Chai tiramisu is loved by coffee-lovers and -haters alike! Chai-soaked lady fingers are layered between a creamy mascarpone filling and topped with chai-spiced sugar.
I hate coffee.
Well, now that I’ve lost a significant proportion of you, it’s time to make tiramisu for the non-coffee lovers. I present to you, Chai Tiramisu!
Chai Tiramisu is pretty much the same concept as traditional tiramisu but instead of soaking the lady fingers in coffee you dip them in chai concentrate. Then I dusted the top with a chai-spiced-sugar instead of cocoa powder. Simple as that.
While I understand that making chai tiramisu instead of making it with coffee takes it out of the realm of being traditional, I tried to keep the integrity of rest of the recipe intact. Same with my pumpkin spice latte tiramisu.
Authentic Italian tiramisu is made with raw eggs but in the US tiramisu is often made with heavy whipping cream instead. If eggs are used, it’s sometimes just the yolks and they are tempered.
As someone who researches Salmonella as my day job I respect the fear of Salmonella in raw eggs, but as long as you use pasteurized eggs you’re good to go – regardless of whether it’s Chai Tiramisu or Traditional Tiramisu.
Honestly, I was super impressed with how this turned out. Even coffee lovers had to admit it was stinking delicious! I also loved how easy it was to make. It reminds me of a fancier version of dessert lasagna, and we all know how obsessed I am with that delicacy.
- 3 cups filtered water
- 3 bags of chai
- 1/4 cup sugar
- 2 Tbsp dark rum
- 1/2 cup white granulated sugar
- 4 pasteurized eggs, yolks and whites divided
- 2 cups mascarpone
- Pinch of salt
- About 24 lady fingers**
- 1 Tbsp powdered sugar, for topping
- 1/8 tsp ground cinnamon
- 1/8 tsp ground ginger
- 1/8 tsp cardamom
- Pinch ground cloves
- Pinch ground allspice
- To make the chai tea concentrate, add the water to a medium sauce pan and bring to a boil over medium-high heat. Once boiling, remove from heat, add the tea bags, and cover the pot to steep for 5 minutes.
- Discard the tea bags and add the sugar, stirring until dissolved. Stir in the rum and set aside to cool*.
- To make the mascarpone filling, in a medium bowl, beat the egg whites until forming soft peaks. Set aside.
- In a large bowl place the sugar and egg yolks. Beat until creamy. Add mascarpone and salt, then beat until light and fluffy, about 2 minutes. Gently fold in the egg whites until incorporated.
- One by one, dip 1/3 of the lady fingers into the chai concentrate and place them in a single layer on the bottom of 2-quart dish**. Spread about 1/3 of the mascarpone filling evenly over the top of the lady fingers. Repeat layers finishing with the final third of mascarpone filling.
- Cover the tiramisu and transfer to the fridge to chill for at least 2 hours (or overnight).
- Prepare the topping by mixing the sugar and spices together in a small bowl. Cover and set aside.
- When ready to serve, dust the top with the chai-spiced-sugar.
*Place in fridge to speed up process if needed. **Depending on the shape/size of your dish you may need more of less to assemble 3 layers.
Source: Adapted from A Cozy Kitchen.