Chai Tiramisu

Fusion never looked better with this recipe for the ultimate spiced-infused Chai Tiramisu. Layers after layers of chai-soaked ladyfingers, and rich, velvety mascarpone cream, this is the perfect weekend treat. So easy to make and SO FRIGGIN DELICIOUS, especially when eaten the next day!

The subtle sweetness of the mascarpone filling, perfectly offset by the slight bitterness from the coffee and cocoa powder – Tiramisu is undeniably incredible. It is an Italian classic that’s known and loved worldwide and for this reason, I am going to assume you know what it is and how it tastes. Can it be made better? I’m not sure… but in this recipe, I’ve definitely made it even cosier with the warming flavours of masala chai.

Chai Tea-ramisu?

Chai is a staple in all Indian homes. Since most Indians drink tea boiled with milk and sugar, the word has become synonymous milk tea. There are several variations of the name depending on the condiment used within the tea and in the case of masala chai, it’s basically chai flavoured with spices including cardamom, cloves and cinnamon. Fun fact, chai simply means “tea” hence you should never say “chai tea”.

“Chai is the powerful concoction of milk, sugar and caffeine that keeps Bombay running” – Dishoom

What I’ve done to add a twist to the traditional Tiramisu is to replace the coffee with a chai concentrate, made with Pukka’s chai teabags (if you don’t have that, I’ve included in the recipes notes how you can make the concentrate using basic black tea). The mascarpone filling is as luxurious as can be, but not greasy and heavy like simplified versions made purely with whipping cream. Each bite is rich yet airy, with a hint of alcohol, and dreamily soft but not mushy chai-flavoured ladyfingers. You can use dark rum but my choice of alcohol is Baileys, specifically, the Baileys Salted Caramel Liqueur. The dusting of cocoa powder then adds a very much welcomed touch of bitterness that brings out the subtle sweetness of the tiramisu.

This chai tiramisu recipe is basically the easiest thing to make for when friends come over (or not, I don’t judge) because it can be made ahead of time. In fact, it’s best eaten the next day as the flavours intensify and the consistency becomes creamier when you give it time to rest in the fridge overnight. If you do actually have leftovers, the tiramisu will stay fresh in the fridge for up to 3 days.

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Chai Tiramisu

(10 votes, average: 4.70 out of 5)
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Serves: 10

Fusion never looked better with this recipe for the ultimate spiced-infused Chai Tiramisu. Layers after layers of chai-soaked ladyfingers, and rich, velvety mascarpone cream, this is the perfect weekend treat. So easy to make and SO FRIGGIN DELICIOUS, especially when eaten the next day!

Ingredients

Chai Concentrate

4 sachets of chai tea (I used the one by Pukka; see Note 1 for alternative)

4 cardamom pods, lightly smashed

750ml water

3 tablespoons sugar

Filling

500g mascarpone, room temperature

4 fresh egg yolks

60g sugar

3 tablespoons double cream

1 teaspoon vanilla extract

4 tablespoons Baileys (I used the salted caramel Baileys; or replace with dark rum)

1/8 teaspoon salt

200g ladyfingers (preferably Savoiardi)

1 1/2 tablespoons unsweetened cocoa powder

Instructions

1

In a pot, add the chai tea sachets, cardamom pods, water and sugar and bring it to a boil. Once bubbling, reduce the heat to medium-low and simmer for 10 minutes. Remove from heat and set aside to cool to room temperature. You can also refrigerate it for awhile to help it cool quicker.

2

To make the filling, whisk together the mascarpone, egg yolks, sugar, cream, vanilla extract, Baileys and salt in the bowl using a stand mixer or a hand-held electric mixer. Whisk for 2-3 minutes until the mixture leaves ribbony trails when drizzled over itself. If you’re concerned with using raw yolks, see Note 2.

3

To assemble, the sequence is ladyfingers, mascarpone mixture, cocoa powder and repeat. The number of layers you get depends on the size of your baking dish, I only managed to get 2 of each layer in a 8x8 inch baking dish. Soak the ladyfingers in the chai concentrate for 5 seconds (Note 3), one by one, and then lay them out side by side in your baking dish. When the first layer is done, add half (again, depends on the number of layers you have) of the mascarpone mixture on top of it and spread it out into an even layer. Holding a sift above the dish, add cocoa powder into it (a teaspoon at at time for better control) and dust a thin and even layer of cocoa powder on top of the mascarpone mixture. Repeat again for the next layer(s).

4

Cover the tiramisu and refrigerate for at least 4 hours or preferably overnight.

Notes

1. Instead of using a chai tea sachet, replace with 3 sachets of black tea (e.g. english breakfast tea), 5 cloves (or 1/2 teaspoon ground cloves), 5 slices of fresh ginger, 1 cinnamon stick, and 3/4 teaspoon black peppercorns.

2. While the chai tea is bubbling away, place a heat-proof bowl over the pot. Add in the egg yolks and sugar and whisk (using either a hand-held or preferably an electric whisk) until the sugar has dissolved and the mixture is pale and has doubled in volume. In a separate bowl, whisk the mascarpone until very smooth and then gently fold it into the egg-sugar mixture. In the same bowl you used for the mascarpone, whisk the cream until you get soft peaks and fold it into the mascarpone-egg-sugar mixture. Ensure that there are no lumps in the filling. Then, fold in the Baileys and salt and set aside to cool slightly.

3. If using fresh/soft ladyfingers, I dipping them on both sides in the chai tea quickly rather than soaking it.