Pumpkin Date Tiramisù Recipe
Introduction
This Pumpkin Date Tiramisù offers a seasonal twist on the classic Italian dessert, blending warm chai spices, creamy pumpkin, and sweet dates. Perfect for autumn gatherings, it’s a luscious treat that combines comforting flavors with a light, airy texture.
Ingredients
- 6 chai tea bags
- 180 grams Medjool dates (about 10 large dates), pitted
- 1/4 cup (50 grams) granulated sugar
- 1 (15-ounce) can pumpkin purée
- 1 cup (200 grams) granulated sugar
- 1 tablespoon vanilla extract
- 1 1/2 teaspoons store-bought or homemade pumpkin spice, plus more for dusting
- 1/2 teaspoon fine salt
- 4 cups (914 grams) heavy cream
- 1 pound (454 grams) mascarpone cheese
- 2 (7-ounce/200-gram) packages ladyfingers
Instructions
- Step 1: Make the ladyfinger soak by boiling 3 cups of water in a small saucepan. Remove from heat, add the chai tea bags and dates, cover, and steep for 12 minutes. Squeeze the tea bags to release the liquid, strain the chai into a medium bowl, and press any extra liquid out of the dates. Stir the 1/4 cup sugar into the chai and set aside to cool.
- Step 2: Finely chop the soaked dates into a thick paste using a cutting board and knife.
- Step 3: In a medium saucepan, cook the pumpkin purée over medium-high heat, stirring frequently for about 10 minutes until it thickens and becomes silky. Add the date paste and cook for 2 more minutes, stirring constantly.
- Step 4: Transfer the pumpkin and date mixture to a large bowl. Stir in 1 cup sugar, vanilla extract, pumpkin spice, and salt. Set the mixture aside to cool completely.
- Step 5: Whip 2 cups of the heavy cream with an electric mixer or whisk until stiff peaks form, about 3 minutes.
- Step 6: Gradually whisk the mascarpone cheese into the cooled pumpkin mixture until smooth. Slowly drizzle in the remaining 2 cups of heavy cream, mixing to combine. Fold the pumpkin mixture gently into the whipped cream using a spatula until fully incorporated.
- Step 7: Assemble the tiramisù by dipping half of the ladyfingers one by one into the chai soak and lining them at the bottom of a 9-by-13-inch pan. Spread half of the pumpkin cream mixture evenly over the ladyfingers. Repeat with the remaining soaked ladyfingers and pumpkin cream. Cover and refrigerate for at least 6 hours or up to 4 days.
- Step 8: Just before serving, dust the top with additional pumpkin spice for a festive touch.
Tips & Variations
- For a stronger chai flavor, steep the tea bags longer or add extra spice like cinnamon or cloves to the soak.
- Using homemade pumpkin spice allows you to customize the balance of spices to your liking.
- Swap Medjool dates for dried apricots or figs if you prefer a different natural sweetness.
- Serve in individual glasses for an elegant presentation and easier portioning.
Storage
Store the tiramisù covered in the refrigerator for up to 4 days. Allow it to come to room temperature for about 10 minutes before serving for the best texture and flavor. Avoid freezing, as the cream and texture may not hold up well.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare this tiramisù ahead of time?
Yes, this dessert is ideal to make a day or two in advance. Chilling allows the flavors to meld and the ladyfingers to soften perfectly.
What can I substitute for mascarpone cheese?
If mascarpone is unavailable, you can blend cream cheese with a little heavy cream to mimic the texture, though the flavor will be slightly different.
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Pumpkin Date Tiramisù Recipe
- Total Time: 6 hours 40 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This Pumpkin Date Tiramisù is a delightful twist on the classic Italian dessert, combining the rich flavors of pumpkin, spiced chai tea, and sweet Medjool dates. Layers of chai-soaked ladyfingers are topped with a luscious pumpkin-date mascarpone cream, infused with warm pumpkin spice for a festive, creamy dessert perfect for fall and holiday seasons.
