Chai Tiramisu

Like the unexpected harmony of a jazz-classical duet, blending traditional Italian tiramisu with the aromatic spices of Indian chai creates a dessert that’s truly greater than the sum of its parts.

This fusion has captivated dessert lovers with its unique pairing of cultures and flavors, offering a fresh take on two beloved culinary traditions.

The creamy richness of mascarpone meets the warming spice medley of chai in a union that transcends borders, proving that sometimes the best creations come from breaking the rules.

Tiramisu’s transformation into this chai-infused variation emerged in the early 2010s as part of the global fusion dessert movement.

I’ve watched this creative blend gain popularity as innovative chefs began experimenting with cross-cultural flavors, combining Italy’s beloved tiramisu with India’s aromatic masala chai.

While traditional tiramisu dates back to the 1960s in Italy’s Veneto region, I’ve seen how this chai-spiced version has carved out its own identity.

The marriage of these two culinary traditions wasn’t just a random pairing – it made perfect sense when you consider how well the warming spices of chai complement tiramisu’s creamy texture.

I’ve found that the cardamom, cinnamon, and ginger create layers of flavor that actually enhance the dessert’s original charm.

What’s fascinating is how this fusion represents a broader trend in modern dessert making. I’ve noticed more pastry chefs embracing cultural crossovers, and this particular combination has become a standout success.

It’s a delicious example of how classic recipes can evolve while still honoring their roots, giving us the best of both worlds.

Chai Tiramisu Recipe

Chai-Infused Tiramisu is an innovative fusion dessert that combines the comforting warmth of Indian masala chai with the luxurious layers of classic Italian tiramisu.

The traditional coffee-soaked ladyfingers are transformed by the aromatic blend of cardamom, cinnamon, ginger, and black tea, creating a sophisticated cross-cultural experience.

The key to this dessert’s success lies in the quality of its ingredients and the careful balance of spices.

The mascarpone cream maintains its characteristic smoothness while incorporating subtle notes of chai spices, resulting in a dessert that’s both familiar and excitingly novel.

Here’s what you need:

• 24 ladyfinger cookies
• 500g (16 oz) mascarpone cheese
• 4 large eggs, separated
• 100g (1/2 cup) granulated sugar
• 2 cups (480ml) strongly brewed masala chai tea
• 2 tablespoons (30ml) honey
• 1 teaspoon ground cardamom
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 2 tablespoons (15g) cocoa powder for dusting
• 1/4 teaspoon ground nutmeg

Now, let’s walk through the steps to create this beautifully spiced twist on a classic dessert.

How to Make Masala Chai Tiramisu

I’m excited to show you how to create this creative spin on classic tiramisu, starting with brewing a strong, aromatic masala chai that’ll serve as our flavor foundation.

1. Brew Strong Masala Chai

To begin with, the chai should steep up to double strength since it’ll be used to soak the ladyfingers.

I’ve found that combining 4 tablespoons of loose black tea with your fresh spices creates the perfect intensity. I like to crush 6 cardamom pods, 2 cinnamon sticks, and a thumb-sized piece of fresh ginger before adding them to 2 cups of boiling water.

Chefs Tip

Don’t rush the steeping process. I let my chai brew for a full 7-8 minutes, which might seem long, but it’s essential for extracting those deep, aromatic flavors we’re after.

Once it’s done brewing, strain the mixture and stir in 2 tablespoons of honey while it’s still hot. The honey adds a subtle sweetness that’ll complement the mascarpone cream perfectly.

Before using the chai for soaking, let it cool completely to room temperature.

You can prepare this a day ahead and store it in the fridge – the flavors actually develop nicely overnight, giving an even more pronounced spice profile.

2. Beat Egg Yolks and Sugar

While the chai cools, focus on creating the rich, creamy heart of the tiramisu.

First, separate the eggs carefully – I always crack them one at a time over a small bowl to prevent any yolk breaks from ruining the batch. You’ll need four egg yolks in your mixing bowl along with 50g of sugar (that’s half of our total sugar).

