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This creamy and delicious Chai Tiramisu has lady fingers dipped in warm chai, layered with sweetened mascarpone cream and topped with a thick layer of cocoa powder.
In case you are new here, I *love* tiramisu. And I’ve made all types of tiramisu, starting with my classic tiramisu, limoncello tiramisu, earl grey tiramisu, matcha tiramisu and now we’re talking about chai. Let’s get into it!
Ingredients You’ll Need for Chai Tiramisu
- Mascarpone cheese. This creamy, Italian cheese is an essential ingredient in tiramisu.
- Black tea bags. We’re using these to make a homemade chai. I love making it from scratch but feel free to use a store-bought version if you like.
- Egg yolks. This gives a delicious volume and richness to the filling.
- Heavy cream. I love whipping the filling to add volume and air to the filling.
- Lady fingers. I buy my lady fingers from Italian grocery stores. I find them to be the best quality there.
For the rest of the ingredients, please see the recipe index card below!
How to Make Chai Tiramisu
- Make the chai. I like to crush the spices with the back of a knife or spoon. It helps open them up and create a delicious concentrate.
- Steep the tea with spices. Pour in the hot water and the spices. And then turn the heat off and add in the tea bags. Set it aside and let it cool.
- Make the tiramisu filling. Whip the mascarpone cream, eggs, rum, heavy cream and vanilla until it’s soft and voluminous. I like to do this for about three minutes.
4. Layer the lady fingers with the filling. Dip the lady fingers into the chai concentrate. And then transfer them into your baking dish. Top it with half of the filling and spread it out into an even layer. Add the second layer of dipped lady fingers. Pour in the remaining filling and spread it out evenly.
5. Chill in the fridge. I like to chill it in the fridge for at least four hours. This helps marry all the flavors together.
6. Dust on the cocoa powder. And serve. Yum!
Recipe Tip
- Make this alcohol-free? Simply exclude the rum all together. No need to replace it with anything–it’ll still taste delicious.
More Cozy Recipes to Make
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To Make the Chai Concentrate:
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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.
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Add the water and bring to a boil over medium-high heat, then reduce the heat to medium-low and simmer for 10 minutes.
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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:
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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:
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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.
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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.
- 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 | Calories: 508kcal | Carbohydrates: 42g | Protein: 9g | Fat: 33g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.001g | Cholesterol: 227mg | Sodium: 92mg | Potassium: 86mg | Fiber: 1g | Sugar: 19g | Vitamin A: 1182IU | Vitamin C: 0.1mg | Calcium: 125mg | Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
