Chai Tiramisu

in Chocolate, Desserts

newsizetiramisu

Thank you for contributing to the very serious reality television conversation. SO many good recommendations that I’m mostly scared to check out because what will happen if I watch that much reality TV?! Will my brain turn to mush?! PROBS. I’ll need to balance that shit out with some articles from the New Yorker.

Let’s talk about this dessert because it’s the freakin’ weekend. This “winter” the two drinks that have been in very heavy rotation have been the golden milk tea and chai tea from The Year of Cozy. I usually make them for a mid-afternoon pick me up when really my body is calling for espresso but I’m scared I’ll be up all night. Those two drinks help me the most in that scenario.

Chai Tiramisu

Chai Tiramisu

Chai Tiramisu

Chai Tiramisu

And just like Jessica, I’ve been wanting to “chai” everything. It started with the Chai Snickerdoodles (recipe in Da Year of Cozy) and it’s now continue to this Chai Tiramisu.

It’s a simple and delicious addition that acts in place of the espresso that’s usually in tiramisu.

Chai Tiramisu

Chai Tiramisu

The filling for the recipe is adapted from the tiramisu at Del Posto which is the most amazing tiramisu in the entire world. (If you haven’t eaten it, do it the next time you’re in New York.)

It’s fluffy and airy with just a hint of rum. I’m not a super big fan of tiramisu’s that taste just like rum. The lady fingers are dipped in the chai and then layered with the filling. The entire shebang is dusted with lots of cocoa powder.

Chai Tiramisu

Chai Tiramisu

It’s so good and tasty. And it’s the easiest thing to make for when friends come over because you can make it ahead and

I know a lot of people love making their own lady fingers. I personally didn’t bother (and these comments on this post aren’t convincing either) because I wanted this recipe to be super easy. When shopping for lady fingers, I lean toward the Italian brands. They are a bit drier and you’ll see my note below. They can take a bit more liquid so I favor them a bit more than other American brands.

Chai Tiramisu

Chai Tiramisu

Prep Time: 25 minutes

Total Time: 2 hours, 25 minutes

Yield: 1 dish of tiramisu

Serving Size: 6 to 8

Chai Tiramisu

Ingredients

    Chai Tea Concentrate:
  • 1 teaspoons black peppercorns (about 10 peppercorns)
  • 5 whole cloves
  • 3 pods cardamom
  • 2" knob peeled fresh ginger, cut into rounds
  • 1 sticks cinnamon
  • 3 cups cold water
  • 3 bags black tea
  • 1/4 cup sugar
  • Mascarpone filling:
  • 2 cups mascarpone
  • ½ cup white granulated sugar
  • 4 large egg yolks
  • 2 tablespoons dark rum
  • 3 tablespoons heavy cream
  • Pinch of kosher salt
  • 24 lady fingers (from a 7-ounce package)
  • 1 1/2 tablespoons unsweetened cocoa powder, sifted, for topping

Directions

  1. To make the chai concentrate: On a cutting board, using the back of a chef's knife, crush the black peppercorns, cloves, and cardamom pods. Place them in a medium saucepan over medium heat. Add the ginger and cinnamon sticks and toast for 2 to 3 minutes, or until fragrant.
  2. Add the water and bring to a boil over medium-high heat, then reduce the heat to medium-low and simmer for 10 minutes.
  3. Add the tea bags, turn off the heat and cover the pot so the tea can steep for 5 minutes. Discard the tea bags and pour in the sugar. Stir until the sugar dissolves. Pour the tea through a strainer and set aside.
  4. To make the mascarpone filling: In the stand-up mixer (with the whisk attachment), combine the mascarpone, sugar, egg yolks, dark rum, heavy cream and salt. Beat for two to three minutes, until light and fluffy. The mixture should fall back onto itself.
  5. To assemble the tiramisu: Spread a few tablespoons of the mascarpone filling onto the bottom of a 2-quart baking dish. Dip about 6 to 7 lady fingers, one by one, into the chai tea, arranging them side by side. If there's a gap between the lady fingers and the baking dish, place a few in the opposite direction. Spread about 1/2 cup of the mascarpone filling atop the lady fingers. Repeat layering with the remaining two layers. Smooth the top layer of mascarpone filling until nice and even. Lightly cover the tiramisu and transfer to the fridge to chill for at least 2 hours (or up to 1 day). Dust the top with the cocoa powder.

