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This creamy and delicious chai tiramisu has a lady swimmed fingers in Chai Tibio, in layers with sweetened mascarpone cream and covered with a thick layer of cocoa powder.
In case you are new here, I love * Tiramisu. And I have done all kinds of tiramisu, starting with my classic Tiramisú, Limoncello Tiramisu, Earl Gray Tiramisu, Matcha Tiramisu and now we are talking about Chai. Let’s get into it!
Ingredients you will need for Chai Tiramisu
- Mascarpone cheese. This creamy Italian cheese is an essential ingredient in Tiramisu.
- Black tea bags. We are using these to make a homemade chai. I love doing it from scratch, but do not hesitate to use a version bought in the store if you wish.
- Egg yolks. This gives a delicious volume and wealth to the filling.
- Thick cream. I love whistling the filling to add volume and air to the filling.
- Lady Fingers. I buy my fingers from Italian groceries. I find them as the best quality there.
For the rest of the ingredients, see the recipe index card below.
How to do chai tiramisu
- Do the chai. I like to crush the spices with the back of a knife or spoon. It helps to open them and to create a delicious concentrate.
- End the tea with spices. Pour hot water and spices. And then turn off the heat and add the tea bags. Put it aside and let it cool.
- Make the tiramisu filling. Beat the mascarpone cream, eggs, rum, thick cream and vanilla until it is soft and bulky. I like to do this for about three minutes.
4. Place the ladies with the filling. Dip the fingers of the lady in the chai concentrate. And then transfer them to your baking source. Cover with half the filling and extend it in a uniform layer. Add the second layer of bathed lady fingers. Pour the remaining filling and extend it evenly.
5. Cool in the refrigerator. I like to relax it in the refrigerator for at least four hours. This helps marry all flavors together.
6. Dust in cocoa powder. And serve. Yum!
Recipe Council
- Do this without alcohol? Simply exclude the rum all together. It is not necessary to replace it with anything, you will still know delicious.
More cozy recipes to make
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So that the chai is concentrated:
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In a cutting table, using the back of a chef knife, crushes black pepper, cloves and cardamomas pods. Place in a median pan over medium heat. Add the ginger and cinnamon sticks and toast for 2 to 3 minutes, or until they are fragrant.
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Add the water and boil over medium-high heat, then reduce the fire half-low and cook over low heat for 10 minutes.
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Add the tea bags, turn off the heat and cover the pot so that the tea can turn on for 5 minutes. Discard tea bags and pour the sugar. Stir until sugar dissolves. Pour tea through a strainer and reserve. If it moves super fast through this recipe, it is possible that you should transfer the bowl of chai tea to the refrigerator to cool faster.
To make the mascarpone filling:
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In the standing blender (with the accessory to beat) or with a hand electric blender, combine the mascarpone, the sugar, the egg yolks, the dark rum, the thick cream and the salt. Beat for about two minutes, until they are light and fluffy. The mixture must fall on itself.
To assemble the tiramisu:
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Extend approximately 1/3 cup of the mascarpone filled at the bottom of a 2 -quarter baking source. Dip between 6 and 7 fingers Lady, one by one, in chai tea, organizing them next to each other. If there is a gap between the fingers of the lady and the source to bake, place some in the opposite direction.
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Extend approximately 1/2 cup of mascarpone filling on Lady fingers. Repeat the layers with the remaining two layers. Alise the upper layer of the mascarpone filling until they are well and pairs. Cover the tiramisu and transfer the refrigerator to cool for at least 2 hours (or up to 1 day). Sprinkle the upper part with cocoa powder.
- Before starting the recipe, make a taste test to your lady. If they are hard and dry, then feel free to immerse yourself in chai tea in chai tea for about 5 long seconds. If they are not dry, I recommend you make a super fast dump.
- Let’s talk about different Mascarpone brands. I tried this with two different brands. Bellwether Farms was much thicker than Vermont Creamery. I love both brands, but for this particular recipe I favored the thickness of Bellwether Farms. But both will work very well!
Service: 6gram | Calories: 508Kcal | Carbohydrates: 42gram | Protein: 9gram | Fat: 33gram | Saturated fat: 19gram | Polyunsaturated fat: 1gram | Monounsaturated fat: 3gram | Trans fat: 0.001gram | Cholesterol: 227mg | Sodium: 92mg | Potassium: 86mg | Fiber: 1gram | Sugar: 19gram | Vitamin A: 1182IU | Vitamin C: 0.1mg | Calcium: 125mg | Iron: 2mg
Nutritional information is automatically calculated, so it should only be used as an approach.
