Ingredients
Method
Make the pumpkin mascarpone cream
- Beat the mascarpone until smooth, then add pumpkin puree, powdered sugar, pumpkin pie spice, cinnamon, and vanilla and mix until fully combined.
- Fold the whipped heavy cream into the mascarpone mixture until no streaks remain, then refrigerate.
Soak and layer
- Mix the chai tea, maple syrup, and pumpkin pie spice in a shallow bowl.
- Quickly dip each ladyfinger into the chai mixture and arrange in a single layer in a 9x13 dish.
- Spread half of the pumpkin mascarpone cream over the ladyfingers.
- Repeat with a second layer of dipped ladyfingers and spread the remaining pumpkin mascarpone cream on top.
- Dust generously with cocoa powder and pumpkin pie spice.
Chill
- Refrigerate for 6 hours or overnight until set and sliceable.
Notes
Pro tip: dip the ladyfingers quickly so they soak through but don’t turn to mush, keeping distinct layers for clean slices. Store covered in the refrigerator for up to 3 days; freeze not recommended for best texture. If you want a lighter dessert, use a reduced-fat mascarpone substitute and whip heavy cream until still thick, though the final set may be slightly softer.
