Imagine the aroma of warm chai spices mingling with creamy mascarpone and delicate ladyfingers.
This Chai Tiramisu is a comforting twist on a classic, effortlessly indulgent yet simple to prepare.
As milk and spices meld into a fragrant blend, the layers transform into a luscious dessert with each chill in the fridge.
Let’s bring this delicious fusion of Italian elegance and cozy flavors to life in your kitchen.
Kitchen Tools Required
- 1 medium saucepan
- 1 medium mixing bowl
- 1 electric mixer
- 1 shallow dish
- 1 9×9 inch baking dish
- 1 fine-mesh sieve
- 1 whisk
- 1 spatula
Ingredients
- 1 cup milk
- 4 chai tea bags
- 3 large egg yolks
- 1/2 cup granulated sugar
- 1 cup mascarpone cheese
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 1 package ladyfinger biscuits
- 2 tablespoons cocoa powder
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom
Cook & Prep Time
To efficiently manage your time while preparing Chai Tiramisu, follow this timeline which includes prep work, cooking activities, and additional time for reading and organizing:
- Reading and Organizing (10 minutes)
- Read through the entire recipe to understand steps and gather all ingredients and equipment.
- Prep Time (20 minutes)
- Heat the milk and steep the chai tea bags (5 minutes).
- While the tea is steeping, whisk egg yolks and sugar until thick and pale.
- Gradually add the chai-infused milk to the egg mixture while whisking.
- Transfer the mixture back to the saucepan and cook over low heat until thickened (5 minutes).
- Beat mascarpone cheese until smooth.
- Whip the heavy cream and vanilla extract until stiff peaks form.
- Fold the mascarpone into the cooled chai custard, then gently fold in the whipped cream.
- Assembly (10 minutes)
- Quickly dip each ladyfinger into the remaining chai milk and place in a single layer in the baking dish.
- Spread half of the mascarpone mixture over the ladyfingers.
- Repeat layering with another layer of dipped ladyfingers and the remaining mascarpone mixture.
- Resting Time (4 hours)
- Cover and refrigerate the tiramisu for at least 4 hours to allow the flavors to meld and the ladyfingers to soften.
- Final Touch (5 minutes)
- Before serving, dust with cocoa powder, cinnamon, and cardamom using a fine-mesh sieve.
Adjust as needed based on your pace and any additional garnishes you might want to add.
Recipe Instructions
Heat the milk in a medium saucepan until steaming, then add the chai tea bags and let steep for 5 minutes.
Whisk egg yolks and sugar in a mixing bowl until thick and pale.
Gradually add the chai-infused milk to the egg mixture, whisking constantly.
Transfer the mixture back to the saucepan and cook over low heat until thickened, about 5 minutes.
In a separate bowl, beat mascarpone cheese until smooth.
In another bowl, whip the heavy cream and vanilla extract until stiff peaks form.
Fold the mascarpone into the cooled chai custard, then gently fold in the whipped cream.
Quickly dip each ladyfinger into the remaining chai milk and place in a single layer in the baking dish.
Spread half of the mascarpone mixture over the ladyfingers.
Repeat layering with another layer of dipped ladyfingers and the remaining mascarpone mixture.
Cover and refrigerate for at least 4 hours.
Before serving, dust with cocoa powder, cinnamon, and cardamom using a fine-mesh sieve.
Serving Tips
- Chilled Glassware: Serve the Chai Tiramisu in chilled glassware to enhance its invigorating and creamy texture.
- Fresh Berries: Garnish with fresh berries like raspberries or blueberries for a burst of color and tangy contrast.
- Mint Leaves: Add a sprig of fresh mint on top for a hint of freshness and an appealing presentation.
- Chocolate Shavings: Sprinkle with chocolate shavings for an added layer of decadence and visual appeal.
- Caramel Drizzle: Drizzle with a light caramel sauce to introduce a sweet, buttery flavor profile.
Storage
To store Chai Tiramisu, cover it tightly with plastic wrap or transfer it to an airtight container.
Refrigerate for up to 3 days to maintain freshness and flavor.
