Masala Chai Tiramisu
A twist on the classic tiramisu! This make-ahead dessert is super easy and delicious, and is perfect for your next gathering/ Make this with your favorite chai recipe
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
Make Ahead:
This Tiramisu can be made the night before and served straight from the fridge the next day.
Storage:
The Tiramisu can be stored for up to 2 days in an airtight container in the refrigerator.
Tips & Tricks:
- 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.