This Masala Chai Tiramisu is a quick and easy dessert made with your favorite Masala Chai recipe. It gives the classic Tiramisu a South Asian twist by using Masala Chai instead of coffee and flavoring the mascarpone cream with your favorite masala chai spices like cinnamon and cardamom. This recipe is very simple to make and can be made a day ahead, making it the perfect dessert for your Eid party.
Disclaimer: Before I begin this recipe, let me just say one thing so that Italians don’t come chasing me down the street – the original Tiramisu is the bomb. It’s delicious, authentic, and rich – it’s the perfect dessert. I LOVE a good ol’ coffee-soaked Tiramisu just as much as anyone else. It’s been a classic for decades for a very good reason! My ‘chai’ twist to the tiramisu is in no way “better” than the original, it’s just as good, but it gives the classic dessert a unique twist. It’s not a competition! 🙊
Now that we’ve gotten that out of the way, let’s get straight into it.
If there’s one thing everyone knows about me, it’s that I LOVE chai. Not the regular British ‘tea’ ( I can’t stand that), but the pure, delicious, milky, strong Indian masala chai. I can’t go a day without a cup of chai. Okay, I’m lying; two cups at least 😂. Half of my blood volume is probably replaced by chai at this point.
Given how much I love chai, I always try to include it in desserts. I’ve created plenty of chai desserts at this point, and there’s no stopping me! So when the idea of making a Tiramisu with chai instead of the usual coffee came to my mind, I really couldn’t pass it.
I was slightly scared of offending people, but hey, there’s nothing wrong with a little fusion dessert, right?
This recipe is as simple and straightforward as it can get. There’s really nothing different to it from a regular Tiramisu, except that the coffee is replaced with chai. If you’ve made a Tiramisu before, you’ll have no trouble at all!
Even if you haven’t, it’s really very simple to create. The first thing to know about this Masala Chai Tiramisu is that it’s a layered dessert, just like the original, which makes it perfect for sharing! It’s also something you can quickly whip up and store in the fridge a day before a party. It’s basically the perfect dessert for your next gathering. Simple, quick, and effective.
So here’s what’s inside the Masala Chai Tiramisu.
Like fusion desserts? You will love these recipes!
Chai-soaked ladyfingers
Ladyfinger biscuits create the base of this Tiramisu, just like the classic. If you’re not aware of ladyfingers – they’re hard Italian biscuits that soak up all the liquid they’re dipped into and become soft and almost cake-like. In a classic Tiramisu, the ladyfinger biscuits are soaked into warm black coffee. In my version, I have replaced the coffee with chai and soaked the ladyfinger biscuits in a classic Indian Masala Chai to give it the dessert that delicious, homey flavor. The dessert has two layers of chai-soaked ladyfingers.
I have shared my masala chai recipe below, but you can use your own chai recipe and personalize it your way. Feel free to add any spices that you like; I prefer to keep it simple and add only cardamom pods and cinnamon.
While dipping Ladyfinger biscuits in chai is pretty straightforward, here is an important thing to keep in mind. Dip each biscuit in the chai for only 5-6 secs and no longer. You will be tempted to hold it in the chai, but take my advice and dip it only for a flash.
If you dip the ladyfinger biscuits for too long, they might break. But even if they don’t, they will hold a lot of liquid which will be released while the Tiramisu is being set, leaving a puddle of chai at the bottom of your dish. That’s not what you want.
Make sure you fill all the corners by breaking the biscuits into smaller pieces.
Mascarpone cream
The chai-soaked ladyfinger layers are filled with delicious, indulgent mascarpone cream, just like the classic Tiramisu. Mascarpone is a creamy cheese that’s used to create this filling with sugar and eggs and pairs perfectly with the ladyfinger layers.
The mascarpone cream is made with three main ingredients – mascarpone, eggs, and sugar. We also use some supplementary ingredients in the cream, like vanilla, salt, and spices. The cream is very simple to make, but there are some tricky points. Here’s how to make the mascarpone cream successfully.
- Separate the egg whites and egg yolks, and make sure there are no egg yolks in the egg whites, or they will not whip properly.
- Add half the sugar into the egg yolks and whisk on high speed for 6-8 minutes. You want to ensure that the sugar is mixed into the yolks as much as possible, so keep mixing until the egg yolks are creamy, pale, and glossy. If you don’t mix the egg yolks for long enough, the cream will be loose and not fluffy and creamy.
- Add the mascarpone, vanilla, salt, and masala chai spices of your choice and mix for 2 minutes until you have a thick, creamy mixture.
- Now start whipping the egg whites while gradually adding the sugar. Whip them for 3-5 minutes until they form stiff peaks (which means that the cream holds its shape and forms stable peaks when you pick the whisk from it).
- Fold the egg whites into the egg yolk mixture using a silicone spatula. This is an important step – make sure you add the egg whites in three increments and fold them in very gently. If you are not gentle, the egg whites will deflate, and the cream will be loose and not fluffy.
- Mix until everything is combined, and the cream will be ready to use.
A note about eggs – This recipe (and every authentic Tiramisu recipe) uses raw eggs. Nowadays, almost all eggs that are available in stores are pasteurized. Pasteurized eggs are eggs that have been heated at a low, consistent temperature just long enough to kill any potentially harmful bacteria without actually cooking the eggs. These eggs are safe to eat raw. However, if you prefer not to eat raw egg yolks, you can whisk the egg yolks with sugar over a double boiler to cook them out.