Ingredients
Scale
Chai Soak
- 3 cups water
- 6 chai tea bags
- 180 grams Medjool dates (about 10 large dates), pitted
- 1/4 cup (50 grams) granulated sugar
Pumpkin Date Butter
- 1 (15-ounce) can pumpkin purée
- 180 grams (about 1/2 cup plus 2 tablespoons) Medjool date paste (made from chopped dates)
- 1 cup (200 grams) granulated sugar
- 1 tablespoon vanilla extract
- 1 1/2 teaspoons pumpkin spice, store-bought or homemade, plus more for dusting
- 1/2 teaspoon fine salt
Cream Mixture
- 4 cups (914 grams) heavy cream, divided
- 1 pound (454 grams) mascarpone cheese
Assembly
- 2 (7-ounce/200-gram) packages ladyfingers
Instructions
- Make the ladyfinger soak: In a small saucepan, bring 3 cups of water to a boil. Remove pan from heat, add the chai tea bags and pitted dates; cover and steep for 12 minutes. Squeeze the tea bags to extract flavor, strain the chai liquid into a medium bowl, squeezing excess liquid from the dates as well. Stir in 1/4 cup (50 grams) sugar until dissolved. Set aside to cool.
- Prepare date paste: Place the soaked dates on a cutting board and finely chop them into a thick, sticky paste to be added to the pumpkin mixture later.
- Make the pumpkin date butter: In a medium stainless steel saucepan over medium-high heat, cook the pumpkin purée for 10 minutes, stirring frequently until it becomes silky, smooth, and thick as most water evaporates. A thin film will form at the bottom of the pan. Add the date paste and cook for an additional 2 minutes, stirring continuously.
- Mix in flavorings: Transfer the pumpkin date mixture to a large bowl. Add 1 cup sugar, vanilla extract, 1 1/2 teaspoons pumpkin spice, and 1/2 teaspoon salt. Stir to combine well and set aside to cool completely.
- Whip the cream: Using an electric mixer or whisk, whip 2 cups of heavy cream until stiff peaks form, which should take about 3 minutes. This whipped cream will help lighten the mascarpone mixture.
- Combine mascarpone and pumpkin mixture: Gradually whisk dollops of mascarpone cheese into the cooled pumpkin date butter until fully combined. Slowly drizzle in the remaining 2 cups of heavy cream to loosen the mixture and blend evenly. Gently fold this mixture into the whipped cream using a silicone spatula, working under and over the cream, scraping the bowl’s sides and bottom until fully incorporated.
- Assemble the tiramisù: Quickly dunk half of the ladyfingers, one at a time, into the cooled chai soak and line the bottom of a 9-by-13-inch pan until fully covered. Spread half of the pumpkin mascarpone mixture evenly over the soaked ladyfingers. Repeat with the remaining ladyfingers soaked in chai and top with the remaining pumpkin mixture, spreading into an even layer.
- Chill and serve: Cover the assembled tiramisù and refrigerate for at least 6 hours or up to 4 days for the flavors to meld and the dessert to set. Just before serving, dust the top generously with additional pumpkin spice for garnish and aroma.
Notes
- Use ripe Medjool dates for natural sweetness and a soft, sticky texture perfect for the date paste.
- Ensure the pumpkin purée is well cooked and thickened to avoid excess moisture in the dessert.
- The chai soak is essential to infuse the ladyfingers with warm spices; do not soak too long or they will become soggy.
- For best results, chill the tiramisù for at least 6 hours so the layers set properly.
- You can prepare the dessert up to 4 days in advance, making it ideal for entertaining.
- For a homemade pumpkin spice mix, combine cinnamon, nutmeg, ginger, cloves, and allspice.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Italian-American
Keywords: pumpkin tiramisù, chai tiramisù, pumpkin spice dessert, date mascarpone, fall dessert, no bake tiramisù, holiday dessert
