Masala Chai Tiramisu

Name: Masala Chai Tiramisu
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Cuisine: Indian
Ingredients: 16 oz Mascarpone Cheese (16 oz Mascarpone cheese (450g), cold from the fridge - I recommend Galbani); 4 pieces Egg Yolks (4 egg yolks); ⅔ cup Granulated Sugar (2/3 cup granulated or caster sugar (133g)); 1 tsp Vanilla (1 tsp vanilla); ¼ tsp Table Salt (1/4 tsp salt); ½ tsp Ground Cardamom (1/2 tsp cardamom powder); 1 ½ cup Heavy Cream (1 1/2 cup heavy cream, chilled (360g)); 30 pieces Ladyfinger (30-36 ladyfingers* — up to 36); 1 ½ cup Chai Masala (1 1/2 cup strong masala chai brewed in water, room temperature (360g)*); 2 tbsp Cocoa Powder (2 tbsp cocoa powder + 1/4 tsp cardamom and 1/4 tsp cinnamon to dust); 0 pieces Freeze Dried Strawberries (Optional: crushed freeze dried strawberries for garnish) — optional

A fusion dessert that replaces coffee with spiced masala chai, layered with ladyfingers and a light mascarpone cream.

25 minIndian

Servings4

Add to grocery list

Plan it in the app to put it on your week.

Vegetarian
Pescatarian

Steps

1Whisk the mascarpone cheese on medium speed for 30-60 seconds until creamy. Scrape the bowl and set aside.
2In a separate heat-proof bowl, add the egg yolks, sugar, vanilla and salt. Boil 1-2" of water in a saucepan and reduce heat to the lowest setting. Place the bowl with egg yolks and sugar on top of the saucepan such that the water does not touch the bottom of the bowl. This is a double boiler. Whisk on medium-high speed for exactly 2 minutes, then remove from heat. The mixture will be light and fluffy. Do not overmix or overheat as it can become grainy.
3Pour the egg yolk and sugar mixture onto the mascarpone cheese. Add cardamom, then whisk on medium speed just until combined, scraping the bowl halfway (do not overmix as the mixture can become grainy).
4In a separate bowl, whip the cold heavy cream until it reaches medium stiff peaks (just starts to hold shape). Do not overmix.
5Add the whipped cream to the mascarpone mixture in 2-3 additions, folding gently with a rubber spatula and taking care not to knock out the air. You will have a creamy, light mixture.
6Make the masala chai. Add masala chai tea bags or tea leaves to boiling water in a pot and simmer on medium heat for 5 minutes, then let the mixture cool down.
7Pour the chai into a wide bowl, and make sure it is not hot. Dip each ladyfinger quickly into the chai (do a quick dip on each side) and add a layer of soaked ladyfingers in the bottom of a 8x9.5" rectangular dish.
8Spread on half of the mascarpone cream evenly.
9Repeat with another layer of soaked ladyfingers.
10Top with the remaining mascarpone cream.
11Cover and refrigerate for at least 6 hours, or ideally overnight.
12When ready to serve, mix the cocoa powder with cinnamon and cardamom, and dust evenly on top of the tiramisu using a small fine mesh sieve. Optionally, grind or crush freeze dried strawberries and dust on top. Cut into slices and serve!