Notes

Before you start the recipe, give your lady fingers a taste test. If they're hard and dry, then feel free to dunk the lady fingers in the chai tea for about 5 long seconds. if they're not dry, then I recommend doing a super fast dunk.

Let's talk different brands of mascarpone. I tested 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 from Bellwether Farms. But both will work great!

http://acozykitchen.com/chai-tiramisu/

{ 40 comments… read them below or add one }

Alice February 26, 2016 at 12:10 am

So, it’s 9AM here and this is the first blog post I’ve seen today and now all I’ll be able to think about is tiramisu! I love the classic, but chai sounds really interesting. I know what I’ll be doing this weekend!

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Adrianna Adarme February 26, 2016 at 10:12 am

YAY! Let me know how it goes. 😉

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Hélène February 26, 2016 at 1:13 am

This looks great!
I can’t believe you missed up on the wonderful pun that is CHAI TEAramisu though 😀

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Adrianna Adarme February 26, 2016 at 10:13 am

Haha. That’s amazing. Thank you for that, I’m not that cleaver! :(

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Miranda | Miranda's Notebook February 26, 2016 at 3:19 am

Oh yummy, this sounds like something I would absolutely adore!! Must try it soon! xxx

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Vivian {Stay Alive and Cooking} February 26, 2016 at 4:06 am

I love this so much, I started making fresh chai tea/chai latte last week and I had these ideas in my head to start cooking with that flavour… And then I stumbled upon this blog! Such a coincidence. Will definitely try this, and wanted to say good job on the pretty pictures!

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Adrianna Adarme February 26, 2016 at 10:13 am

Thanks Vivian!

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DessertForTwo February 26, 2016 at 5:40 am

Incredible! I’m eat the whole pan!

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Katrina @ Warm Vanilla Sugar February 26, 2016 at 5:51 am

This is such a badass tiramisu flavour! I am in love!

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Ellie | Hungry by Nature February 26, 2016 at 8:51 am

This dessert looks like a dream.

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Karen Hilliard February 26, 2016 at 9:50 am

Reality shows…my dear you don’t need that junk, you have your own lovely reality that all of us love to follow.

Thanks and keep up the good work =))

Karen

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Taisha February 26, 2016 at 10:29 am

OMG! I love Tiramisu! I can’t wait to try this recipe. Also, I recently ordered your book and must say I absolutely adore it. I’m going to try your seedy, nutty banana bread this weekend.

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Adrianna Adarme February 26, 2016 at 4:03 pm

Awww yay! Thank you so much. I hope you love the nutty banana bread. I luv dat recipe! xoxo

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Laura (A Beautiful Plate) February 26, 2016 at 11:45 am

That mascarpone filling looks SO luscious. Love it!

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Christine English February 26, 2016 at 2:57 pm

Would you be able to use chai tea bought from Starbucks instead of making your own?

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Adrianna Adarme February 26, 2016 at 4:02 pm

That should work! Just make sure it’s very strong. The flavor with this comes through but it’s not overpowering so if Starbucks Chai is a little weak, it most likely won’t come through at all. If that’s the case you can just add an extra tea bag.

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Danica February 26, 2016 at 4:55 pm

Wow… I was so so so happy that I had all of the ingredients to make this cake this morning. It is so yummy, perfectly light and sweet, but not overly sweet.
Its great because I just ordered a chai spice blend off of etsy and it was a perfect excuse to throw it in the cake. It was truly incredible in there, thanks so much for sharing!
Here is the chai spice if you are interested
https://www.etsy.com/listing/263470098/medicinal-masala-chai-blend

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Adrianna Adarme February 27, 2016 at 4:50 pm

YAY! Awesome. So glad you loved it! xo

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Emi February 27, 2016 at 2:37 am

Hmmm… I’m wondering if I can just use chai tea bags from
the grocery store, and steep it strong???
It would make it so much easier.

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Adrianna Adarme February 27, 2016 at 4:50 pm

Yep, you totally can. And your instinct to brew it stronger is a wise one because I have a feeling if you didn’t the chai flavor would be too faint. So definitely brew on the stronger side!

