Spiced Rum Chai Tiramisu Recipe – Easy Decadent Dessert Twist

Posted on September 18, 2025

The first time I tasted this spiced rum chai tiramisu, it was like a wake-up call for my taste buds—think bold chai spices, a hint of boozy warmth, and cloud-like mascarpone. It’s not your grandma’s tiramisu, but honestly, she’d probably ask for seconds! The aroma of black tea, cinnamon, and cardamom swirling together with creamy layers? Swoon. This recipe was born out of pure curiosity and a craving for something different. I’d run out of coffee one winter afternoon, but chai tea bags stared me down from the pantry, and the rest is sweet, spicy history.

What I love most about this spiced rum chai tiramisu is how it lets you break the “rules” in the best possible way. Instead of espresso, you get the warmth of chai. Instead of sticking to tradition, you get a dessert that feels both familiar and surprising. I’ve tested this recipe at family gatherings, after-dinner parties, and even for a solo treat (no judgment here!). Every single time, someone asks for the recipe before they’ve even finished their plate. It’s that good.

Whether you’re a tiramisu devotee or just love the idea of chai and rum together, this one’s got you covered. It’s easy enough for a weeknight but decadent enough for holidays and special celebrations. If you want a dessert that feels like a cozy hug with a little grownup kick, spiced rum chai tiramisu is your answer. Trust me—I’ve made it more times than I can count, and it’s never lasted more than a day in my house.

Why You’ll Love This Spiced Rum Chai Tiramisu Recipe

Quick & Easy: Comes together in about 30 minutes (plus chilling time). Perfect for when you want a showstopper dessert without spending all day in the kitchen.
Simple Ingredients: Most of these are pantry staples, and you can find everything at a regular grocery store—no fancy shopping trips required.
Perfect for Entertaining: This spiced rum chai tiramisu is a hit at dinner parties, festive gatherings, and cozy nights in with friends. It looks and tastes like a professional dessert.
Crowd-Pleaser: Both adults and teens (and, honestly, picky eaters) rave about the unique flavors. The balance of sweet, spicy, and creamy is pure magic.
Unbelievably Delicious: The chai-soaked ladyfingers add depth and complexity, while the spiced rum gives it a grownup twist that’s both warming and irresistible.

What sets this recipe apart? Two things: First, blending chai spices into the soaking liquid means every bite is infused with flavor, not just the cream. Second, a splash of spiced rum (I’m partial to Captain Morgan or Sailor Jerry) elevates the dessert—just enough to notice, never overpowering. You won’t find that in the average tiramisu.

Spiced rum chai tiramisu is comfort food with a twist. It’s the kind of dessert you crave when you need something special but don’t want to fuss over complicated steps. I’ve made it for birthdays, holidays, and those “just because” moments—and every time, it turns a regular meal into a memory. If you love cozy flavors and a hint of adventure, this recipe is for you.

What Ingredients You Will Need

This spiced rum chai tiramisu uses easy-to-find ingredients that work together to create a dessert that’s as comforting as it is exciting. I love that most of these are pantry staples, and you can make a few simple swaps if you need.

For the Chai Soak:
- 2 cups (480 ml) boiling water
- 4 black tea bags (or 4 tsp loose-leaf black tea in a tea infuser)
- 2 cinnamon sticks
- 6 whole cardamom pods, lightly crushed
- 4 whole cloves
- 1-inch piece fresh ginger, sliced (or 1 tsp ground ginger)
- 2 star anise pods (optional—adds lovely aroma!)
- 1/4 cup (60 ml) spiced rum (Captain Morgan, Sailor Jerry, or your favorite)
- 2 tbsp (25 g) brown sugar (for gentle sweetness; can use coconut sugar)
For the Creamy Layer:
- 1 cup (240 ml) heavy cream, cold
- 1/2 cup (60 g) powdered sugar (sifted, for smoothness)
- 1/2 tsp vanilla extract (or vanilla bean paste for extra flavor)
- 8 oz (225 g) mascarpone cheese, softened (I recommend BelGioioso or Galbani)
- 1/2 cup (120 g) full-fat Greek yogurt (adds tang and stability; use plain for best flavor)
- 1/4 tsp ground cinnamon (optional, for extra warmth)
For Assembly:
- 18–24 ladyfinger cookies (Savoiardi, about 200 g; gluten-free works too)
- 2 tbsp unsweetened cocoa powder (for dusting)
- Extra cinnamon or cardamom (for garnish, optional)

Ingredient Tips: For the best texture, use mascarpone that’s just softened (not melted). If you’re dairy-free, swap mascarpone and cream for coconut cream and a plant-based yogurt. Ladyfingers are classic, but I’ve even used slices of pound cake in a pinch—delicious! For a gluten-free version, Schär gluten-free ladyfingers are my go-to.

