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 mins
Chill time 6 hours hrs
Total Time 6 hours hrs 45 minutes mins
Course Dessert
Cuisine American, Italian
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
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.
*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.