Luscious layers of sweetened chai syrup-soaked ladyfingers and fluffy chai-spiced mascarpone cream filling come together to make an Indian-inspired version of a classic Italian dessert!
As someone who’s not a fan of the bitter taste of coffee, chai lattes have usually been my go-to at coffee shops. They’re incredibly comforting with their creamy, velvety texture, and they have the perfect balance of sweet and spicy. With warm, aromatic spices like cinnamon, clove, ginger, nutmeg, and cardamom, chai lattes also serve as the ideal drink to enjoy during these crisp fall months.
However, what if we transformed this comforting drink into something exquisitely light and heavenly…
This Chai Latte Tiramisu fuses Indian and Italian cuisine together, creating one of the most stunningly blissful experiences imaginable. The mascarpone cream filling is unbelievably creamy and flavored with the perfect amount of aromatic chai spices. The soft ladyfingers are also soaked in a sweetened chai-spiced black tea syrup, adding a deeper dimension of flavor and bliss to this stunning dessert.
Why You’ll Love This Chai Latte Tiramisu
Super Simple No-Bake Dessert: Unlike traditional tiramisu recipes, this one doesn’t mess with raw eggs or finicky cooking techniques. It comes together in less than 45 minutes, and it makes a great make-ahead dessert since it requires at least 6 hours to chill in the refrigerator. In fact, I recommend an overnight chill to allow the flavors to fully develop.
Perfectly Chai-Spiced: Not only are the ladyfingers soaked in a sweetened chai-infused syrup, but the mascarpone cream filling is kissed with chai spices as well. And although there’s a double dose of chai in this tiramisu, it’s not at all overwhelming. It’s MARVELOUS…
Alcohol-Free: Traditionally, tiramisu contains some kind of alcohol like rum or coffee liqueur. This tiramisu, on the other hand, doesn’t contain any alcohol, making it perfect for family gatherings.
Tips For Tiramisu Success
Strain the syrup: This step is totally optional! After the water, sugar, and chai spices have simmered together, I like to pour the syrup through a tea strainer to filter out the spice particles. If you don’t have a tea strainer, you can use a coffee filter, cheesecloth, or even a strainer lined with a paper towel.
Don’t over-beat the filling: Mascarpone is prone to curdling and separating, especially when it’s been beaten for too long. That’s why it’s best to beat the filling just until the ingredients are incorporated. There’s no need to whip any extra air into the filling, since whipped cream is folded in at the end.
Dip, don’t submerge: When working with the ladyfingers, just dip both sides into the chai syrup, then place them into the baking dish. It’s not necessary to keep them submerged in the syrup since they soak it up pretty quickly. You also don’t want to end up with soggy ladyfingers. If you want, you can drizzle 2-3 teaspoons of the syrup evenly over the ladyfingers after placing them into the dish.
Cut AFTER dipping: You’ll most likely have to cut some of the ladyfingers to get them to fit in the baking dish. I’ve found that the best way to do this is to dip a few ladyfingers, allow them to sit on the cutting board for about a minute or so, then cut them. This will allow the ladyfingers to soften up, so that they don’t break when you cut into them.
Don’t rush the chilling process: As I mentioned earlier, this tiramisu requires at least 6 hours to chill and fully set. HOWEVER, I highly recommend allowing the tiramisu to chill overnight. The more time tiramisu has to chill, the more time it has to “marinate,” ensuring not only better flavor, but better texture as well.
Dust with spices JUST before serving: Once the spices hit the tiramisu, it isn’t long before the moisture from the mascarpone filling starts to make the spices look dull and wet. To ensure a more vibrant color, it’s best to dust the tiramisu with chai spices just before you’re serving it.
Where do I find ladyfingers?
Ladyfingers, also known as Savoiardi biscuits, can be found in the international aisle or cookie aisle of your grocery store. If you can’t find them in your normal grocery store, check out places like World Market, Whole Foods, New Seasons, or any kind of specialty grocery store.
Can I double the recipe?
Yes, you most certainly can! Simply double all of the ingredients in the recipe, and prepare the tiramisu in a 9×13-inch glass dish or pan.
Can I freeze this tiramisu?
Definitely! This tiramisu freezes incredibly well. You can either freeze it in the dish itself (cover with aluminum foil for extra protection), or you can slice individual pieces and wrap them in plastic wrap. Either way, it’ll keep in the freezer for up to 3 months. When you’re ready to enjoy it, place it into the refrigerator overnight to allow it to thaw out.
Chai Latte Tiramisu
Ingredients
Chai Spice Blend:
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground cardamom
- ½ teaspoon ground ginger
- ¼ teaspoon ground allspice
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
Chai Syrup:
- 1 cup water
- ½ cup granulated sugar
- ½ teaspoon chai spice blend (from recipe above)
- 1 Chai tea bag
Chai Mascarpone Filling:
- 1 ½ cups heavy cream
- 16 ounces mascarpone cheese
- 1 cup + 2 Tablespoons granulated sugar
- 1 ½ teaspoons chai spice blend (from recipe above)
- 1 teaspoon vanilla
- Pinch salt
- 1 (7 oz) package Savoiardi ladyfingers (about 24)
- Chai spice blend, for dusting
Instructions
Make the Spice Blend:
- Combine all of the spices in a small bowl; set aside.
Make the Syrup:
- Combine the water, sugar, and chai spice blend in a small saucepan. Bring to a simmer, stirring occasionally to dissolve sugar. Remove from heat and pour through a tea strainer set over a large cup to filter out the spice particles.* Add the tea bag, and allow to steep for 10 minutes. Transfer syrup to a shallow bowl, for easier dipping.
Make the Filling:
- In a stand mixer fitted with the whisk attachment, whip the heavy cream until stiff peaks form. Transfer whipped cream to a separate bowl, return bowl to the mixer, and replace whisk attachment with paddle attachment.
- To the mixer, add the mascarpone cheese, sugar, chai spice blend, vanilla, and salt. Beat on medium speed until smooth and creamy--try not to overbeat. Add about a cup of the whipped cream and continue beating until just incorporated. Use a rubber spatula to fold in the rest of the whipped cream.
Assemble Tiramisu:
- One at a time, quickly dip the ladyfingers into the chai syrup until soaked but not soggy; arrange in an even layer along the bottom of an 8-inch square dish. (Line the ladyfingers up in two straight rows of six.**) Spread half of the the mascarpone filling on top of the ladyfingers. Place another layer of chai syrup-soaked ladyfingers on top of the filling.
- Spread half of the remaining filling on top of the ladyfingers. Transfer remaining filling to a pastry bag fitted with a large round tip (or a gallon ziplock bag with the corner cut off), and pipe the filling evenly over the tiramisu.
- Cover and refrigerate for at least 6 hours before serving, preferably overnight. Just before serving, dust the surface of the tiramisu with some of the leftover chai spice blend. Cut into squares and serve.