brown sugar into the same bowl and whip until light and fluffy. Fold the whipped cream mixture into the pumpkin mixture.
- Briefly dip a lady finger into the chai tea mixture and place into your serving dish. Repeat until you've filled the bottom of the dish with lady fingers. Top with half the pumpkin tiramisu mixture. Repeat with one more layer of lady fingers and the rest of the pumpkin mixture.
- Pipe or spread additional whipped cream on top of the tiramisu and dust lightly with cinnamon.
- Refrigerate at least one hour before serving to allow flavors to blend.
You may make this recipe up to a day in advance. Store in the refrigerator with plastic wrap. Press the plastic wrap gently along the top of the tiramisu without the whipped topping to prevent a skin from forming. For the best presentation, add the whipped topping layer and cinnamon dusting just before serving.
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