If you love the cozy, spiced flavors of masala chai and the creamy indulgence of tiramisu, this easy chai tiramisu is the dessert you didn’t know you needed. The warm spices add a lovely autumn/winter twist to tiramisu, but because it’s such a cold, creamy, and refreshing dessert, it also works great in the summer.
This masala chai tiramisu is perfect for when you want something familiar but with a twist! This no-bake dessert is simple to put together, always a crowd-pleaser, and has the wow factor of a restaurant-worthy treat- no alcohol, no eggs, and no coffee!
Masala chai is a staple across South Asia, and we have a milky version that’s extremely popular in the Gulf of the Middle East (karak chai, for which I have an incredible recipe). Pairing its warming blend of black tea and spices with a classic tiramisu makes this a festive dessert for holiday season, and a perfect dessert on your Ramadan table.
Chai tiramisu is a showstopper, but because of how easy it is, it’s perfect for any casual get together. It’s more kid friendly than regular tiramisu too, since it doesn’t have any alcohol or coffee in it.
This was inspired by my classic tiramisu (also no egg, no alcohol and supremely easy). If you want, instead of using masala tea, you can soak the ladyfingers in homemade karak tea!
Jump to:
- Why this is a great Every Little Crumb recipe:
- What makes this chai tiramisu recipe so good:
- Ingredients you need:
- Instructions in masala chai tiramisu:
- Pro Tip
- How to serve:
- Recipe variations:
- Storing Leftovers:
- Expert tips and tricks:
- Top Tip
- Recipe FAQs:
- If you liked this recipe, you might like:
- Pairing
- Chai Tiramisu
Why this is a great Every Little Crumb recipe:
I’m all about decadent desserts, but I love simplifying them so they are made with a handful of ingredients and just 5-10 minutes of prep! This masala chai tiramisu fits the bill. Not using raw eggs means you can have a fluffy thick cream without all the prep work of tempering the eggs, and this tiramisu is JUST sweet enough. It’s a great dessert to throw together when I want ease but also a wow factor!
What makes this chai tiramisu recipe so good:
- This masala chai tiramisu is a unique twist on a well known and loved dessert.
- No coffee or alcohol, making it family-friendly, and no eggs which makes it more accessible to everyone!
- This is such a quick and easy tiramisu- it literally comes together in minutes.
- This tastes even better when it sits in the fridge, so is the perfect make ahead dessert, great for entertaining.
- The sweetness is really balanced in this, the tiramisu cream isn’t overly sweet, which pairs so well with the subtly sweet ladyfingers and spices in the chai.
Ingredients you need:
- Heavy cream (whipping cream) – Use full-fat cold cream for best whipping results. It’ll whip much faster if it’s cold (and if the mixing bowl is cold too!) Don’t substitute with half-and-half or light cream, it won’t whip properly.
- Vanilla extract – Always a complimentary flavor to heavy cream.
- Crème caramel powder (optional) – Gives extra body and sweetness. If omitted, increase condensed milk by a tablespoon or two.
- Sweetened condensed milk – Adjust sweetness by adding more or less depending on preference.
- Mascarpone cheese – Essential for authentic tiramisu texture. If unavailable, you can use cream cheese in a pinch.
- Masala chai tea bags – Black tea with spices. You can also use prepared karak tea instead if you want, or loose black masala tea.
- Hot water – For steeping the tea bags. Use boiling water for full flavor extraction.
- Ladyfingers (savoiardi biscuits) – Crisp, dry biscuits that soak up the chai without turning mushy.
- Cocoa powder – For dusting. Use unsweetened cocoa powder.
- Cinnamon powder – Mixing this with the cocoa powder gives a little warmth to that final dusting.
See recipe card for quantities.
Instructions in masala chai tiramisu:
- Step 1: In the bowl of an electric mixer, add heavy cream, vanilla, crème caramel powder, and condensed milk.
- Step 2: Whip on medium-high until stiff peaks form.
- Step 3: Add the mascarpone cheese
- Step 4: Mix on medium until thick, fluffy, and smooth.
- Step 5: Steep chai tea bags in boiling water for 5 minutes. Remove tea bags and let tea cool slightly.
- Step 6: Dip each ladyfinger quickly into the chai tea (don’t soak too long or they’ll fall apart). Arrange in a single layer in your pan.
- Step 7: Spread half the mascarpone cream evenly over the soaked ladyfingers.
- Step 8: Dip the remaining ladyfingers and add a second biscuit layer on top of the cream.
- Step 9: Top with the rest of the mascarpone mixture. Smooth out the surface.
- Step 10: Cover with plastic wrap and refrigerate at least 4 hours, preferably overnight, for the best set, then dust with cocoa powder/cinnamon mixture.
Hint: Don’t rush the chilling step! Allowing the tiramisu to rest overnight helps the flavors deepen and ensures a clean slice when serving.
Pro Tip
Cool the steeped tea slightly, and dip the ladyfingers for only 1-2 seconds to prevent the chai tiramisu from becoming soggy.
How to serve:
Serve chilled, straight from the fridge.
- Serving– Cut into neat squares or spoon out for a more rustic presentation.
