Easy Masala Chai Tiramisu Recipe

I’ve always loved the idea of merging cultures on a plate — so when I got the inspiration to infuse my favourite chai spices (cinnamon, cardamom, cloves) into a tiramisu, it seemed like the perfect way to elevate the familiar into something new. This easy tiramisu recipe blends those warm spices with the creamy mascarpone layer and chai dipped ladyfingers, delivering something both comforting and adventurous.

Whether you’re making this for Diwali, a cozy dinner party, a weekend treat, or simply because you deserve something nice, this recipe hits the mark. And, if you’re in the mood for more elevated sweet treats, check out my saffron rose kulfi, pistachio kulfi, or my salted caramel cheesecake cookies.

Key Ingredients for my Easy Tiramisu Recipe
Do You Need Eggs to Make a Tiramisu recipe?
How to Make my Easy Masala Chai Tiramisu Recipe
My Pro Tips
Serving Suggestions
FAQ

Key Ingredients for my Easy Tiramisu Recipe

Mascarpone Cheese: The heart of any tiramisu. It’s rich, creamy, and smooth—no tang, just pure silk. Room temperature mascarpone blends best for that velvety texture.

Heavy Cream: The key to making this an easy tiramisu recipe! Instead of raw eggs, we’re whipping heavy cream into to soft peaks, which keeps the filling light yet luscious.

Powdered Sugar: Dissolves easily and adds just enough sweetness without graininess.

Cinnamon + Cardamom: The chai twist. Cinnamon adds warmth; cardamom brings a floral, citrusy note that ties the dessert together.

Ladyfingers: The base and structure. Dip them quickly in the chai mixture so they soften without turning soggy.

Chai Dip: A fragrant mix of cinnamon stick, cloves, peppercorns, cardamom, black tea, brown sugar (or jaggery), vanilla, rose water, and a splash of cream. It replaces espresso and infuses every bite with cozy chai flavor.

Pinch of Salt: Rounds out the sweetness and makes the spices shine.

Do You Need Eggs to Make a Tiramisu recipe?

One of the most common questions people ask me about tiramisu is – “Do you need eggs to make tiramisu?” And “Can a tiramisu be made without raw eggs?” In my opinion, it absolutely can be made without eggs! That’s what makes this recipe so quick and easy too.

Traditional tiramisu uses raw egg yolks (and sometimes egg whites) whisked into a zabaglione (custard) then folded into mascarpone. But many home-cooks (and recipe creators) avoid raw eggs for simplicity.

Whipping heavy cream gives you volume and lightness (just like egg whites would). Mascarpone gives body and richness (just like the egg yolk custard would). The layered structure and soaking of ladyfingers stay the same. So, even though this is a simplified, easy tiramisu recipe, you still get enough of the classic flavors and textural elements of traditional tiramisu (like the soft sponge fingers and creamy layers).

How to Make my Easy Masala Chai Tiramisu Recipe

Make the chai dip: Simmer your water and spices for 8-10 minutes. Add tea bags and boil for 2-3 more minutes, remove from heat, then stir in brown sugar, vanilla, rose water, and a splash of cream. Let it cool completely before using.
Whip the cream layer: Beat heavy cream with powdered sugar, cinnamon, cardamom, and salt until soft peaks form. Add mascarpone and whip again.
Assemble the tiramisu: Quickly dip each ladyfinger into the cooled chai mixture. Arrange a layer of soaked ladyfingers in your dish, spread half the cream on top, then repeat.
Chill and serve: Cover and refrigerate for at least a few hours, or overnight. Dust with cocoa powder before serving and enjoy chilled.

My Pro Tips

Don’t rush layering. Smooth and even layers help the dessert set cleanly and look beautiful when sliced.

Don’t oversoak the ladyfingers. A quick dip—no more than one second per side—is all you need. Any longer and they’ll collapse into mush.

Use room-temperature mascarpone. Cold mascarpone can seize up when mixed with whipped cream, creating a grainy or curdled texture.

Whip the cream just until soft peaks form. Overwhipping makes the filling dense or even buttery. Stop as soon as it holds shape.

Chill thoroughly. Let the tiramisu rest at least 4–6 hours, but overnight gives the best texture and flavor. The longer it chills, the more cohesive and sliceable it becomes.

Taste your chai dip before using. If it’s too strong or bitter, add a splash of milk or extra cream to mellow it out.

Use high-quality tea and spices. Since the chai flavor is the star, good-quality ingredients make a noticeable difference.

Serving Suggestions

This masala chai tiramisu recipe is surprisingly versatile—it works for everything from a cozy night in to a full dinner party spread. The creamy texture and warm spice make it a natural fit alongside so many of my favorite desserts and drinks.

For a fun Italian dinner at home, serve this recipe with a plate of my Spicy Rigatoni with Burrata, Green Goddess Pasta, or my Creamy Pumpkin Pasta recipe.

For classic pairings, serve it with my Golden Milk recipe or my Masala Chai for the ultimate chai-on-chai moment.

If you’re baking for a special occasion like Diwali, serve this tiramisu with my Restaurant Style Mango Lassi, Paneer Tikka Kathi Roll, or Aloo Pakoras.

FAQ

How long should I chill this tiramisu recipe before serving?

For best texture and flavour, chill for at least 4–6 hours, though overnight is ideal. This allows the soaked ladyfingers to soften, the cream layer to set, and the flavours (especially the chai spices) to meld fully. Many recipe authors note that while 2–3 hours may “work”, it won’t be as firm or flavour-rich.

Can you make tiramisu the day before and is it okay to refrigerate it?

Yes — making it ahead is encouraged. In fact, many “make-ahead tiramisu” instructions recommend making the night before. Store it covered in the refrigerator and it will hold well for about 2‐3 days (cream layer may become softer after that). Proper coverage prevents it from absorbing fridge odours.

Why is my tiramisu watery or soggy?

That usually means the ladyfingers were over-soaked or the dessert wasn’t chilled long enough. Dip each cookie quickly—just one second per side—and give the tiramisu plenty of time to set in the fridge.

Can I make this tiramisu recipe without mascarpone?

If you can’t find mascarpone, you can substitute it with a mix of full-fat cream cheese. It won’t be exactly the same, but it’s a good backup that still gives you that creamy texture.