Now, grab your electric mixer or whisk and beat these ingredients together until they transform into a pale, creamy mixture. You’ll know you’ve reached the right consistency when the color lightens considerably and the mixture leaves ribbon-like trails when you lift your beater.

I can’t stress enough how important patience is during this step – it usually takes about 3-4 minutes of continuous beating to achieve that perfect pale yellow color and thick, almost mousse-like texture.

If you’re whisking by hand, you might need to work those arms for up to 8 minutes. Trust me, the effort is worth it for that cloudlike consistency.

3. Prepare Mascarpone Filling

Now that the egg yolks and sugar are perfectly whipped, the mascarpone filling comes together with just a few careful steps.

Room temperature mascarpone is essential here – let it sit out for about 30 minutes before starting. Gently fold it into your egg yolk mixture until you’ve got a smooth, lump-free consistency.

In a separate bowl, beat the egg whites with the remaining sugar until they form stiff, glossy peaks – you’ll know they’re ready when you can turn the bowl upside down without anything falling out (though I don’t recommend testing this on your first try!).

This is where the magic happens: carefully fold the egg whites into your mascarpone mixture using a figure-eight motion. I like to do this in three batches, maintaining as much air as possible while ensuring everything’s well combined.

The end result should be a luxuriously light, spoonable cream that’s sturdy enough to hold its shape but soft enough to spread easily between layers.

4. Layer Cookies and Filling

Inside a 9×13 inch dish, I’ll guide you through creating the distinctive layers of our chai-infused tiramisu.

First, take each ladyfinger and quickly dip it into the cooled chai mixture – I mean quick, just a second or two! You don’t want soggy ladyfingers ruining your masterpiece.

Arrange these chai-soaked ladyfingers in a single layer across the bottom of your dish. Don’t worry about small gaps; they’ll get filled with the creamy mixture.

Now, spread half of your mascarpone filling evenly over the cookies. I like to use an offset spatula for this step – it helps create that perfectly smooth surface we’re after.

Time for round two! Repeat the process with your remaining ladyfingers, giving each one that quick chai bath before laying them down.

Top it off with the rest of your mascarpone mixture, making sure to spread it right to the edges. Tapping the dish gently on the counter helps eliminate any pesky air bubbles.

Now comes the hard part – waiting! Cover with plastic wrap and let it chill for at least 6 hours.

5. Dust With Cocoa Powder

The final flourish of dusting cocoa powder transforms this chai-infused tiramisu from delicious to stunning.

I’ve found that the key is waiting until just before serving to add this finishing touch – it’s what keeps the presentation fresh and pristine.

I like to use a fine-mesh sieve to guarantee an even, delicate coating that won’t overwhelm the dessert. When I’m dusting the cocoa powder, I hold my sieve about 6 inches above the tiramisu and gently tap the side with my free hand.

This technique creates a beautiful, uniform layer that’ll make your dessert look absolutely professional.

The dark, rich color of the cocoa creates a gorgeous contrast against the creamy layers, making each slice Instagram-worthy.

Serving Suggestions

Present in a clear glass serving dish to showcase its striking layers, accompanied by a steaming cup of masala chai on the side.

I’ve found that using small, individual glass dishes creates an especially impressive presentation for dinner parties, letting each guest enjoy their own perfectly portioned serving.

For a special touch, I like to create a garnish by combining cocoa powder with a pinch of ground cardamom before dusting.

You’ll want to serve the tiramisu well-chilled, but I recommend letting it sit at room temperature for about 10 minutes before eating – this allows the flavors to fully bloom.

When serving larger groups, I’ll often prepare individual portions in clear plastic cups – they’re perfect for potlucks or buffet-style gatherings.

Storage Tips

To store chai tiramisu, keep it in an airtight container in the refrigerator at 40°F (4°C) for up to 4 days.

Avoid leaving it at room temperature for more than 2 hours to keep the eggs and mascarpone fresh.

