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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!

Chai Latte Tiramisu

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!
Prep Time 45 minutes
Chill time 6 hours
Total Time 6 hours 45 minutes
Course Dessert
Cuisine American, Italian
Servings 9 Servings

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.

Notes

*If you don't have a tea strainer, you can use a coffee filter, cheesecloth, or strainer lined with a paper towel.
**You will most likely have to cut some ladyfingers in order to fit them evenly into the dish. I recommend dipping them into the syrup (to soften them) before cutting into them.