Masala Chai Tiramisu

First of all, my apologies to the traditionalists who swear by the traditional tiramisu. This fluffy, creamy, 'pick me up' Italian dessert is one of my favorite desserts. In this recipe, I am using our brand of Masala Chai instead of coffee. A twist to the traditional recipe. I am also avoiding using alcohol; somehow, it does not go well with masala chai. Enjoy!

Serves: 4


1 cup Masala Chai (watch our video on how to make Masala Chai)

8 lady fingers, each broken into two equal size pieces

Cream filling

8 oz mascarpone cheese

3 large eggs

1/3 cup white granulated sugar

1 cup heavy whipping cream

1/2 teaspoon good quality vanilla extract


1 teaspoon ground green cardamom

1/2 cup sugar




Prepare the masala chai and set it aside to cool.

Crack the eggs and separate the egg yolks from the egg whites.

Using a stand mixer, whip heavy whipping cream, and rose water until stiff peaks form. Set aside.

In a double boiler, bring 2 cups of water to a boil. Add egg yolks and sugar to the top of the double boiler and frequently whisk until the sugar has dissolved and the egg mixture has turned pale yellow.

It is now time to prepare the Cream filling. In a medium-size mixing bowl, add the egg yolks mixture and mascarpone and mix to combine. Then fold in the egg whites. Set aside.

To prepare the Tiramisu, you will need 6 ramekins or serving bowls (1 cup size).

Dunk 2 lady fingers in Masala Chai and remove immediately. Place it in the bottom layer of one of the ramekins.

Add two tablespoons of the cream filling on top of the lady fingers.

Dunk yet another 2 lady fingers in Masala Chai for the second layer, place it on top of the cream filling in the ramekin and add 2 tablespoons of the cream filling. Set aside. 

Repeat this step for the remaining ramekins.

Cover with a plastic wrap or a lid and refrigerate for 24 hours.

Before serving, in a small bowl, combine the 'Dust' ingredients, and using a tea strainer, dust it on top of each of the ramekins. Serve.

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