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Janine February 27, 2016 at 4:47 am

What a nice post. I never heard about chai Tiramisu. What a brilliant idea. Great Job. xoxo Janine

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Nathalie February 27, 2016 at 7:49 am

Few years ago I used to make a lot of tiramisu. I loved it and so did the people around me and I always brought some with me. But I always tuck to the classic coffee-amaretto one.
This recipe looks so interesting and I can not wait to try it out! :)

http://potsofsmiles.blogspot.co.uk/
xxxx

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MusingsonDinner (Chloe) February 27, 2016 at 11:36 am

This is such a great idea – I love tiramisu (a LOT) and love chai tea lattes*, so I imagine this is a beautiful merger of both worlds. Bookmarked!

*I’m ashamed to admit the really authentic chai tea doesn’t do it for me

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Del's cooking twist February 28, 2016 at 11:47 am

I’m totally creazy about chai tea and I just bought some new yesterday. Your twist to this tiramisu is just fantastic. I need to try asap! :)

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Mary Caroline February 28, 2016 at 3:42 pm

What a fun take on the traditional tiramisu! I love the idea of soaking it in tea instead of coffee. Can’t wait to make it!

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mary-clay | the open oven February 28, 2016 at 8:04 pm

yum! this tiramisu is gorgeous, and I totally want to dive into that chai goodness.

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Erin February 29, 2016 at 12:51 pm

Just saw this, making it tonight. Omg.

Erin | http://www.erinelizabethmiller.com

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Valeria March 1, 2016 at 6:26 am

OMG! I made this last night, the flavors are AWESOME!! :) It was such an easy recipe to do (I did the tea bags instead of making the concentrate, so that saved time!). The only thing is that the filling has not set properly, it is still a bit runny…I guess I didn’t mix the filling enough BUT it does not matter! it is still delicious and I will make it again for sure!! Thank you so much for this recipe, I have never ever though I would make a tiramisu but I did and I am so happy!! :)

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Adrianna Adarme March 1, 2016 at 8:29 am

YAYYYY! That’s amazing. You know, on one of my tests I had the same thing happened but when I used Italian lady fingers it didn’t happen. What brand of lady fingers did you use? I think next time if you want to give it a go, you should just lightly dunk the lady fingers in there.

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Valeria March 1, 2016 at 9:57 am

Oh I see, I used the Whole Foods brand. They were not so dry and I did a super fast dunk but they absorbed so much tea! lol I’ll try Italian lady fingers next time for sure! :) Thank you so much for replying to my comments, you are the BEST!! :)

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Adrianna Adarme March 1, 2016 at 10:07 am

Dude! I know. I used the WF brand too and that was the one that resulted in the super watery tiramisu! Maybe next time don’t even dunk the whole thing OR use Italian lady fingers, which tend to be MUCH drier. So interesting!

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Valeria March 2, 2016 at 1:15 pm

Interesting! Thank you so much for the tip! You are the BEST! :)

Kate March 8, 2016 at 8:19 am

I made my own chai spice last month after my husband began spending a fortune on the cartons of chai at the store. The first batch I made had so much pepper, OMG! I thought my head was going to explode. I gotta find your recipe and try that one instead. Then use it to make this tiramisu, looks muy bueno!!

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Adrianna Adarme March 8, 2016 at 10:02 am

The chai recipe is at the beginning of the recipe above. Everything you need is here!

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Andrea June 20, 2016 at 5:33 pm

This looks so good! Would it make a significant difference if I don’t add dark rum? Bailey’s is the only alcohol I have on hand at the moment.

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Adrianna Adarme June 21, 2016 at 5:10 pm

Oh I think Bailey’s would be great.

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Thea July 19, 2016 at 5:37 pm

This looks amazing and I can’t wait to try making it. I’m a little afraid of raw eggs in foods, any helpful advice on on that?

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Adrianna Adarme July 20, 2016 at 9:15 am

Use organic eggs and you should be fine. But obviously you know if you’re pregnant you definitely should stay away from raw eggs and definitely eat them at your own risk. (I’ve never had a problem before though – I eat meringue all the time.)

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Maryam July 20, 2016 at 4:53 pm

This looks amazing! Can’t wait to try it.

Can I substitute the dark rum with some non alcoholic? (eg vanilla essence) and if so how much do you think I’d need?

Thanks!!

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Adrianna Adarme July 20, 2016 at 4:56 pm

I would recommend simply skipping it. Vanilla essence won’t taste very good. :)

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