Description
Luscious, velvety No-Bake Pumpkin Tiramisu layered with chai-spiced espresso dipped ladyfingers and whipped pumpkin mascarpone cream.
Ingredients
Chai Espresso Syrup:
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
Ladyfingers & Spices:
24 to 30 dry savoiardi ladyfingers, exact number will depend on your baking dish
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
1. Simmer cloves, cardamom, cinnamon sticks, star anise, peppercorns, water, ginger, and brown sugar for 10 minutes; steep tea bags for 5 minutes, strain, and stir in espresso to cool.
2. Beat mascarpone cheese, pumpkin puree, brown sugar, vanilla extract, and salt until smooth; whip heavy cream to stiff peaks and fold into pumpkin mixture.
3. Briefly dip half of the ladyfingers into chai espresso syrup for 1 to 2 seconds per side and layer in a baking dish.
4. Spread half of pumpkin cream over ladyfingers, repeat with remaining dipped ladyfingers, and top with remaining cream.
5. Whisk ground cardamom, cinnamon, ginger, and cloves; dust evenly over top with a fine-mesh sieve.
6. Cover and chill in the refrigerator for at least 6 to 8 hours (or overnight) before slicing and serving cold.
Notes
Dip ladyfingers quickly to prevent sogginess. Chill for at least 6 to 8 hours so layers set cleanly.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert / Tiramisu
- Method: No-Bake
- Cuisine: Italian / American
Nutrition
- Calories: 340
- Sugar: 24g
- Sodium: 85mg
- Fat: 24g
- Saturated Fat: 24g
- Unsaturated Fat: 24g
- Trans Fat: 24g
- Protein: 5g