Whipping cream
The dessert is finished with a layer of delicious sweetened whipping cream that perfectly complements the creamy, rich mascarpone cream. It adds a refreshing touch to the whole dessert and is an absolutely necessary addition.
You can decorate the Tiramisu however you like. I like to pipe dollops of whipping cream on the sides and top the center with chopped pistachios and rose petals.
The best part about this dessert is that you can create it any way you like. You can layer it in a big dish and make it into a sharing dessert, or layer it in small bowls or glasses to make individual servings. Any way you make it, it works just as well!
Easy, right? And oh so delicious! Your guests will think you’re a dessert wizard.
Ready to make this showstopping dessert? Let’s get started!
The recipe below is for a big, sharing-size Masala Chai Tiramisu, but you can adjust the quantity as per your preference.
PS: I always measure ingredients in grams, never in cups. Using a measuring scale is the only way to bake accurately. Cups are unreliable and can give different measurements, so I suggest you buy a measuring scale before you start baking! If you can’t get your hands on one, you can use the online tools for converting grams into cups; however, I do not guarantee their accuracy.
PPS: if you notice a * after any word, it means that there are additional tips about it after the recipe
Masala Chai Tiramisu
Equipment
- Electric or stand mixer
- Serving dish of choice. I recommend using a 7-inch rectangle or circle dish.
Ingredients
Masala Chai Ladyfingers
- 260 ml full-fat milk
- 260 ml water
- 14 gms loose black tea
- 14 gs Sugar
- 200 gms ladyfingers
- Whole spices of choice, I have used cinnamon and cardamom
Mascarpone Cream
- 2 eggs, separated
- 100 gs white granulated sugar, divided into two
- 250 gs mascarpone cheese
- 1 tsp vanilla essence
- 1/2 tsp salt
- 1/4 tsp cinnamon powder (or any masala chai spice of choice)
- 1/4 tsp cardamom powder (or any masala chai spice of choice)
Topping
- 100 ml whipped cream
- Chopped pistachios
Instructions
Masala Chai Ladyfingers
- Make the chai: In a saucepan, add milk, water, loose tea, and sugar as per your taste. Let the mix come to a boil on low heat, then let it simmer for 5-10 mins (more or less, depending on how strong you like it). You can also add your favorite spices (like cardamom, cinnamon, and ginger) if you want to give the chai a masala touch.260 ml full-fat milk, 260 ml water, 14 gms loose black tea, 14 gs Sugar, Whole spices of choice, I have used cinnamon and cardamom
- Let the chai cool, then pour it into a large flat dish. Dip the ladyfinger biscuits into the chai for 5-6 seconds and place them directly in your serving dish. Don’t soak the biscuits for too long; they absorb the liquid quickly and will either break or release the liquid in the serving dish while setting. Continue until the bottom layer of your serving dish is fully covered with ladyfingers200 gms ladyfingers
Mascarpone Cream
- Add the egg yolks and half of the sugar in a bowl and whip them on high speed with an electric mixer until the mixture is pale, creamy, and glossy; at least 5-8 minutes (If you don't want to use raw egg yolks, you can do this step over a double boiler to cook the egg yolks).2 eggs, separated, 100 gs white granulated sugar, divided into two
- Add the mascarpone cream, vanilla, salt, and spices and mix again until fully combined and creamy.250 gs mascarpone cheese, 1 tsp vanilla essence, 1/2 tsp salt, 1/4 tsp cinnamon powder (or any masala chai spice of choice), 1/4 tsp cardamom powder (or any masala chai spice of choice)
- In another bowl, whip the egg whites, gradually adding the remaining half of the sugar, until they reach stiff peaks.
- Fold the egg white mixture into the egg yolk mix gently using a silicone spatula in three increments. Make sure to do this very gently or the eggs will deflate and the cream will be loose, not creamy and fluffy.
- Assembly: Top the chai-soaked-ladyfinger layer with half of the prepared Mascarpone cream, then create another ladyfinger layer, followed by another layer of the Mascarpone cream. Finally, top with sweetened whipped cream and chopped pistachios.100 ml whipped cream, Chopped pistachios
- Refrigerate for 4-5 hours or overnight to allow the Tiramisu to set properly before serving.
Notes
- Don’t dip the ladyfingers in the chai for longer than 5-6 seconds. If you dip them for too long, they might break. But even if they don’t, they will hold a lot of liquid which will be released while the Tiramisu is being set, leaving a puddle of chai at the bottom of your dish. That’s not what you want.
- Make sure that the sugar is mixed into the yolks as much as possible. Mix until the egg yolks are creamy, pale, and glossy. If you don’t mix the egg yolks for long enough, the cream will be loose and not fluffy and creamy.
- Fold the egg whites into the egg yolk mixture using a silicone spatula. This is an important step – make sure you add the egg whites in three increments and fold them in very gently. If you are not gentle, the egg whites will deflate, and the cream will be loose and not fluffy.
I hope you try out this recipe and enjoy it as much as I did! If you love chai, this one’s definitely a must-try. Plus, it’s the quickest and easiest dessert to whip up!
If you give it a try, let me know how you like it in the comments below, and share it with me on Instagram using #ministryofpastry
How about parle g or any tea biscuit dipped in tea instead of lady finger.
Thought?
Hey! That sounds like a great idea, too! I’d recommend using a double layer of the parle g/tea biscuits in both layers as they’re not as thick as the ladyfinger biscuits. Hope it turns out well! 🙂