If you want to make it alcohol-free, simply replace the spiced rum with extra brewed chai. And don’t worry if you’re short a spice or two—this recipe is forgiving. The magic is in the combo of warm, aromatic flavors.

Equipment Needed

Mixing Bowls: At least two—one large for whipping cream, one medium for mascarpone mixture.
Electric Mixer or Stand Mixer: Makes whipping cream a breeze. A sturdy whisk and elbow grease work too (just takes longer!).
Medium Saucepan: For steeping the chai spices and tea.
Fine Mesh Sieve or Strainer: To strain the chai and catch any stray spices or tea leaves.
8×8-inch (20×20 cm) Baking Dish or Glass Trifle Bowl: I’ve used both—a trifle bowl is great for showing off those layers, but a simple dish works perfectly.
Rubber Spatula: For folding creamy mixtures together.
Measuring Cups and Spoons: Accuracy matters for that dreamy texture.
Small Offset Spatula or Spoon: For spreading cream layers evenly (a butter knife works in a pinch).
Fine Mesh Sifter: For dusting cocoa powder on top.

If you don’t have a hand mixer, I’ve whipped cream by hand (it’s doable—just takes some patience!). For steeping the chai, any heatproof container will do. And if you’re making this for a crowd, doubling the recipe and using a 9×13-inch pan works well—just adjust the chilling time a bit longer. Keep your spatulas and bowls cool for best results, especially in summer!

How to Make Spiced Rum Chai Tiramisu

Steep the Chai:
- Bring 2 cups (480 ml) water to a boil in a medium saucepan. Add black tea bags, cinnamon sticks, cardamom pods, cloves, ginger, and star anise (if using).
- Reduce heat, simmer for 4–5 minutes. Remove from heat and steep another 5 minutes for maximum flavor. The kitchen will smell amazing!
- Strain chai through a fine mesh sieve into a shallow bowl. Stir in brown sugar and spiced rum. Let cool to room temperature before assembling (warm tea will make ladyfingers mushy).
Whip the Cream:
- In a large mixing bowl, whip 1 cup (240 ml) cold heavy cream with an electric mixer on medium-high until soft peaks form (about 2–3 minutes).
- Add 1/2 cup (60 g) sifted powdered sugar and vanilla. Continue whipping until stiff peaks form—don’t overwhip or it’ll get grainy.
Make the Mascarpone Mixture:
- In a separate bowl, combine 8 oz (225 g) mascarpone, 1/2 cup (120 g) Greek yogurt, and ground cinnamon. Beat on low until just smooth and creamy.
- Gently fold whipped cream into mascarpone mixture until blended. Don’t overmix—this keeps it light and fluffy.
Dip and Layer the Ladyfingers:
- Quickly dip each ladyfinger into cooled chai-rum mixture (about 1–2 seconds per side). Don’t soak too long—they’ll fall apart.
- Arrange dipped ladyfingers in a single layer in your 8×8-inch (20×20 cm) dish. It’s okay to break cookies to fit snugly.
Add Creamy Layer:
- Spread half the mascarpone mixture evenly over the ladyfingers using an offset spatula or spoon.
Repeat Layers:
- Add another layer of dipped ladyfingers, followed by the rest of the cream mixture. Smooth the top as best you can, but a few swirls add rustic charm.
Chill:
- Cover tightly with plastic wrap and refrigerate at least 4 hours (overnight is best for full flavor and easy slicing).
Finish and Serve:
- Just before serving, dust the top generously with unsweetened cocoa powder using a fine sieve. Sprinkle extra cinnamon or cardamom for flair.
- Slice and serve cold. If you’re feeling fancy, garnish with star anise or a cinnamon stick.

Tips: If the ladyfingers start to fall apart, try dipping fewer at a time and working quickly. If your cream is runny, chill the bowl and beaters before whipping—cold cream whips best. The flavors deepen overnight, so if you can wait, it’s worth it!

Cooking Tips & Techniques for Success

Let’s face it: tiramisu can seem intimidating, but with a few pro tips, you’ll nail it every time.

Dip, Don’t Soak: Ladyfingers soak up liquid like a sponge. A quick dunk—one second per side—is all you need, or you’ll end up with mush.
Keep Ingredients Cold: Whip cream straight from the fridge and keep mascarpone cool until ready to use. Warm cream won’t hold peaks, and the mascarpone can turn grainy.
Fold Gently: Use a spatula to fold cream into the mascarpone. Overmixing deflates the mixture and makes it dense instead of pillowy.
Layer Neatly: It’s okay if your first few ladyfingers break—just piece them together. A snug fit means better layers and easier slicing later.
Chill Time Matters: Four hours is the bare minimum, but overnight is best. The flavors need time to mingle, and the texture firms up beautifully.
Don’t Rush Dusting: Only add cocoa powder right before serving, or it can get damp and lose that pretty finish.

