Chai Tiramisu

Tiramisu with an autumn twist, with warm spices of masala chai and a delicious and fluffy melt in your mouth mascarpone cream. No alcohol and no eggs, SO easy!

Course Dessert

Cuisine Middle Eastern

Diet Halal, Vegetarian

Prep Time 10

Chilling time 4

Servings people

Calories 350kcal

Author Farah Abumaizar

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 11x7 inch oval pan) or a 9x9 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

Ingredient 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.

Recipe tips:

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.

Storing Leftovers:

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.

Nutrition