Easy Spiced Chai Tiramisu
A delicious, eggless no-bake tiramisu featuring chai-soaked ladyfingers, a whipped mascarpone layer, and a dusting of cardamom cocoa powder.
Ingredients
Chai Soaking Liquid
- 1 tbsp loose chai tea (or 4 chai tea bags)
- 300ml boiling water
- 1 tbsp honey (or sweetener of choice)
Mascarpone Cream Layer
- 2 dl (200ml) heavy whipping cream, cold
- 250g mascarpone cheese, lightly loosened
- 1 tsp vanilla extract
- 60g powdered sugar
Assembly & Topping
- 18 ladyfingers (Löffelbiskuit)
- 1 tbsp cocoa powder
- 1 tsp ground cardamom
Instructions
- Steep chai tea and 1 tbsp honey in 300ml boiling water until completely cooled, then pour into a shallow dish.
- Whip heavy cream until half-whipped, add powdered sugar and vanilla extract, and finish whipping to soft peaks.
- Whip mascarpone cheese separately just a bit until smooth.
- Add the whipped cream mixture to the mascarpone and mix until combined.
- Quickly dip 9 ladyfingers (2 seconds total) into cooled chai and line the bottom of your dish.
- Spread half the cream mixture over the biscuits.
- Repeat with the remaining 9 dipped ladyfingers and top with remaining cream.
- Sift cocoa powder and ground cardamom over the top. Cover and chill for at least 3 hours or overnight before serving.
Notes
| Protein: 5g | Fat: 29g | Carbs: 32g | Fiber: 0.5g |
(Note: Macronutrients calculated per serving based on 6 dessert portions total)
Tips
- Ladyfinger Quantity: Using 18 ladyfingers total (9 per layer) creates the exact right structure for a 2-layer dish.
- Resting Time: Letting it sit in the fridge for at least 3 hours or overnight gives the ladyfingers time to fully absorb the spice from the chai.
- Fridge Shelf Life: Keep covered in the fridge—it stays fresh and holds its shape perfectly for up to 3 to 4 days!