I’ve decided to make a Mai Chai Pumpkin Tarimisu and because we’ll be dining with family and friends, I think this would be a perfect ending to our Thanksgiving celebration.
I wanted to tell you about this AWESOME new spice blend from P.S. Flavor-Spice Blends called Mai Chai. I suppose I’d describe it as a warm combination of spices that works perfectly in coffees, smoothies, and even ice cream.
P.S. Flavor-Spice Blends by Pam Smith, RDN.
Pam Smith, with daughter and moderator Nicole Smith Talbott, holds monthly Facebook Live classes for P.S. Flavor Club. Available are 3-month seasonal kits, you can go to http://www.psflavorclub.com. or https://m.facebook.com/psflavor
Prep: 50 minutes
Total Time: 5 hours 10 minutes
Yields: 9 servings per pan
Equipment: Stand mixer, 1 (9 x 11) baking dish or 2-disposable (9 x 9-inch) pans with lids, 1 (3-quart) saucepot, heat-proof mixing bowl
5 large egg yolks, room temperature
1/4 cup granulated sugar
1/2 teaspoon of Kosher salt
1/2 cup Kahlua (coffee liqueur)
1 (8-ounce) container of mascarpone cheese, room temperature
1 (15-ounce) can pumpkin purée
1 cup whipping cream
1/2 cup loosely-packed light brown sugar
3 teaspoons vanilla extract
1 teaspoon Mai Chai Spice
2 teaspoons instant espresso
1 1/2 cups water
1 teaspoon Mai Chai Spice
1/2 cup brown sugar
1 teaspoon Kahlua
4 (7-ounce) packages Alessi Lady Fingers
1 bar of semi-sweet chocolate for grating
2 boxes of Turtle Pecan Biscottis, crushed
The Espresso Syrup:
Bring 1 1/2 cups of water to a boil in a small saucepan. Remove the pan from the heat and slowly add the instant espresso powder, stir until dissolved. Add the brown sugar, Mai Chai Spice, and Kahlua and stir until the sugar has dissolved completely for about 2 minutes. Set aside to cool.
Start by making a do-it-yourself double boiler:
Bring some water to a boil in a 3-quart saucepot, then reduce the heat to a simmer. Place a heatproof mixing bowl on top leaving 2 to 3 inches of space between the water and the bottom of the bowl.
Place the egg yolks in the mixing bowl. Add the granulated sugar and Kosher salt whisking until the yolks start to turn pale. Place the mixing bowl on top of the saucepan with the simmering water. Slowly add the Kahlua and whisk to combine. Cook over the simmering water, using a rubber spatula to scrape the bowl, until thick, about 4 to 5 minutes. Remove the bowl from the heat, cover with plastic wrap and refrigerate until cool, 30 minutes.
Place the mascarpone cheese and pumpkin purée in a large mixing bowl and stir until smooth. In a stand mixer fitted with the whisk attachment, combine the whipping cream, brown sugar, vanilla extract, and Mai Chai Spice. Whip until not quite stiff peaks Add the whipped cream mixture to the pumpkin mixture, followed by the chilled egg mixture. Fold gently until well mixed. Cover and refrigerate for 1 hour.
Fill a large plastic bag with the biscotti. Using a meat mallet, break up the Turtle Pecan Biscottis. They do not have to be finely crushed.
Arrange the ladyfingers in a single layer in the two 9 x 9 pans, breaking as necessary to fit. Spoon 2 teaspoons of the espresso syrup over each ladyfinger. Add a third of the chilled pumpkin filling mixture on top and spread it into a thin layer. Grate over a thin layer of chocolate.
Repeat this process one more time in each pan, finishing with the crushed Turtle Pecan Biscotti. Cover and refrigerate for a minimum of 4 hours.
Note: Best eaten with 24 hours, any longer the Tiramisu will start to break down.