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: 1 hour 30 minutes
Inactive Prep Time: 4 hours
Total Time: 5 hours 30 minutes
Yields: 18 servings (2 (9 x 9-inch) disposable pans, 9 servings per pan)
Equipment: Stand mixer fitted with the whisk attachment, 1 (9 x 11) baking dish or 2 disposable (9 x 9-inch) pans with lids, 1 (3-quart) saucepot, 1 heat-proof mixing bowl, whisk, set of dry measuring cups, 1 liquid measuring cup, plastic wrap
Ingredients for the Filling:
5 large egg yolks, room temperature
1/4 cup granulated sugar
1/2 teaspoon of Kosher salt
1/2 cup Kahlùa (coffee liqueur)
1 (8-ounce) container of mascarpone cheese, room temperature
1 (15-ounce) can of 100% pumpkin purée
1 cup of heavy cream
1/2 cup loosely-packed light brown sugar
3 teaspoons of pure vanilla extract
1 teaspoon Mai Chai Spice, optional
Ingredients for the Espresso Syrup:
2 teaspoons instant espresso
1 1/2 cups water
1 teaspoon Mai Chai Spice
1/2 cup of light brown sugar
1 teaspoon of Kahlúa
Ingredients for the Tiramisu:
4 (7-ounce) packages of Alessi Lady Fingers
1 (4-ounce) bar of Ghirardelli semi-sweet chocolate, for grating
2 (6.88-ounce) boxes of Nonni’s Turtle Pecan Biscotti, crushed
Instructions for 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, stirring until dissolved. Add the brown sugar, Mai Chai Spice, and Kahlúa and stir until the sugar has dissolved completely, about 2 minutes. Set aside to cool.
Instructions for the Filling:
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 4-5 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 Biscuits. They do not have to be finely crushed.
Assemble:
Arrange the ladyfingers in a single layer in the two 9 x 9 pans, breaking as necessary to fit. -Next, 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 at least 4 hours.
There you have it, my Mai Chai Pumpkin Tarimisu.
Notes:
1) Best eaten within 24 hours, any longer, the Tiramisu will start to break down.
2) I’ll be traveling with this dessert, so I’ll be using the 2 disposable (9 x 9-inch) pans with lids. If you’re making this at home, you’ll need a 9×11 baking dish.
3) Linda Lou Hamel is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value are important to you, I recommend running the ingredients through the online nutritional calculator of your choice. Calories and values can vary depending on the brands you choose.
Mai Chai Pumpkin Tarimisu
Equipment
- 1 stand mixer Fitted with the whisk attachment
- 1 9 x 11 baking dish Substitute 2 disposable (9 x 9-inch) pans with lids
- 1 saucepot 3-quart
- 1 mixing bowl Heat-proof
- 1 whisk
- 1 Set of dry measuring cups
- 1 liquid measuring cup
- plastic wrap
Ingredients
Ingredients for the Filling:
- 5 large egg yolks Room temperature
- 1/4 cup granulated sugar
- 1/2 tsp kosher salt
- 1/2 cup Kahlùa Coffee liqueur
- 1 8-ounce container mascarpone cheese Room temperature
- 1 15-ounce can pumpkin purée 100%
- 1 cup heavy cream
- 1/2 cup light brown sugar Loosely-packed
- 3 tsps pure vanilla extract
- 1 tsp Mai Chai Spice Optional
Ingredients for the Espresso Syrup:
- 2 tsps instant espresso
- 1 1/2 cups water
- 1/2 cup light brown sugar
- 1 tsp Kahlúa
Ingredients for the Tiramisu:
- 4 7-ounce packages Alessi Lady Fingers
- 1 4-ounce bar Ghirardelli semi-sweet chocolate For grating
- 2 6.88-ounce boxes Nonni's Turtle Pecan Biscotti, Crushed
Instructions
- Instructions For 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, stirring until dissolved. Add the brown sugar, Mai Chai Spice, and Kahlúa and stir until the sugar has dissolved completely, about 2 minutes. Set aside to cool.Instructions For The Filling: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 simmering water, using a rubber spatula to scrape the bottom of the bowl, until the mixture is thick, about 4-5 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 Biscuits. They do not have to be finely crushed.Assemble:Arrange the ladyfingers in a single layer in the two 9 x 9 pans, breaking as necessary to fit.- Next, 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 at least 4 hours.There you have it, my Mai Chai Pumpkin Tarimisu.
Notes
1) Best eaten within 24 hours, any longer, the Tiramisu will start to break down.
2) I'll be traveling with this dessert, so I'll be using the 2 disposable (9 x 9-inch) pans with lids. If you're making this at home, you'll need a 9x11 baking dish.
3) Linda Lou Hamel is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value are important to you, I recommend running the ingredients through the online nutritional calculator of your choice. Calories and values can vary depending on the brands you choose.https://lindalouhamel.com/2014/11/29/thanksgiving-dinner/
