Masala Chai Tiramisu
A simple and unique masala chai tiramisu: chai-spiced soak, ladyfingers, whipped mascarpone cream — no raw eggs needed!
Servings: 16 servings
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
- 3 black tea bags
- 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
- Store covered in the fridge for up to 3 days. After that, cream may start to lose firmness.
- 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.
- 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.
- 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
Calories: 388kcal | Carbohydrates: 22g | Protein: 6g | Fat: 31g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 125mg | Sodium: 61mg | Potassium: 92mg | Fiber: 1g | Sugar: 8g | Vitamin A: 1183IU | Vitamin C: 0.3mg | Calcium: 87mg | Iron: 1mg
