Spiced Pumpkin & Mascarpone Tea-ramisu
Leaves changing hues and a chill in the air means it's the finally the time of year to start cooking with pumpkin. This year, we're all about this easy take on classic tiramisu, made with tea instead of coffee, and layered with sweet mascarpone cheese and silky pumpkin purée. If you have some rum on hand, feel free to add a couple tablespoons to your tea mixture before you soak the biscuits.
WHAT YOU'LL NEED • 4 cups boiling water
• 2 chai tea bags • 1 cup heavy whipping cream (35%) • 1/2 cup granulated sugar • 1 tub (225g) mascarpone cheese • 1 cup pumpkin purée • 1-1/2 tsp cinnamon • 1/2 tsp ground ginger • Pinch freshly grated nutmeg • 1 tsp vanilla extract
• 20 ladyfingers (approx)
In large shallow bowl. combine boiling water and tea bags. Let infuse for 4 minutes. Discard tea bags and set water aside.
In large bowl, beat 2/3 cups of the cream until soft peaks form. Add in sugar; beat until firm peaks form.
Transfer cream mixture to small bowl and set aside. In same large bowl, add in mascarpone; beat until fluffy. Beat in pumpkin purée until combined. Beat in 1 tsp of the cinnamon, the ginger, nutmeg and vanilla. Fold in reserved whipped cream.
Dip half of the ladyfingers, one at a time, into tea, making sure both sides are soaked in the mixture but biscuit stays intact and doesn’t become soggy. Layer in bottom of 5- x 8- inch dish.
Top with half of the mascarpone mixture, smoothing top.
Repeat soaking process with remaining ladyfingers; top with remaining mascarpone mixture. Whip remaining cream until firm peaks form. Spread overtop. Dust with remaining cinnamon.