My first attempt at tiramisu was a bit of a soggy mess—I learned quickly that less is more when it comes to soaking ladyfingers. Also, I once forgot to chill the cream, and it just wouldn’t whip. Now, I always pop my beaters in the freezer for five minutes. Multitasking helps: Steep the chai while you whip the cream, and start soaking ladyfingers as soon as the tea cools. Practice makes perfect, and honestly, even the “mistakes” taste delicious!

Variations & Adaptations

One thing I love about spiced rum chai tiramisu? It adapts to almost any preference or dietary need. Here are some of my favorite twists:

Alcohol-Free: Skip the spiced rum and add an extra 1/4 cup (60 ml) of strong chai for a family-friendly, just-as-flavorful treat.
Dairy-Free: Use coconut cream (chilled and whipped) for the cream layer, and swap mascarpone for a thick plant-based cream cheese. I like Kite Hill or Miyoko’s brands.
Gluten-Free: Substitute gluten-free ladyfingers. Schär is my top pick—no one ever notices the difference!
Mocha Chai Tiramisu: Add 1 tbsp instant espresso to the chai soak for a coffee-chocolate twist that’s next-level.
Seasonal Flavors: In winter, add a pinch of nutmeg or allspice to the cream. For summer, top with fresh berries before serving.
Extra Spicy: If you love bold flavors, double the ginger and cardamom in the tea soak. I tried this on a snowy night and it was the ultimate cozy dessert.

Don’t be afraid to experiment with your favorite flavors or whatever’s in your pantry. Once, I swapped the rum for bourbon—totally different but still wonderful. The best part? You can truly make this recipe your own.

Serving & Storage Suggestions

This spiced rum chai tiramisu is best served cold, straight from the fridge. Slice it with a sharp knife, and use a metal spatula for neat squares—though, honestly, a little mess just adds to the charm. For a pretty presentation, garnish with a dusting of cocoa powder, a sprinkle of cinnamon, or even a few edible flowers.

Pair it with a hot cup of chai, dark roast coffee, or even a glass of spiced rum on the rocks for a grownup dessert moment. It’s lovely after a hearty meal, or as part of a dessert buffet at a party.

For storage, cover tightly and refrigerate for up to 3 days. The flavors actually deepen over time—if you can resist eating it all at once! To freeze, wrap individual portions in plastic and foil, then thaw in the fridge overnight. When reheating (if you like it a little warmer), use the microwave in 10-second bursts, but keep in mind the cream layer is best cold. This tiramisu never lasts long at my house, but I love sneaking a chilled square for breakfast the next day.

Nutritional Information & Benefits

Each serving of spiced rum chai tiramisu (based on 9 servings) contains roughly:

Calories: 320
Fat: 18g
Protein: 5g
Carbohydrates: 35g
Sugar: 20g
Alcohol: 2g (can be omitted)

Health Benefits: Black tea provides antioxidants, while spices like cinnamon and ginger support digestion. Greek yogurt adds a bit of protein and probiotics. You can make it gluten-free and reduce sugar to suit your diet. Allergens include dairy, eggs (in ladyfingers), and gluten unless you use alternatives. Personally, I love that it’s a dessert with warming spices—perfect for cozy nights and a little self-care treat.

Conclusion

If you’re ready to shake up your dessert game, spiced rum chai tiramisu is the way to go. With layers of creamy mascarpone, bold chai, and a cheeky splash of rum, it’s sweet comfort with a twist—easy, unique, and totally unforgettable. Whether you stick to the classic or try a variation, it’s bound to become a favorite.

I keep coming back to this recipe because it’s so forgiving and fun to customize. Sometimes I go heavy on the spices, other times I swap in bourbon or play with toppings. Every version is a winner, and there’s nothing like sharing it with friends or family (or, hey, just keeping it all for yourself!).

Give this spiced rum chai tiramisu a try—then come back and tell me how you made it your own! Did you add extra cinnamon, use coconut cream, or find a new favorite rum? I’d love to hear your twists and see your photos. Don’t forget to share this recipe with your friends and pin it for later. Happy layering and sweet eating!

FAQs About Spiced Rum Chai Tiramisu

Can I make spiced rum chai tiramisu ahead of time?

Absolutely! In fact, it’s even better made a day ahead. The flavors develop and the texture firms up—just keep it chilled until ready to serve.

What can I use instead of spiced rum?

If you want it alcohol-free, just add more brewed chai. For a different flavor, try bourbon or dark rum. Or skip the booze entirely—still delicious!

Can I use store-bought chai concentrate?

Yes, but dilute it with water so it’s not too sweet or overpowering. Homemade chai gives more control over spice, but concentrate works in a pinch.

How do I make it gluten-free?

Simply swap in gluten-free ladyfingers. Most major supermarkets carry them, and the rest of the ingredients are naturally gluten-free.

Is there a way to make it dairy-free?

Definitely! Use coconut cream in place of heavy cream and plant-based cream cheese or mascarpone alternative for the filling. The result is just as decadent and creamy.