Chai Tiramisu

Chai Tiramisu is an exciting blend that combines our favorite elements of Eastern and Western sweets. Imagine the rich, creamy layers of traditional tiramisu enhanced with the aromatic spices of chai tea. This fusion dessert not only delights the palate but also represents a delicious cultural connection in the culinary world.

What sets chai tiramisu apart is its distinctive flavor profile. The usual bitterness of coffee is replaced by the sweet, spicy notes of chai, adding a different dimension to the dessert.

A creamy, spiced dessert layering mascarpone custard with chai-soaked ladyfingers and cocoa

Prep Time: 30 minutes

Chill Time: 4 hours minimum (overnight preferred)

Serves: 6–8

Dish Size: 8x8-inch baking dish

Ingredients

For the Chai Concentrate

• 5 chai tea sachets

• 3 cardamom pods, lightly smashed

• 750 ml (about 3 cups) water

• 4 tbsp sugar

For the Mascarpone Filling

• 1 cup (250g) mascarpone, room temperature

• 3 large egg yolks

• ⅓ cup sugar

• ¾ cup double cream (or heavy cream)

• 1 tsp vanilla extract

• 2 tbsp Salted Caramel Baileys or dark rum

• Pinch of salt

For Assembly

• 1 package ladyfingers (Savoiardi)

• Unsweetened cocoa powder, for dusting

Instructions

1. Make the Chai Concentrate

• In a medium saucepan, combine:

  • Water

  • Chai tea bags

  • Crushed cardamom pods

  • Sugar

• Bring to a boil, then reduce heat to medium-low and simmer for 8 minutes.

• Remove from heat. Let cool to room temperature or refrigerate to chill faster.

• Once cool, remove tea bags and cardamom pods. Set aside.

2. Prepare the Mascarpone Filling

• In a large mixing bowl, combine:

  • Mascarpone

  • Egg yolks

  • Sugar

  • Double cream

  • Vanilla

  • Baileys (or rum)

  • Salt

• Using a hand or stand mixer, beat for 2–3 minutes, until smooth, fluffy, and the mixture leaves ribbon-like trails when drizzled over itself.

Note: If concerned about raw eggs, use pasteurized yolks or make a custard by gently cooking yolks + sugar over a double boiler before whisking in the rest.

3. Assemble the Tiramisu

• Quickly dip each ladyfinger (about 5 seconds) into the cooled chai concentrate—don't oversoak.

• Layer soaked ladyfingers in the bottom of your 8x8-inch dish.

• Spread half of the mascarpone filling over the ladyfingers.

• Dust with a light, even layer of unsweetened cocoa powder using a fine-mesh sieve.

Repeat:

• Another layer of dipped ladyfingers

• Remaining mascarpone filling

• Final dusting of cocoa powder

4. Chill and Serve

• Cover the tiramisu and refrigerate for at least 4 hours (preferably overnight).

• Slice, serve cold, and enjoy the creamy, spiced layers!

Tips & Variations

• Add a sprinkle of cinnamon or ground cardamom with the cocoa powder for extra chai flair.

• Garnish with white chocolate shavings, pomegranate arils, or crushed pistachios for a decorative finish.

• Make in individual glasses for a beautiful plated dessert.