Fusion never looked better with this recipe for the ultimate spiced-infused Chai Tiramisu. Layers after layers of chai-soaked ladyfingers, and rich, velvety mascarpone cream, this is the perfect weekend treat. So easy to make and SO FRIGGIN DELICIOUS, especially when eaten the next day!
The subtle sweetness of the mascarpone filling, perfectly offset by the slight bitterness from the coffee and cocoa powder – Tiramisu is undeniably incredible. It is an Italian classic that’s known and loved worldwide and for this reason, I am going to assume you know what it is and how it tastes. Can it be made better? I’m not sure… but in this recipe, I’ve definitely made it even cosier with the warming flavours of masala chai.
Chai Tea-ramisu?
Chai is a staple in all Indian homes. Since most Indians drink tea boiled with milk and sugar, the word has become synonymous milk tea. There are several variations of the name depending on the condiment used within the tea and in the case of masala chai, it’s basically chai flavoured with spices including cardamom, cloves and cinnamon. Fun fact, chai simply means “tea” hence you should never say “chai tea”.
“Chai is the powerful concoction of milk, sugar and caffeine that keeps Bombay running” – Dishoom
What I’ve done to add a twist to the traditional Tiramisu is to replace the coffee with a chai concentrate, made with Pukka’s chai teabags (if you don’t have that, I’ve included in the recipes notes how you can make the concentrate using basic black tea). The mascarpone filling is as luxurious as can be, but not greasy and heavy like simplified versions made purely with whipping cream. Each bite is rich yet airy, with a hint of alcohol, and dreamily soft but not mushy chai-flavoured ladyfingers. You can use dark rum but my choice of alcohol is Baileys, specifically, the Baileys Salted Caramel Liqueur. The dusting of cocoa powder then adds a very much welcomed touch of bitterness that brings out the subtle sweetness of the tiramisu.
This chai tiramisu recipe is basically the easiest thing to make for when friends come over (or not, I don’t judge) because it can be made ahead of time. In fact, it’s best eaten the next day as the flavours intensify and the consistency becomes creamier when you give it time to rest in the fridge overnight. If you do actually have leftovers, the tiramisu will stay fresh in the fridge for up to 3 days.
Fusion never looked better with this recipe for the ultimate spiced-infused Chai Tiramisu. Layers after layers of chai-soaked ladyfingers, and rich, velvety mascarpone cream, this is the perfect weekend treat. So easy to make and SO FRIGGIN DELICIOUS, especially when eaten the next day!
4 sachets of chai tea (I used the one by Pukka; see Note 1 for alternative)
4 cardamom pods, lightly smashed
750ml water
3 tablespoons sugar
Filling
500g mascarpone, room temperature
4 fresh egg yolks
60g sugar
3 tablespoons double cream
1 teaspoon vanilla extract
4 tablespoons Baileys (I used the salted caramel Baileys; or replace with dark rum)
1/8 teaspoon salt
200g ladyfingers (preferably Savoiardi)
1 1/2 tablespoons unsweetened cocoa powder
Instructions
1
In a pot, add the chai tea sachets, cardamom pods, water and sugar and bring it to a boil. Once bubbling, reduce the heat to medium-low and simmer for 10 minutes. Remove from heat and set aside to cool to room temperature. You can also refrigerate it for awhile to help it cool quicker.
2
To make the filling, whisk together the mascarpone, egg yolks, sugar, cream, vanilla extract, Baileys and salt in the bowl using a stand mixer or a hand-held electric mixer. Whisk for 2-3 minutes until the mixture leaves ribbony trails when drizzled over itself. If you’re concerned with using raw yolks, see Note 2.
3
To assemble, the sequence is ladyfingers, mascarpone mixture, cocoa powder and repeat. The number of layers you get depends on the size of your baking dish, I only managed to get 2 of each layer in a 8x8 inch baking dish. Soak the ladyfingers in the chai concentrate for 5 seconds (Note 3), one by one, and then lay them out side by side in your baking dish. When the first layer is done, add half (again, depends on the number of layers you have) of the mascarpone mixture on top of it and spread it out into an even layer. Holding a sift above the dish, add cocoa powder into it (a teaspoon at at time for better control) and dust a thin and even layer of cocoa powder on top of the mascarpone mixture. Repeat again for the next layer(s).
4
Cover the tiramisu and refrigerate for at least 4 hours or preferably overnight.
Notes
1. Instead of using a chai tea sachet, replace with 3 sachets of black tea (e.g. english breakfast tea), 5 cloves (or 1/2 teaspoon ground cloves), 5 slices of fresh ginger, 1 cinnamon stick, and 3/4 teaspoon black peppercorns.