- Individual- You can make individual tiramisu cups by assembling in deep glass dessert cups.
- Alongside tea or coffee – Round out the whole experience by serving with coffee of your choice, or tea.
Recipe variations:
- Cardamom twist: Add ground cardamom to the mascarpone cream for extra spiced depth.
- Nutty version: Right before serving, top the tiramisu with chopped roasted pistachios or almonds.
- Chocolate chai tiramisu: Serve with chocolate ganache or melted chocolate for an over the top tiramisu.
- Classic tiramisu: You can of course make a classic tiramisu with espresso or coffee by following this recipe.
Storing Leftovers:
Fridge: Store covered in the fridge for up to 3-4 days. The cocoa powder might moisten as it sits, but it’ll still taste great.
Freezer: You can also assemble this tiramisu and freeze. Ideally, you’ll freeze before dusting with cocoa powder, for up to 2 months. Thaw overnight in the fridge before serving.
Expert tips and tricks:
- Work quickly when dipping ladyfingers – too much soaking leads to sogginess, and the ladyfingers will lose their lovely fluffiness.
- In order to whip the cream effectively, make sure the heavy cream is cold. To get peaks even more quickly, use a cold mixing bowl that you’ve stuck in the fridge 30 minutes before whipping.
- Steep the tea for the full 5 minutes to get that intense flavor into the ladyfingers.
- Let the tiramisu chill at least 4 hours or overnight – this is key to developing the flavors and ensuring it sets beautifully.
Top Tip
If you want to slice this neatly into squares, slice with a hot, sharp knife (wipe clean between cuts). You can dip the knife in hot water, or place under running hot water. This helps the layers stay clean and defined.
Recipe FAQs:
It’s a twist on a classic Italian tiramisu, made by dipping ladyfingers in masala chai, and dusting with cocoa and cinnamon powder to give extra warm spices.
Yes, masala tea is a black tea that does contain caffeine. Significantly less than coffee though!
It’s at its best when you use mascarpone, but in a pinch you can use cream cheese instead.
If you dip the ladyfingers in the tea mixture for too long, they’ll start to fall apart and make the dish soggy- dip for only 1-2 seconds.
Yes it is! So it works great for a variety of diets and comes together so easily.
If you liked this recipe, you might like:
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with chai tiramisu:
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Chai Tiramisu
Equipment
- Electric Mixer
Ingredients
- 1 cup heavy cream, cold (whipping cream) 250ml
- 1 teaspoon vanilla extract
- 1 creme caramel powder packet (optional, can omit)
- 3 tablespoon sweetened condensed milk, if leaving out the creme caramel make this 4-5
- 1 cup mascarpone cheese 250g, 8 oz
- 4 masala chai tea bags (or 10g/2 tablespoon masala tea leaves)
- 2-3 cups hot water for dissolving the tea
- 1 pack ladyfingers 200g, 7 oz
- 1/4 cup cocoa powder
- 1/2 teaspoon cinnamon powder
Instructions
- In the bowl of an electric mixer, add the heavy cream, vanilla extract, creme caramel powder and sweetened condensed milk. Use the whisk attachment and beat on medium high until stiff peaks form.
- Add the mascarpone cheese and mix on medium speed until well combined, thick and fluffy.
- In a shallow bowl or deep pie plate, steep the tea bags in boiling water for 5 minutes, then remove the tea bags. Cool this tea slightly.
- Dip the ladyfinger biscuits one at a time in the tea, quickly until the biscuits are just moistened. Place in a single layer on the base of a Pyrex pan (I used an 11×7 inch oval pan) or a 9×9 inch square pan.
- Spread 1/2 of the mascarpone cream on the ladyfingers evenly.
- Dip the remaining half of the ladyfingers in the tea, then layer a second layer of tea soaked biscuits on top of the cream.
- Top with the remaining cream, then cover the pan with plastic wrap and refrigerate for at least 4 hours or overnight.
- Before serving, mix together the cocoa powder and cinnamon powder and dust evenly over the top of the cream. Serve and enjoy!
Video
Notes
- Heavy cream: make sure it’s full-fat and very cold so it whips properly. Chilling your mixing bowl helps it whip faster.
- Crème caramel powder: you can leave this out and instead increase the sweetened condensed milk
- Sweetened condensed milk: adjust the amount to taste for your preferred sweetness.
- Mascarpone cheese: gives the authentic tiramisu texture and flavor. Cream cheese can be used in a pinch.
- Masala chai tea bags: use strong black tea with spices. You can also use loose tea leaves or homemade karak tea instead.
- Let the tea cool slightly before dipping ladyfingers so the cream doesn’t loosen.
- Dip ladyfingers for only 1–2 seconds to avoid sogginess.
- Whip the cream until stiff peaks form for a fluffy, stable filling.
- Chill the tiramisu at least 4 hours, preferably overnight, for the best flavor and clean slices.
- For neat squares, slice with a hot, sharp knife, wiping between cuts.
- Store covered in the fridge for 3–4 days. The cocoa topping may moisten but the dessert will still taste delicious.
- Freeze before dusting with cocoa if you’d like to make it ahead. Freeze up to 2 months, then thaw overnight in the fridge before serving.
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