Freezing
To freeze Chai Tiramisu, wrap the baking dish tightly in plastic wrap and aluminum foil.
Freeze for up to 2 months.
Thaw in the refrigerator overnight before serving for ideal texture.
Reheating
Chai Tiramisu is best enjoyed chilled.
Reheating isn’t recommended. Instead, store leftovers in the refrigerator.
Consume within a day or two for ideal flavor and texture.
Final Thoughts
Chai Tiramisu is a delightful twist on a classic Italian dessert.
The combination of chai spices, creamy mascarpone, and delicate ladyfingers creates a perfect balance of flavors.
This dessert is perfect for impressing guests or indulging in a special treat.
The preparation is straightforward, with the chai-infused milk adding a unique flavor profile to the traditional tiramisu.
For best results, verify the chai milk isn’t too hot when mixing with the egg yolks to avoid curdling.
The refrigeration time allows the flavors to meld beautifully, resulting in a deliciously creamy texture.
Don’t forget to dust with cocoa, cinnamon, and cardamom before serving for an extra touch of spice.
Chai Tiramisu is a must-try for dessert lovers looking to explore new flavor combinations.
Frequently Asked Questions
Can I Substitute Mascarpone Cheese With Cream Cheese?
You can substitute mascarpone with cream cheese, but expect a tangier flavor. Use full-fat cream cheese for richness. Soften it well to guarantee smooth blending. This switch might alter the aesthetic, but it’s still delicious.
How Can I Make This Recipe Gluten-Free?
You can make this recipe gluten-free by substituting the ladyfinger biscuits with gluten-free ladyfingers. Confirm they’re of good quality to maintain flavor and texture. The rest of the ingredients are naturally gluten-free.
Is It Possible to Use a Non-Dairy Milk Alternative?
You can definitely use a non-dairy milk alternative. Opt for almond or oat milk to maintain creaminess. They’ll blend beautifully with spices, ensuring an aromatic delight while keeping the dessert’s texture and flavor profile intact. Enjoy!
Can Chai Concentrate Be Used Instead of Tea Bags?
Yes, you can use chai concentrate instead of tea bags. Adjust the quantity to match flavor intensity. Verify it’s well-infused before mixing to maintain the dessert’s rich, aromatic profile, enhancing the overall aesthetic appeal and taste.
What Is the Best Way to Serve Individual Portions?
Use small glass cups or dessert bowls to serve individual portions. Layer the dessert inside, emphasizing the rich textures and flavors. Top with a final dusting of cocoa and spices for an aesthetically pleasing presentation.
Chai Tiramisu
Equipment
- 1 Medium saucepan
- 1 medium mixing bowl
- 1 Electric mixer
- 1 Shallow dish
- 1 9×9-inch baking dish
- 1 Fine mesh sieve
- 1 Whisk
- 1 Spatula
Ingredients
- 1 cup milk
- 4 chai tea bags
- 3 large egg yolks
- 1/2 cup granulated sugar
- 1 cup mascarpone cheese
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 1 package ladyfinger biscuits
- 2 tablespoons cocoa powder
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom
Instructions
- Heat the milk in a medium saucepan until steaming, then add the chai tea bags and let steep for 5 minutes.
- Whisk egg yolks and sugar in a mixing bowl until thick and pale.
- Gradually add the chai-infused milk to the egg mixture, whisking constantly.
- Transfer the mixture back to the saucepan and cook over low heat until thickened, about 5 minutes.
- In a separate bowl, beat mascarpone cheese until smooth.
- In another bowl, whip the heavy cream and vanilla extract until stiff peaks form.
- Fold the mascarpone into the cooled chai custard, then gently fold in the whipped cream.
- Quickly dip each ladyfinger into the remaining chai milk and place in a single layer in the baking dish.
- Spread half of the mascarpone mixture over the ladyfingers.
- Repeat layering with another layer of dipped ladyfingers and the remaining mascarpone mixture.
- Cover and refrigerate for at least 4 hours.
- Before serving, dust with cocoa powder, cinnamon, and cardamom using a fine-mesh sieve.
Notes