2. While the chai tea is bubbling away, place a heat-proof bowl over the pot. Add in the egg yolks and sugar and whisk (using either a hand-held or preferably an electric whisk) until the sugar has dissolved and the mixture is pale and has doubled in volume. In a separate bowl, whisk the mascarpone until very smooth and then gently fold it into the egg-sugar mixture. In the same bowl you used for the mascarpone, whisk the cream until you get soft peaks and fold it into the mascarpone-egg-sugar mixture. Ensure that there are no lumps in the filling. Then, fold in the Baileys and salt and set aside to cool slightly.
3. If using fresh/soft ladyfingers, I dipping them on both sides in the chai tea quickly rather than soaking it.
Dip the lady fingers in the coffee quickly — Lady fingers are highly absorbent little buggers, so if you soak them too long they tend to fall apart. Dip them quickly in the coffee and then layer them to make sure they hold their shape!
She uses crisp ladyfingers and subsequently dips them in a mixture of rum and coffee. It is this dipping stage that makes or breaks a tiramisu. According to Garten, if you dip your ladyfingers for too long, they will turn soggy. However, if you don't dip them for long enough, they won't absorb the proper flavor.
The delicate flavor of layers of mascarpone and Italian custard are contrasted with the darkly robust presence of espresso and sharpness of cocoa powder. The name itself, tiramisu, means “pick me up” in Italian most likely referring to the two caffeinated ingredients that are present in the dish, espresso and cocoa.
Unlike most other sweets, tiramisu captivates the taste buds with a harmonious melody. In essence, tiramisu is a delicate balancing act between rich, creamy mascarpone cheese and robust, aromatic espresso. The first bite's luscious sweetness quickly gives way to the coffee's depth and delicate bitterness.
4. The best ladyfingers for this recipe are very dry and crisp. They're often called savioardi and are imported from Italy. If you can't find these and your supermarket only has soft, cakelike ladyfingers, you'll need to let them dry out in the oven first.
As a result, the consistency will be less creamy and slightly more compact. Whichever biscuits you choose, make sure not to soak them too much, otherwise the excess coffee will make the mascarpone cream runny.
To fix it once it has already curdled, generally you would gently heat it over a double boiler (or microwave it a few seconds at a time) while whipping it until you've whipped the lumps out. Once it's smooth, let it cool back to room temperature, stirring regularly, and rewhip it once it's cool.
In most tiramisus, you would be able to find the use of either heavy whipping cream or whipped egg whites. I've tried both and they worked well for me. However, my family and friends tend to prefer the whipped egg white version as they're less fattening, and has a lighter aftertaste.
For the best results, tiramisu needs at least six hours in the fridge before serving. This time allows the ladyfingers to soak flavor and moisture from the coffee, wine, and filling. You can make tiramisu 1 to 2 days in advance. Just keep it refrigerated until you are ready to serve.
Fortified wine: The traditionalist's choice is a sweet fortified wine like Marsala. It's lower in alcohol content and adds a light, fragrant note. You could also use Vin Santo or Madeira. Liquor: Rum and brandy are the popular choices for boozy desserts, and when it comes to adding depth to tiramisu, it's no different.
Tiramisu can have a variety of different types of alcohol inside, however the most common alcohol in tiramisu is dark rum. Other common types of alcohol used in tiramisu is marsala wine, amaretto, or coffee liquor.
The just keep layering, finishing with a layer of the cream mix. Sprinkle with the remaining grated chocolate. Hope that helps! The ingredients that make it so expensive are the liquor, espresso, mascarpone and heavy cream.
Italian Mascarpone and Marsala wine are careflully selected to pair with Starbucks coffee, bringing out a unique flavor of cheese, wine and coffee. The ladyfingers inside the cake brings you more joy.
But the espresso is why this dessert may not be for kids as the taste is fairly noticeable. It's one of the main ingredients in this tiramisu and coffee certainly has a strong flavor. What is this?
Traditional tiramisu, an Italian dessert, typically contains alcohol in the form of a liqueur. The alcohol is used to enhance the flavor and is an integral part of the dessert's traditional recipe.
Once the mascarpone has split it is quite difficult to recover, though if you catch it early (very fine grains) sometimes you can correct it by very gently whisking in (by hand) a little cream.
The first few times I made homemade tiramisu I thought this too! But don't freak out, once it has some time to sit in the fridge then the filling will firm up.
This Tiramisu needs to sit in the fridge for at least 8 hours, so it's the ideal make-ahead dessert! Simply cover well with plastic wrap or foil and refrigerate overnight, then dust all over with cocoa powder just before serving.
Introduction: My name is Neely Ledner, I am a bright, determined, beautiful, adventurous, adventurous, spotless, calm person who loves writing and wants to share my knowledge and understanding with you.
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