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Indulge in a unique twist on a the classic Italian dessert with this Masala Chai Tiramisu recipe. Blending traditional Indian flavours with the creamy richness of Italian Tiramisu, this coffee-free dessert is bound to be a showstopper.
Whether you’re a fan of traditional tiramisu or just looking for a new dessert to impress your guests, this Masala Chai Tiramisu is sure to be a hit. With its unique blend of flavours and elegant presentation, it’s the perfect way to end any meal.
Experience the comforting spices of masala chai infused into every layer of this delectable dessert. Savory cardamom, cinnamon, and cloves add a warm and fragrant twist to the creamy mascarpone cheese and ladyfinger biscuits.
Masala chai is a traditional Indian spiced tea that is made by brewing black tea with a blend of aromatic spices like cardamom, cinnamon, cloves, ginger, and black pepper. It is known for its warming qualities, making it a perfect choice for cold winter days or as a pick-me-up.
Masala chai is not only delicious but also offers several health benefits. The spices used in masala chai have been used in traditional medicine for centuries due to their antioxidant and anti-inflammatory properties.
Tiramisu, the classic Italian dessert, has a long and storied history. The origins of this beloved treat can be traced back to the city of Treviso in the Veneto region of Italy. While there are several legends surrounding the creation of tiramisu, one thing is for certain: it has become a staple in Italian cuisine and a favourite dessert around the world.
The word “tiramisu” translates to “pick me up” or “lift me up” in Italian.
Tiramisu is typically made by layering coffee-soaked ladyfinger biscuits with a creamy mixture of mascarpone cheese, eggs, and sugar. Because there are so few ingredients in a tiramisu, it’s important to use the best quality versions of each to really make the finished product shine. You will also never see whipping cream in a traditional tiramisu – the lightness comes from whipping egg whites which get folded through the mascarpone mixture.
Yes, traditional tiramisu recipes contain raw eggs. If this is a concern for you, you can always pasturise them by heating them slightly over a bain marie.
This process with the egg yolks is how you make a Zabaglione, where you would follow the process of this recipe, but just do so over a pot of simmering water to warm the yolks slightly.
For the egg whites, this recipe is essentially using a French meringue, where the whites are not cooked. But if you would like to, you can opt for the process of making a Swiss meringue in which the whites and sugar are whipped over a bain Marie.
The idea of combining masala chai and tiramisu may seem unconventional, but the flavours of these two beloved treats complement each other perfectly. The warm and aromatic spices of masala chai add a depth of flavour to the creamy mascarpone cheese and delicate ladyfinger biscuits. The result is a dessert that is both familiar and surprising.
While coffee is a staple ingredient in classic tiramisu, not everyone enjoys or can tolerate the taste or effects of caffeine. By replacing coffee with masala chai, we can offer a dessert that is equally delicious and indulgent, but without the coffee kick. This opens up a world of possibilities for those who want to enjoy tiramisu without the coffee.
Add the tea bags to the boiling water and allow to steep for around 5-10 minutes. Remove the tea bags and set aside in the fridge to cool completely.
Whisk egg whites in a clean bowl until frothy. Add half of the sugar and continue to whisk until white, glossy and stiff, about 5 minutes. Set aside.
Beat the egg yolks and the remaining sugar until pale and thickened, about 2 minutes. Add the mascarpone and mix again until smooth and fully combined.
Add 1/3 of the egg white mixture to the yolk and beat until combined and smooth. Add the remaining 2/3rd and gently fold together to prevent knocking out too much of the air in the egg white.
Quickly dip the biscuits into the tea and arrange in a line on the base of a dish.
Spread over 1/3 of the cream, then repeat this process until you have 3 layers of biscuits.
Add the remaining cream mixture to the top and spread evenly.
Cover and set aside in the fridge for at least 4 hours, but preferably overnight
Combine the cocoa powder and garam masala in a small bowl before dusting it over the top of the tiramisu.
Optionally, add a layer of shaved chocolate to finish.
While this Masala Chai Tiramisu recipe is delicious as is, there are several variations and additions you can try to personalize this dessert to your taste:
Masala Chai Tiramisu is best served chilled, straight from the refrigerator. When serving, make sure to slice the tiramisu carefully to reveal its distinct layers.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Mon Mack Food is my little space to share my passion for food. It is also a place to document the recipes I’ve created while cooking for friends and family! While it is now just a hobby, my absolute dream is to build this project into something I can one day call my job 🙂
