A Thanksgiving Alternative: Pumpkin Chai Tiramisu

After only marginal success with the pumpkin roll, I decided that rather than risk another fail on Thanksgiving day, I’d keep searching for the perfect dessert. You guys, I found it! I’m particularly excited because I made this recipe my own, which is something I rarely do with baking.

While I’ve seen recipes for Pumpkin Tiramisu and recipes for Chai Tiramisu, I’ve yet to see one that combines the two. When I looked up pumpkin tiramisu recipes, some used coffee as the soaking liquid and some used straight booze, both of which seemed to miss the mark for me in terms of flavor pairings. After a little brainstorming I had that lightbulb moment: Use chai. Its rich flavor and spiciness are the perfect pairing for the bright pumpkin flavor.

Take a peek:

I used a Cooking Light Tiramisu recipe as my base and doctored it with fall flavors. As you can see, the original recipe strays quite far from a traditional tiramisu - no mascarpone and whipped topping! – so if you’re a purist, you may disapprove. However, I’ve made the recipe many times before and have found it so tasty and foolproof, that I use it every time (with some slight modifications in technique).

Here’s my doctored recipe. For Thanksgiving, the only change I might make is replacing the white rum with a dark rum or maybe even a spiced rum! The rum was fine, but a little splash of Captain Morgans couldn’t hurt, right? Now that I know this works with pumpkin, I want to make other versions. I think you could adapt it for any season. Doesn’t coconut and Malibu sound divine?

In the meantime, here’s the pumpkin chai tiramisu recipe. My tweaks are in bold:

• 1 cup cold water
• 1 (14-ounce) can fat-free sweetened condensed milk
• 1 (1.4-ounce) package sugar-free vanilla instant pudding mix
• 1 (8-ounce) block 1/3-less-fat cream cheese, softened – reduced to 3 ounces
• 1 (8-ounce) tub frozen reduced-calorie whipped topping, thawed
• 1 cup hot water
• 1/2 cup Kahlúa (coffee-flavored liqueur) – replaced with light rum. Could use dark or spiced rum
• 1 tablespoon instant espresso – replaced with 2 fragrant Chai tea bags (like Tazo)
• 24 soft ladyfingers (2 [3-ounce] packages) – replaced with 3 sleeves hard ladyfingers
• 3 tablespoons unsweetened cocoa, divided
• 1 cup canned pumpkin
• 1 ¼ teaspoons cinnamon, divided
• Combine a dash nutmeg, ginger, and cinnamon to form 1/4 teaspoon, or use pumpkin pie spice.

Combine first 3 ingredients, plus ¾ cups pumpkin in a large bowl, beat on low until combined. Cover surface with plastic wrap; chill 30 minutes or until firm.

Remove plastic, and beat in cream cheese, remaining pumpkin, 1 teaspoon of cinnamon, plus the spice blend. Beat with a mixer at medium speed until well blended. Gently fold in whipped topping.

Steep teabags in hot water for a few minutes. Discard bags and combine tea with rum in a wide, flat bowl. Start dipping each ladyfinger individually in the chai mixture, turning on each side until well soaked. Place the ladyfingers on the bottom of a 9x12 dish until dish is covered in a single layer of cookies.

Spread one-half of the cream evenly over ladyfingers. Put the remaining ¼ teaspoon cinnamon and the cocoa powder in a sifter or small sieve. Sift about 1/3 of mixture over the first cream layer. Repeat layers, ending with cocoa. You should put about 2/3 of the cocoa on the top, so it is completely covered and no cream shows. Cover and chill at least 8 hours (I think overnight is ideal).

Here's a few more pics of the dessert in progress. Make it!

Happy Fall!
Madcap B