Description
This Masala Chai Tiramisu is a decadent twist on the classic Italian dessert, infused with the warming spices of traditional Indian masala chai. Layers of chai-soaked ladyfingers alternate with a creamy cardamom mascarpone mixture, dusted with a flavorful blend of cocoa, cinnamon, and cardamom. Perfect for those who love an exotic, aromatic dessert with a luscious texture.
Ingredients
Mascarpone Cream
- 16 oz Mascarpone cheese (450g), cold from the fridge
- 4 egg yolks
- 2/3 cup granulated or caster sugar (133g)
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/2 tsp cardamom powder
- 1 1/2 cup heavy cream, chilled (360g)
Chai and Assembly
- 30-36 ladyfingers
- 1 1/2 cup strong masala chai brewed in water, room temperature (360g)
- 2 tbsp cocoa powder
- 1/4 tsp cardamom powder (for dusting)
- 1/4 tsp cinnamon powder (for dusting)
- Optional: crushed freeze dried strawberries for garnish
Instructions
- Prepare the Cardamom Mascarpone Cream: Whisk the mascarpone cheese on medium speed for 30 to 60 seconds until creamy. Scrape down the sides of the bowl and set aside.
- Make a Double Boiler Egg Mixture: In a heat-proof bowl, combine the egg yolks, sugar, vanilla extract, and salt. Boil 1 to 2 inches of water in a saucepan, reduce heat to the lowest setting, and place the bowl over the saucepan ensuring the water does not touch the bowl’s bottom. Whisk on medium-high speed for exactly 2 minutes until the mixture is light and fluffy. Remove from heat promptly to avoid graininess.
- Combine Mascarpone and Egg Mixture: Pour the warm egg yolk mixture into the mascarpone cheese. Add cardamom powder and whisk gently on medium speed just until combined, scraping the bowl halfway. Avoid overmixing.
- Whip the Heavy Cream: In a separate bowl, whip the cold heavy cream until it just reaches medium stiff peaks—where it holds shape but is not overwhipped.
- Fold Cream into Mascarpone Mixture: Add the whipped cream in 2 to 3 additions to the mascarpone mixture. Fold gently with a rubber spatula to retain air and keep the mixture light and fluffy.
- Prepare Masala Chai: Brew the masala chai by adding chai tea bags or loose tea to boiling water and simmer on medium heat for 5 minutes. Allow the chai to cool to room temperature.
- Soak Ladyfingers: Pour the cooled masala chai into a wide bowl. Quickly dip each ladyfinger on each side into the chai without soaking too long to prevent sogginess.
- Assemble the Tiramisu: Arrange a layer of soaked ladyfingers in the bottom of an 8×9.5 inch rectangular dish. Spread half of the mascarpone cream evenly over the ladyfingers.
- Add Second Layer: Repeat with another layer of chai-soaked ladyfingers and top with the remaining mascarpone cream. Smooth the top evenly.
- Chill: Cover the dish and refrigerate for at least 6 hours, ideally overnight, to allow flavors to meld and the tiramisu to set.
- Finish and Serve: Just before serving, mix the cocoa powder with cinnamon and cardamom and dust evenly over the tiramisu using a fine mesh sieve. Optionally, sprinkle crushed freeze dried strawberries on top for extra flavor and color. Cut into slices and serve chilled.
Notes
- Ensure the mascarpone cheese and heavy cream are well chilled for best whipping and texture results.
- When dipping ladyfingers, do a quick dip on each side to prevent them from becoming too soggy and falling apart.
- If you prefer, use quality loose leaf masala chai for a richer, more authentic flavor.
- The double boiler method gently cooks the egg yolks to ensure safety without scrambling them and creates a smooth, fluffy texture.
- This dessert benefits from resting overnight, as this allows the flavors to fully develop.
- For a non-alcoholic version, this recipe uses traditional masala chai instead of espresso or coffee commonly used in tiramisu.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Fusion (Italian-Indian)
