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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Mai Chai Pumpkin Tarimisu

on December 17, 2018

Mai Chai Pumpkin Tiramisu (40)

Mai Chai Pumpkin Tiramisu (41)

Mai Chai Pumpkin Tiramisu (38)

Mai Chai Pumpkin Tiramisu (35)

Mai Chai Pumpkin Tiramisu (1)

Mai Chai Pumpkin Tiramisu (20)

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 work perfectly in coffees, smoothies, and just about any dessert. I’ve decided to make a Mai Chai Pumpkin Tarimisu. I’m going to be taking this dessert over to friends and family for Thanksgiving. I’ve posted a link below for the P.S.Flavor Spice Blends below.

https://m.facebook.com/psflavor/

Mai Chai Pumpkin Tiramisu (32)

Active Prep: 50 minutes
Total Time: 5 hours 10 minutes
Yields:  9 servings per pan
Equipment: a 9 x 11  baking dish or 2- disposable 9 x 9 pans with lids

Ingredients:
Pie Filling:
5 large egg yolks
1/4 cup granulated sugar
1/2 cup Kahlua (coffee liqueur)
8-ounces mascarpone cheese, room temperature
1 15-ounce can pumpkin puree
1 cup whipping cream
1/2 cup loosely packed brown sugar
3 teaspoons vanilla extract
1 teaspoon Mai Chai Spice

Espresso Syrup:
2 teaspoons instant espresso
1 1/2 cups water
1 teaspoon Mai Chai Spice
1/2 cup brown sugar
1 teaspoon Kahlua

Tiramisu Ingredients:
4 7-ounce packages Alessi Lady Fingers
1 bar of semi-sweet chocolate for grating
2 boxes of Turtle Pecan Biscottis, crushed

Directions:

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, stir until dissolved. Add the brown sugar, Mai Chai Spice, and Kahlua and stir until the sugar has dissolved completely about 2 minutes. Set aside to cool.

For the pie filling:
Do-it-yourself double boiler: Bring some water to a boil in a saucepan, then reduce the heat to a simmer. Place a heatproof mixing bowl that will cover the top of the pan, but does not sink the bowl all the way in.

Place the egg yolks in the mixing bowl. Add the granulated sugar and whisk 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 puree 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.

To assemble:
Arrange the ladyfingers in a single layer in the two 9 x 9 pans, braking 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 into a thin layer. Grate over a thin layer of the 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. Tiramisu will start to break down.

 

 

 

 

 

 

 

 

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