For freezing, wrap the tiramisu tightly in plastic wrap and foil before adding the final cocoa powder dusting. It can be frozen for up to 3 months.

Thaw overnight in the fridge, and add a fresh dusting of cocoa powder just before serving.

Final Thoughts

Creating this chai-infused tiramisu brings together the best of Italian and Indian culinary traditions in a dessert that I’ve found truly memorable.

I love how the aromatic masala chai transforms the classic tiramisu dessert into something unexpectedly delightful, while still maintaining its luxurious character.

The marriage of cardamom, cinnamon, and ginger with creamy mascarpone creates a sophisticated flavor profile that’ll surprise and impress your guests.

The beauty of this recipe lies in its ability to honor both its Italian roots and Indian influences without compromising either tradition.

If you’re looking to expand your dessert repertoire, I can’t recommend this chai tiramisu enough. It’s become one of my go-to recipes when I want to serve something familiar yet innovative.

Chai Tiramisu

Course Dessert

Prep Time 45 minutes minutes

Total Time 45 minutes minutes

Servings 4

Witness how traditional Italian tiramisu transforms into an exotic masterpiece when infused with aromatic Indian chai spices.

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Ingredients

  

• 24 ladyfinger cookies
• 500 g 16 oz mascarpone cheese
• 4 large eggs separated
• 100 g 1/2 cup granulated sugar
• 2 cups 480ml strongly brewed masala chai tea
• 2 tablespoons 30ml honey
• 1 teaspoon ground cardamom
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 2 tablespoons 15g cocoa powder for dusting
• 1/4 teaspoon ground nutmeg

Instructions

 

• Brew the masala chai and let it cool completely.
• Separate the eggs and whip the yolks with half the sugar until pale and creamy, then fold in room-temperature mascarpone until smooth.
• In a separate bowl, beat egg whites with remaining sugar until stiff peaks form, then gently fold into the mascarpone mixture.
• Quickly dip each ladyfinger into the cooled chai mixture and create a single layer in a 9×13 inch serving dish.
• Spread half the mascarpone mixture over the ladyfingers, then repeat with remaining cookies and cream.
• Cover and refrigerate for at least 6 hours or overnight, then dust generously with cocoa powder before serving.

Notes

For best results, bring mascarpone to room temperature 30 minutes before use to prevent lumps in the cream mixture. Don’t oversoak the ladyfingers – a quick dip of 1-2 seconds is sufficient.

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Frequently Asked Questions

Can I Make This Dessert Alcohol-Free?

Sweet as sugar, I’ve got good news – you’re already looking at an alcohol-free dessert! I use strong masala chai tea to soak the ladyfingers, making this a delightful non-alcoholic treat everyone can enjoy.

What’s the Best Type of Tea to Use for Authentic Chai Flavor?

I recommend using Assam or Darjeeling black tea as your base, then adding freshly ground cardamom, cinnamon, ginger, and nutmeg. For extra authenticity, include black peppercorns and cloves in your chai blend.

Is There a Vegetarian Alternative to Using Raw Eggs?

Like a magician’s secret trick, I’ll share my egg-free solution: I recommend using silken tofu blended with a touch of cornstarch, or aquafaba (chickpea liquid) whipped with sugar. They’ll work beautifully for your needs.

Can I Freeze Chai-Infused Tiramisu?

I wouldn’t recommend freezing this dessert as it can affect the texture of the mascarpone and make the ladyfingers too wet when thawed. For best results, I suggest keeping it refrigerated for up to 48 hours.

How Long Will the Ladyfingers Stay Crispy Once Soaked?

Like a sponge meeting water, I’ll tell you those ladyfingers won’t stay crispy long at all. They’ll transform within minutes of soaking, becoming delightfully tender as they absorb the spiced chai tea.

Neil

Neil is a trained chef and proud dad with a lifelong passion for food. His goal is to share tips, knowledge and techniques from his time spent in professional kitchens over the last 25 years. Read full bio