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Masala Chai Tiramisu Featured Image.

Masala Chai Tiramisu

Tanvi Srivastava
Chai Tiramisu is a creamy no bake dessert featuring masala chai soaked lady fingers, mascarpone and a light dusting of ground warm spices.
5 from 7 votes
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Dessert
Cuisine Indian, Italian
Servings 10 servings
Calories 383 kcal

Ingredients
  

For The Masala Chai (Makes little extra)

  • 1 cup half & half or whole milk
  • ¼ cup heavy cream
  • ½ inch fresh ginger pounded coarsely in mortar pestle
  • 1.5 tablespoon loose black tea or 3 black tea bags
  • 1 teaspoon chai masala
  • 2 tablespoon sugar

For The Mascarpone Whipped Cream

  • 8 oz mascarpone cheese at room temperature
  • 1.5 cup heavy cream
  • ½ cup granulated sugar can go down to ⅓ cup
  • 1.5 teaspoon chai masala
  • 7 oz lady finger pack comes with 24 fingers, I used about 20

For Chai Masala

  • 8 green cardamom pods
  • 2 cloves
  • pinch of anise powder
  • ¼ teaspoon nutmeg fresh grated
  • ¼ teaspoon black pepper powder
  • ½ teaspoon ground cinnamon

Instructions
 

Make The Chai Masala (If you are making your own)

  • Open the cardamom pods and fine pound the seeds along with cloves in mortar pestle. Or use a dedicated spice/coffee grinder.
  • In a small bowl, mix the powdered cardamom & cloves with anise, nutmeg, black pepper powder and ground cinnamon. Your chai masala is ready.

Make Masala Chai

  • In a small pot, combine the half and half and heavy cream. Set on a stove. Once you see bubbles on sides of the pot, add the ginger, chai masala and black tea leaves. Also add sugar.
  • Let come to a boil and then reduce the heat to low medium.Let the chai brew for 5-8 minutes. Keep a close eye. Since we are making a small quantity of chai, we dont want it to burn.
  • Once the chai is brewed and is thick and of intense brown color, strain it using a tea strainer in a large cup and let stand to cool.
    A film will form as the chai cools which is natural, so strain it again into a small dish.

Make the Whipped Mascarpone (While the Chai cools)

  • Add the softened mascarpone along with chai masala and 2-3 tablespoon of heavy cream and beat on medium using stand mixer or hand mixer for 30-45 seconds until lightly fluffy.
  • Add rest of heavy cream to the bowl and beat until you see soft peaks.Slowly add the sugar and continue to beat until you see stiff peaks.
  • Add whipping cream to a large bowl and beat on medium using stand mixer or hand mixer. Add the chai masala and slowly add the sugar and continue to beat until you see stiff peaks.

Assemble The Tiramisu

  • Dip the lady fingers in the masala chai for maximum of 3 seconds(else they will get soggy). Layer in a single layer at the bottom of a 8 by 8 pan. Avoid packing the lady fingers too tightly.
  • Add half of the whipped mascarpone mixture on top of lady fingers. Smooth out using a spatula.
  • Repeat with another layer of chai dipped lady fingers. Place the remaining mascarpone mixture and using a spatula ,smooth out the top.
  • Cover the pan with a cling film and refrigerate for at least 6 hours (preferably overnight).
  • Dust with bit of a chai masala before serving.

Video

Notes

 
  • The nutrition indicated in the recipe is an estimation only. 
  • Always wait for the milk to warm up before adding ginger else milk will curdle. 
  • To prevent soggy tiramisu, just dip the ladyfingers for 1 or 2 seconds in chai mixture.
  • Chill the bowls that you will be using to whip the heavy cream as well as the blades of the hand mixer. Place the bowls and blades of your mixer in the freezer for 15-20 minutes to chill.
  • Spatula is your best friend when making tiramisu. Smoothen the in between layers, the top and the edges.
  • Use a water soaked paper towel to clean the sides and edges of the pan.
  • Let the tiramisu soak for atleast 6 hours. Overnight is best. The flavor and texture of a well rested tiramisu is quite amazing to a rushed one.
  • Dont dust the ground spices until you are ready to serve. They kind of get wet and dont look appetizing.
  • A suggestion for leftover chai- You might have some leftover chai after layering. I freeze it in ice cube trays and use when I am making any chai flavored drinks or in shakes/smoothies.
  • Adjust spices to your liking- I love my chai masala to taste prominently of green cardamom with a hint of nutmeg. However, you can adjust the spices your use to your liking.
  • The mascarpone cream mixture and chai should taste intensely of chai masala before you start layering. 

Nutrition

Calories: 383kcalCarbohydrates: 28gProtein: 6gFat: 28gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 116mgSodium: 67mgPotassium: 111mgFiber: 1gSugar: 14gVitamin A: 1045IUVitamin C: 1mgCalcium: 99mgIron: 1mg
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