Description
A delicious twist on traditional tiramisu using masala chai tea for a flavorful kick.
Ingredients
Scale
- 2 batches Masala chai tea (Karak Chai Tea)
- 1 cup Heavy cream
- 1/3 cup Powdered sugar
- 1 tsp Chai spice mix
- 1 container Mascarpone cheese (8 oz. container)
- 20 Cake rusks (Or you can use ladyfingers)
- 1/3 cup Pistachios (Chopped)
Instructions
- Prepare the masala chai tea and keep aside. My recipe is already linked in the ingredients section of this recipe card.
- Prepare the mascarpone filling. In a large mixing bowl, add heavy cream, powdered sugar, chai spice mix and mix until soft peaks form.
- Add mascarpone cheese and mix until you have a firm but smooth and creamy mixture. Don’t over mix because that can make the mixture grainy. Keep aside.
- Assemble. Dip each cake rusk (one at a time) in a large bowl of masala chai tea. Arrange it in your serving dish side by side. Try not to leave any space between each cookie.
- Pour about 1/4 cup of the masala chai tea on top of the rusks.
- Use a rubber spatula to spread half the mascarpone filling evenly on top of the chai dipped cookies.
- Arrange a second layer of cake rusks on top of the mascarpone filling by dipping each one in chai tea.
- Pour another 1/4 cup of the masala chai tea on top of the rusks.
- Use a spatula to spread the remaining mascarpone filling evenly and smoothly on top of these chai dipped cookies.
- Sprinkle chopped pistachios only on the outer edges of the cake.
- Cover and chill in fridge overnight or for at least 6 hours.
- Cut slices and enjoy.
Notes
- For best results, allow the dessert to chill overnight.
- Customize the sweetness by adjusting powdered sugar as needed.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Indian
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 60mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 35mg