Pumpkin Chai Tiramisu (No-Bake Cozy Fall Dessert)
A no-bake Pumpkin Chai Tiramisu made with creamy mascarpone, spiced pumpkin, and chai-soaked ladyfingers. This cozy fall dessert is simple, make-ahead friendly, and perfect for gatherings.
Yield: 4 people
Calories: 340kcal
Cost: $5
Equipment
- Hand Mixer or Stand Mixer
- Mixing Bowls
- Spatula
- shallow dish
- 8x8 inch glass dish
Materials
For the chai soak
- 2 cups chai tea cooled
- 2 tbsp maple syrup or honey
For the pumpkin cream layer
- 1 ½ cups mascarpone cheese room temperature
- 1 cup heavy cream whipped
- 1 cup pumpkin purée unsweetened
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 2 tsp pumpkin pie spice
For assembly
- 24–30 ladyfinger cookies
- 2 tbsp cocoa powder for dusting
- shaved chocolate or cinnamon for garnish (optional)
Instructions
- Brew the chai: Make strong chai tea, let it cool, then stir in maple syrup.
- Whip the cream: In a chilled bowl, beat heavy cream until soft peaks form.
- Mix the filling: In another bowl, blend mascarpone, pumpkin purée, powdered sugar, vanilla, and pumpkin spice until smooth. Gently fold in whipped cream.
- Dip the ladyfingers: Briefly dip each ladyfinger into cooled chai tea (1–2 seconds per side).
- Assemble the layers: Spread pumpkin cream on the bottom of the dish. Add a layer of dipped ladyfingers, then more pumpkin cream. Repeat until done, finishing with cream on top.
- Add toppings: Dust with cocoa powder and garnish with cinnamon or chocolate.
- Chill: Cover and refrigerate for at least 4 hours, or overnight for best results. Serve chilled.
Notes
Make this dessert a day ahead for the best flavor and texture.
Substitute cream cheese + heavy cream if mascarpone is unavailable.
Use coconut cream and dairy-free alternatives for a vegan version.
Store leftovers in the fridge for up to 3 days.