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a cross-section of tiramisu

Masala Chai Tiramisu

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.
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Prep Time 15 minutes
Chilling Time 6 hours
Servings: 6
Course: Dessert
Cuisine: Indian, Italian
Ingredients Method

Ingredients
  

  • 2 cups boiling water
  • 4 Masala Chai tea bags
  • 3 eggs yolks and whites separated
  • 100 g caster sugar
  • 250 g mascarpone
  • 20 Lady Fingers or Savoiardi biscuits Approx.
  • 2 tbsp cocoa powder
  • 1/2 tsp garam masala

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Quickly dip the biscuits into the tea and arrange in a line on the base of a dish.
  6. Spread over 1/3 of the cream, then repeat this process until you have 3 layers of biscuits.
  7. Add the remaining cream mixture to the top and spread evenly.
  8. Cover and set aside in the fridge for at least 4 hours, but preferably overnight.
  9. Combine the cocoa powder and garam masala in a small bowl before dusting it over the top of the tiramisu.
  10. Optionally, add a layer of shaved chocolate to finish.