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Chai Tiramisu Recipe

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4 from 39 reviews

Chai Tiramisu is a delightful fusion dessert that combines the creamy richness of traditional tiramisu with the warm, aromatic spices of chai tea. Layers of ladyfingers soaked in spiced chai tea are alternated with a smooth mascarpone and whipped cream mixture, then chilled to set, offering a perfect balance of sweetness and spice in every bite.

  • Total Time: 8 hours 50 minutes
  • Yield: 9 servings

Ingredients

Chai Tea Soak

  • 2 cups boiling water
  • 2 tbsp chai masala
  • 2 inch knob fresh ginger (smashed)
  • 1/4 cup white granulated sugar

Mascarpone Mixture

  • 5 large egg yolks
  • 1/2 cup white granulated sugar
  • 1/2 tsp ground cardamom
  • 1/4 tsp salt
  • 1 tbsp vanilla extract
  • 16 oz mascarpone cheese (cold from the refrigerator)
  • 1 1/2 cups heavy cream (chilled)

Assembly

  • 28 hard ladyfingers

Chai Spice Topping

  • 1 tbsp ground cinnamon
  • 3/4 tsp ground cardamom
  • 3/4 tsp ground ginger
  • 1/4 tsp allspice
  • 1/4 tsp ground cloves
  • 1/4 tsp ground nutmeg

Instructions

  1. Prepare Chai Tea Soak: Bring 2 cups of water to a boil and add 2 tablespoons of chai masala along with the smashed ginger. Simmer for 3 minutes, then remove from heat and steep for an additional 3 minutes to allow the flavors to develop fully.
  2. Sweeten and Cool Chai Tea: Stir in 1/4 cup of white granulated sugar into the chai tea, then strain to remove solids. Let the sweetened chai cool to room temperature before using.
  3. Cook Egg Yolk Mixture: Place a large heatproof bowl over a pot of gently simmering water, ensuring the bowl’s bottom does not touch the water. Add 5 egg yolks, 1/2 cup sugar, 1/2 teaspoon ground cardamom, and 1/4 teaspoon salt. Whisk constantly until sugar dissolves and the mixture thickens to a pale, foamy consistency (about 8-10 minutes). Remove from heat and stir in 1 tablespoon vanilla extract. Allow to cool to room temperature.
  4. Prepare Mascarpone Cream: In a separate bowl, beat 16 ounces of cold mascarpone cheese with a hand mixer on low speed for about 15-30 seconds until smooth but not grainy.
  5. Whip Heavy Cream: Gradually add 1 1/2 cups chilled heavy cream to the mascarpone on low speed, then increase to medium-high and whip until firm peaks form, about 1-2 minutes.
  6. Combine Cream and Egg Mixture: Gently fold half of the cooled egg yolk mixture into the mascarpone cream until smooth, then fold in the remaining half until fully incorporated.
  7. Assemble Tiramisu: Quickly dip each ladyfinger into the cooled chai tea soak, coating all sides but not soaking too long. Arrange a single even layer in an 8×8-inch baking dish.
  8. Add Cream Layer: Spread half of the mascarpone mixture evenly over the ladyfingers. Repeat by dipping and layering the remaining ladyfingers, then top with the remaining mascarpone mixture, smoothing the surface.
  9. Chill and Set: Refrigerate the assembled tiramisu for at least 8 hours, preferably up to 24 hours, to allow flavors to meld and the dessert to set fully.
  10. Prepare Chai Spice Topping: Mix together cinnamon, cardamom, ginger, allspice, nutmeg, and cloves in a small bowl. Just before serving, dust the top of the tiramisu with this chai spice blend for an aromatic finishing touch.

Notes

  • Use cold mascarpone and chilled heavy cream for best whipping results.
  • Do not soak the ladyfingers for too long to avoid them becoming soggy.
  • For a non-alcoholic dessert, ensure your ladyfingers are free from alcohol.
  • This tiramisu improves in flavor if left to chill overnight.
  • Handle the egg yolk mixture carefully to avoid scrambling by whisking gently over simmering water.
  • Adjust chai masala spice level according to your preference.
  • Author: Madelynn
  • Prep Time: 40 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: Fusion
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/chai-tiramisu-recipe/