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Pumpkin Date Tiramisù Recipe

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★★★★★

4.7 from 118 reviews

This Pumpkin Date Tiramisù is a festive twist on the classic Italian dessert, combining fragrant chai-soaked ladyfingers with a rich pumpkin and Medjool date cream layer spiced with pumpkin spice. Perfectly creamy and subtly sweet, this chilled dessert is an ideal treat for autumnal gatherings or holiday parties.

Ingredients

Scale

Chai Soak

  • 6 chai tea bags
  • 3 cups water
  • 180 grams Medjool dates (about 10 large dates), pitted
  • ¼ cup/50 grams granulated sugar

Pumpkin Date Butter

  • 1 (15-ounce) can pumpkin purée
  • 180 grams Medjool dates (about 10 large dates), pitted and chopped into paste (from soak prep)

Flavorings

  • 1 cup/200 grams granulated sugar
  • 1 tablespoon vanilla extract
  • 1 ½ teaspoons pumpkin spice, plus more for dusting
  • ½ 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

  1. Make the ladyfinger soak: In a small saucepan, bring 3 cups of water to a boil. Remove from heat and add the chai tea bags and pitted dates. Cover and steep for 12 minutes. Squeeze the liquid from the tea bags and strain the chai into a medium bowl. Squeeze excess liquid from the dates and stir the ¼ cup sugar into the chai. Set aside to cool.
  2. Prepare date paste: Place the soaked dates on a cutting board and finely chop into a thick paste to use in the pumpkin date butter.
  3. Make the pumpkin date butter: In a medium stainless steel saucepan, cook the pumpkin purée over medium-high heat, stirring frequently for about 10 minutes until it becomes thick, smooth, and most water has evaporated; a film will form at the bottom. Add the date paste and cook for 2 more minutes, stirring continuously. Transfer this mixture to a large bowl.
  4. Flavor the pumpkin mixture: To the pumpkin date butter in the large bowl, add 1 cup granulated sugar, vanilla extract, pumpkin spice, and salt. Stir thoroughly to combine and set aside to cool.
  5. Whip the heavy cream: Using an electric mixer or whisk, whip 2 cups of heavy cream until stiff peaks form, approximately 3 minutes.
  6. Combine mascarpone and pumpkin mixture: Gradually add dollops of mascarpone cheese to the cooled pumpkin date butter, whisking until fully incorporated. To loosen the mixture, slowly drizzle in the remaining 2 cups of heavy cream and mix until smooth. Gently fold the pumpkin mixture into the whipped cream using a silicone spatula, scraping the bowl until combined.
  7. Assemble the tiramisù: Quickly dip half of the ladyfingers one by one into the chai soak and arrange them evenly on the bottom of a 9-by-13-inch pan to cover the surface. Spread half of the pumpkin cream mixture evenly over the soaked ladyfingers. Repeat by dipping the remaining ladyfingers and layering them on top. Finish by spreading the remaining pumpkin cream over the top layer.
  8. Chill and serve: Cover the tiramisù and refrigerate for at least 6 hours, preferably up to 4 days for best flavor. Just before serving, dust the top generously with pumpkin spice.

Notes

  • For best results, chill the tiramisù for a minimum of 6 hours to allow flavors to meld and for the dessert to set properly.
  • Use freshly ground pumpkin spice or store-bought for convenience.
  • If Medjool dates are not available, other soft dates can be used but may alter sweetness and texture.
  • This dessert contains dairy and is not suitable for vegan diets.
  • Use a gentle touch when dipping ladyfingers to avoid overly soggy layers.
  • The tiramisù can be refrigerated for up to 4 days; however, it is best enjoyed within 2 days for optimal texture.

Keywords: Pumpkin tiramisù, pumpkin dessert, chai tiramisù, fall dessert, Thanksgiving dessert, layered dessert, mascarpone tiramisù, pumpkin spice dessert

Find it online: https://thefoodrecipe.com/pumpkin-date-tiramisu-recipe/