Chai Tiramisu

Chocolate, Desserts
newsizetiramisu

Chai Tiramisu! Doesn’t it look dreamy?

Thank you for contributing to the very serious reality television conversation. SO many good recommendations that I’m mostly scared to check out because what will happen if I watch that much reality TV?! Will my brain turn to mush?! PROBS. I’ll need to balance that shit out with some articles from the New Yorker.

Chai Tiramisu

Chai Tiramisu is a Banger!

Let’s talk about this dessert because it’s the freakin’ weekend. This “winter” the two drinks that have been in very heavy rotation have been the golden milk tea and chai tea from The Year of Cozy. I usually make them for a mid-afternoon pick me up when really my body is calling for espresso but I’m scared I’ll be up all night. Those two drinks help me the most in that scenario.

Chai Tiramisu

Chai Tiramisu

Chai Tiramisu

And just like Jessica, I’ve been wanting to “chai” everything. It started with the Masala Chai Snickerdoodles (recipe in Da Year of Cozy) and it’s now continue to this Masala Chai Tiramisu.

It’s a simple and delicious addition that acts in place of the espresso that’s usually in tiramisu.

Chai Tiramisu

Chai Tiramisu

Mascarpone Is Important

The filling for the recipe is adapted from the tiramisu at Del Posto which is the most amazing tiramisu in the entire world. (If you haven’t eaten it, do it the next time you’re in New York.)

It’s fluffy and airy with just a hint of rum. I’m not a super big fan of tiramisu’s that taste just like rum. The lady fingers are dipped in the chai and then layered with the filling. The entire shebang is dusted with lots of cocoa powder.

Chai Tiramisu

Chai Tiramisu

It’s so good and tasty. And it’s the easiest thing to make for when friends come over because you can make it ahead and

I know a lot of people love making their own lady fingers. I personally didn’t bother (and these comments on this post aren’t convincing either) because I wanted this recipe to be super easy. When shopping for lady fingers, I lean toward the Italian brands. They are a bit drier and you’ll see my note below. They can take a bit more liquid so I favor them a bit more than other American brands.

Chai Tiramisu

Chai Tiramisu

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5 from 1 vote
Prep Time: 25 minutes
Total Time: 2 hours 25 minutes
Serving Size: 1 dish of tiramisu

Ingredients

Chai Tea Concentrate:

  • 1 teaspoon black peppercorns, (about 10 peppercorns)
  • 5 whole cloves
  • 3 pods cardamom
  • 2 " knob fresh ginger, (peeled and cut into rounds)
  • 1 stick cinnamon
  • 3 cups filtered water
  • 3 bags black tea
  • 1/4 cup sugar

Mascarpone filling:

  • 2 cups mascarpone
  • ½ cup white granulated sugar
  • 4 large egg yolks
  • 2 tablespoons dark rum
  • 3 tablespoons heavy cream
  • Pinch of kosher salt
  • 24 lady fingers, (from a 7-ounce package)
  • 1 1/2 tablespoons unsweetened cocoa powder, sifted, for topping

Directions

To Make the Chai Concentrate:

  • On a cutting board, using the back of a chef's knife, crush the black peppercorns, cloves, and cardamom pods. Place them in a medium saucepan over medium heat. Add the ginger and cinnamon sticks and toast for 2 to 3 minutes, or until fragrant.
  • Add the water and bring to a boil over medium-high heat, then reduce the heat to medium-low and simmer for 10 minutes.
  • Add the tea bags, turn off the heat and cover the pot so the tea can steep for 5 minutes. Discard the tea bags and pour in the sugar. Stir until the sugar dissolves. Pour the tea through a strainer and set aside. If you're moving super fast through this recipe, you may need to transfer the bowl of chai tea to the fridge to chill faster.

To Make the Mascarpone Filling:

  • In the stand-up mixer (with the whisk attachment) or using a hand-held electric mixer, combine the mascarpone, sugar, egg yolks, dark rum, heavy cream and salt. Beat for about two minutes, until light and fluffy. The mixture should fall back onto itself.

To Assemble the Tiramisu:

  • Spread about 1/3 cup of the mascarpone filling onto the bottom of a 2-quart baking dish. Dip about 6 to 7 lady fingers, one by one, into the chai tea, arranging them side by side. If there's a gap between the lady fingers and the baking dish, place a few in the opposite direction.
  • Spread about 1/2 cup of the mascarpone filling atop the lady fingers. Repeat layering with the remaining two layers. Smooth the top layer of mascarpone filling until nice and even. Lightly cover the tiramisu and transfer to the fridge to chill for at least 2 hours (or up to 1 day). Dust the top with the cocoa powder.

