"This pumpkin tiramisu recipe is a show-stopping fall dessert! No offense to pumpkin pie, but it might just steal the spotlight on your Thanksgiving dessert table. It features luxe layers of pumpkin cream, chai-soaked ladyfingers, and a gorgeous dusting of warm spices. Rich, creamy, and packed with fall flavors, it's impressive and delicious. It's been on my list to develop for months, ever since I made this strawberry tiramisu over the summer."
"It took me a few more tests than I expected (four, to be exact), but I can confidently say that this pumpkin tiramisu recipe does not disappoint. Instead of dipping the ladyfingers in the traditional mixture of espresso and rum, I skip the alcohol and add brown sugar and chai tea for aromatic depth of flavor. Then, I pile on a fluffy pumpkin mascarpone cream that's sweetened lightly with more brown sugar. A shower of cinnamon, cardamom, ginger, and cloves takes it over the top."
"You can simplify the chai tea mixture. I make the chai tea mixture for dipping the ladyfingers in the same way I make a chai latte. I toast whole spices on the stovetop, then steep them with black tea. This method creates wonderful depth of flavor, but if you'd like to streamline, you can skip the whole spices and simply use chai tea bags in place of the black tea."
Pumpkin tiramisu pairs chai-soaked ladyfingers with a fluffy pumpkin mascarpone cream to deliver rich fall flavors without baking. Ladyfingers are dipped quickly in a chai mixture made by toasting whole spices and steeping with black tea, though chai tea bags can be used for a simpler approach. The pumpkin cream is made by whipping pumpkin puree into heavy cream and folding it into mascarpone, sweetened lightly with brown sugar. The recipe omits alcohol, using brown sugar and chai for aromatic depth, and finishes with a dusting of cinnamon, cardamom, ginger, and cloves. The dessert is suitable for making ahead.
Read at Love and Lemons
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