Description
A decadent twist on classic tiramisu, this recipe infuses bold chai spices and spiced rum into every layer for a cozy, grownup dessert that’s easy to make and unforgettable. Creamy mascarpone, chai-soaked ladyfingers, and a hint of warmth make it perfect for holidays or weeknights.
Ingredients
- 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)
- 1/4 cup (60 ml) spiced rum (e.g., Captain Morgan, Sailor Jerry)
- 2 tbsp (25 g) brown sugar (or coconut sugar)
- 1 cup (240 ml) heavy cream, cold
- 1/2 cup (60 g) powdered sugar, sifted
- 1/2 tsp vanilla extract (or vanilla bean paste)
- 8 oz (225 g) mascarpone cheese, softened
- 1/2 cup (120 g) full-fat Greek yogurt, plain
- 1/4 tsp ground cinnamon (optional)
- 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)
Instructions
- Bring 2 cups 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 and simmer for 4–5 minutes. Remove from heat and steep another 5 minutes.
- Strain chai through a fine mesh sieve into a shallow bowl. Stir in brown sugar and spiced rum. Let cool to room temperature.
- In a large mixing bowl, whip cold heavy cream with an electric mixer on medium-high until soft peaks form (about 2–3 minutes).
- Add sifted powdered sugar and vanilla. Continue whipping until stiff peaks form.
- In a separate bowl, combine mascarpone, Greek yogurt, and ground cinnamon. Beat on low until just smooth and creamy.
- Gently fold whipped cream into mascarpone mixture until blended. Do not overmix.
- Quickly dip each ladyfinger into cooled chai-rum mixture (1–2 seconds per side). Arrange in a single layer in an 8×8-inch dish.
- Spread half the mascarpone mixture evenly over the ladyfingers.
- Add another layer of dipped ladyfingers, followed by the rest of the cream mixture. Smooth the top.
- Cover tightly with plastic wrap and refrigerate at least 4 hours (overnight is best).
- Just before serving, dust the top with unsweetened cocoa powder using a fine sieve. Sprinkle extra cinnamon or cardamom if desired.
- Slice and serve cold. Garnish with star anise or a cinnamon stick if desired.
Notes
For best results, use mascarpone just softened, not melted. Dip ladyfingers quickly to avoid sogginess. Chill overnight for deeper flavor and easier slicing. To make gluten-free, use gluten-free ladyfingers. For dairy-free, substitute coconut cream and plant-based yogurt/cream cheese. The dessert can be made alcohol-free by omitting the rum and adding more chai. Only dust with cocoa powder before serving to keep the top looking fresh.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Cuisine: Fusion, Italian-Inspired
Nutrition
- Serving Size: 1/9th of 8x8-inch pan
- Calories: 320
- Sugar: 20
- Sodium: 90
- Fat: 18
- Saturated Fat: 11
- Carbohydrates: 35
- Fiber: 1
- Protein: 5
Keywords: tiramisu, chai, spiced rum, dessert, easy tiramisu, holiday dessert, fusion dessert, mascarpone, ladyfingers, chai tiramisu, boozy dessert