Easy Masala Chai Tiramisu Recipe

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Easy Masala Chai Tiramisu Recipe

A simple and unique masala chai tiramisu: chai-spiced soak, ladyfingers, whipped mascarpone cream — no raw eggs needed!

Servings:

Author: Shreya Walia

Ingredients

Cream Layer:

3 c heavy cream
16 ounces mascarpone
3/4 c powdered sugar (or add an extra 1/4 cup if you like it more sweet!)
1 tsp cinnamon
1/2 tsp cardamom
Pinch of salt

Chai Dip:

2.5 cups water
1 large cinnamon stick
5 cloves
1/4 tsp peppercorns
1/4 tsp cardamom powder
1 tbsp brown sugar (or jaggery)
1/2 tsp vanilla bean paste
1 tsp rose water
1 tbsp heavy cream

Other

30 ladyfingers
1/4 cup sweetened cocoa powder

Instructions

Make the chai dip: Add water, cinnamon stick, cloves, peppercorns, and cardamom powder to a saucepan. Bring to a boil, then lower the heat and simmer for 8-10 minutes. Add black tea bags and simmer for another 2-3 minutes. Remove from heat, then stir in brown sugar or jaggery, vanilla bean paste, rose water, and a splash of cream. Let the mixture cool completely before using.
Whip the cream layer: In a large mixing bowl, beat the heavy cream with powdered sugar, cinnamon, cardamom, and a pinch of salt until soft peaks form. Then, add the mascarpone and whip again until the mixture is smooth and creamy.
Assemble the tiramisu: Quickly dip each ladyfinger into the cooled chai mixture—just a light dunk on each side so they don’t get soggy. Arrange half of them in a single layer in your dish, spread half of the cream mixture on top, then repeat with another layer of soaked ladyfingers and the remaining cream.
Chill and serve: Cover and refrigerate for several hours, or overnight if you can. Right before serving, dust the top with sweetened cocoa powder, then slice and serve chilled.

Notes

Storage: Store covered in the fridge for up to 3 days. After that, cream may start to lose firmness.

Substitutions: If you don’t have rose water, you can omit — it’s subtle but lovely. You may also substitute brown sugar with jaggery or dark muscovado for deeper flavour.

Freezing: You can freeze the assembled dessert (without top dusting) for up to 3 months. Thaw overnight in the fridge and dust with spice or cocoa before serving.

Ingredient tips: Ensure mascarpone is at room temperature before folding into whipped cream (to avoid grainy texture). Use ladyfingers that are dry but still fresh; avoid ones that are broken or overly brittle.

Nutrition