Notes

Before you start the recipe, give your lady fingers a taste test. If they're hard and dry, then feel free to dunk the lady fingers in the chai tea for about 5 long seconds. if they're not dry, then I recommend doing a super fast dunk.
Let's talk different brands of mascarpone. I tested this with two different brands. Bellwether Farms was much thicker than Vermont Creamery. I love both brands but for this particular recipe I favored the thickness from Bellwether Farms. But both will work great!
Serving: 6g
Did you make this Recipe? Tag me Today!Tag @acozykitchen on Instagram and hashtag it #acozykitchen
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52 Comments

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  • Reply Nathalie February 27, 2016 at 7:49 am

    Few years ago I used to make a lot of tiramisu. I loved it and so did the people around me and I always brought some with me. But I always tuck to the classic coffee-amaretto one.
    This recipe looks so interesting and I can not wait to try it out! 🙂

    http://potsofsmiles.blogspot.co.uk/
    xxxx

  • Reply Janine February 27, 2016 at 4:47 am

    What a nice post. I never heard about chai Tiramisu. What a brilliant idea. Great Job. xoxo Janine

  • Reply Emi February 27, 2016 at 2:37 am

    Hmmm… I’m wondering if I can just use chai tea bags from
    the grocery store, and steep it strong???
    It would make it so much easier.

    • Reply Adrianna Adarme February 27, 2016 at 4:50 pm

      Yep, you totally can. And your instinct to brew it stronger is a wise one because I have a feeling if you didn’t the chai flavor would be too faint. So definitely brew on the stronger side!

  • Reply Danica February 26, 2016 at 4:55 pm

    Wow… I was so so so happy that I had all of the ingredients to make this cake this morning. It is so yummy, perfectly light and sweet, but not overly sweet.
    Its great because I just ordered a chai spice blend off of etsy and it was a perfect excuse to throw it in the cake. It was truly incredible in there, thanks so much for sharing!
    Here is the chai spice if you are interested
    https://www.etsy.com/listing/263470098/medicinal-masala-chai-blend

  • Reply Christine English February 26, 2016 at 2:57 pm

    Would you be able to use chai tea bought from Starbucks instead of making your own?

    • Reply Adrianna Adarme February 26, 2016 at 4:02 pm

      That should work! Just make sure it’s very strong. The flavor with this comes through but it’s not overpowering so if Starbucks Chai is a little weak, it most likely won’t come through at all. If that’s the case you can just add an extra tea bag.

  • Reply Laura (A Beautiful Plate) February 26, 2016 at 11:45 am

    That mascarpone filling looks SO luscious. Love it!

  • Reply Taisha February 26, 2016 at 10:29 am

    OMG! I love Tiramisu! I can’t wait to try this recipe. Also, I recently ordered your book and must say I absolutely adore it. I’m going to try your seedy, nutty banana bread this weekend.

    • Reply Adrianna Adarme February 26, 2016 at 4:03 pm

      Awww yay! Thank you so much. I hope you love the nutty banana bread. I luv dat recipe! xoxo

  • Reply Karen Hilliard February 26, 2016 at 9:50 am

    Reality shows…my dear you don’t need that junk, you have your own lovely reality that all of us love to follow.

    Thanks and keep up the good work =))

    Karen

  • Reply Ellie | Hungry by Nature February 26, 2016 at 8:51 am

    This dessert looks like a dream.

  • Reply Katrina @ Warm Vanilla Sugar February 26, 2016 at 5:51 am

    This is such a badass tiramisu flavour! I am in love!

  • Reply DessertForTwo February 26, 2016 at 5:40 am

    Incredible! I’m eat the whole pan!

  • Reply Vivian {Stay Alive and Cooking} February 26, 2016 at 4:06 am

    I love this so much, I started making fresh chai tea/chai latte last week and I had these ideas in my head to start cooking with that flavour… And then I stumbled upon this blog! Such a coincidence. Will definitely try this, and wanted to say good job on the pretty pictures!

  • Reply Miranda | Miranda's Notebook February 26, 2016 at 3:19 am

    Oh yummy, this sounds like something I would absolutely adore!! Must try it soon! xxx

  • Reply Hélène February 26, 2016 at 1:13 am

    This looks great!
    I can’t believe you missed up on the wonderful pun that is CHAI TEAramisu though 😀

    • Reply Adrianna Adarme February 26, 2016 at 10:13 am

      Haha. That’s amazing. Thank you for that, I’m not that cleaver! 🙁

  • Reply Alice February 26, 2016 at 12:10 am

    So, it’s 9AM here and this is the first blog post I’ve seen today and now all I’ll be able to think about is tiramisu! I love the classic, but chai sounds really interesting. I know what I’ll be doing this weekend!

    • Reply Adrianna Adarme February 26, 2016 at 10:12 am

      YAY! Let me know how it goes. 😉

    • Reply Rayray October 5, 2017 at 2:22 pm

      Hello, I’m allergic to cheese and i’ve been looking everywhere for a tiramissu recipe without mascarpone. Any suggestion if i can substitute it with something else?
      Thank you!
      Rayray

      • Reply Adrianna Adarme October 5, 2017 at 2:26 pm

        you might be able to use tofu sour cream? i’m honestly not really sure. but i know a lot of ppl have used tofu cream cheeses and such for desserts. i would maybe search for a vegan tiramisu! 🙂

    • Reply Sovong Edelman November 8, 2017 at 9:22 am

      How far ahead can you make this dessert? Will making it overnight be too early and effect the texture?

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