Description
A delightful fusion dessert combining the classic Italian tiramisu with the warming spices of Indian masala chai. This Masala Chai Tiramisu features layers of chai-soaked ladyfingers and a creamy cardamom mascarpone filling, dusted with a spiced cocoa topping. Perfect for tea lovers seeking a unique and aromatic twist on a beloved dessert.
Ingredients
Mascarpone Cream
- 16 oz Mascarpone cheese (450g), cold from the fridge
- 4 egg yolks
- 2/3 cup granulated or caster sugar (133g)
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/2 tsp cardamom powder
- 1 1/2 cup heavy cream, chilled (360g)
Tiramisu Assembly
- 30-36 ladyfingers
- 1 1/2 cup strong masala chai brewed in water, room temperature (360g)
- 2 tbsp cocoa powder
- 1/4 tsp cardamom powder (for dusting)
- 1/4 tsp cinnamon (for dusting)
- Optional: crushed freeze dried strawberries for garnish
Instructions
- Prepare the Mascarpone Cream: Whisk the mascarpone cheese on medium speed for 30-60 seconds until creamy. Scrape the bowl and set aside.
- Make Egg Yolk Mixture: In a heat-proof bowl, combine the egg yolks, sugar, vanilla, and salt. Set up a double boiler by boiling 1-2 inches of water in a saucepan and reducing heat to low. Place the bowl over the simmering water ensuring it does not touch the water, then whisk on medium-high speed for exactly 2 minutes until the mixture is light and fluffy. Remove from heat, being careful not to overmix or overheat to avoid graininess.
- Combine with Mascarpone: Pour the egg yolk mixture onto the mascarpone cheese, add cardamom powder, then whisk on medium speed just until combined, scraping the bowl halfway. Avoid overmixing to keep the texture smooth.
- Whip Heavy Cream: In a separate bowl, whip the chilled heavy cream until medium stiff peaks form, just starting to hold shape. Do not overwhip.
- Fold Cream into Mascarpone Mixture: Add the whipped cream to the mascarpone mixture in 2-3 additions, folding gently with a rubber spatula to maintain airiness. The mixture should be creamy and light.
- Brew Masala Chai: If not already prepared, brew strong masala chai by simmering tea bags or tea leaves in boiling water over medium heat for 5 minutes, then let cool to room temperature.
- Soak Ladyfingers: Pour the cooled chai into a wide bowl. Quickly dip each ladyfinger on both sides into the chai, then layer them evenly in the bottom of an 8x9.5" rectangular dish.
- Layer Mascarpone Cream: Spread half of the mascarpone cream evenly over the first layer of soaked ladyfingers.
- Repeat Layers: Add another layer of chai-soaked ladyfingers over the cream, then top with the remaining mascarpone cream, spreading evenly.
- Chill the Dessert: Cover the tiramisu and refrigerate for at least 6 hours, preferably overnight, to allow flavors to meld.
- Final Touches and Serving: Before serving, mix cocoa powder with cinnamon and cardamom powders. Dust this mixture evenly over the tiramisu using a fine mesh sieve. Optionally, sprinkle crushed freeze dried strawberries as garnish. Cut into slices and serve chilled.
Notes
- Ensure the heavy cream is well-chilled before whipping to achieve medium stiff peaks.
- Do not overwhip the cream or overmix the mascarpone mixture to maintain a light and creamy texture.
- Dip ladyfingers quickly to prevent them from becoming soggy and losing their structure.
- Allowing the tiramisu to chill overnight enhances the flavor and texture.
- You can adjust the strength and spice level of the masala chai to your preference.
