Chai Spiced Tiramisu (Mascarpone, Cardamom, and Ginger, No-Bake, Ready in 6 Hours 30 Minutes)

This chai spiced tiramisu swaps the coffee for masala chai and keeps everything else that makes tiramisu work. Ladyfingers soak in strong, sweetened chai brewed with cardamom, ginger, cinnamon, and cloves, then layer with a smooth mascarpone cream. A dusting of cocoa and a pinch of chai spice finish the top. There is no baking, the active work is 30 minutes, and 6 hours of chilling turns it into clean, sliceable layers.

If you are serving Indian-inspired desserts, pair this tiramisu with Cardamom Chai Cookies for a chai thread through the table and Classic Tiramisu for guests who want the coffee original alongside it.

Why This Recipe Works

• Strong chai replaces coffee without losing depth: Brewing the tea double-strength and sweetening it while hot gives a soak with real spice flavor, not a faint tea note.
• A quick dip keeps the layers distinct: Ladyfingers dipped for 2 to 3 seconds soften without dissolving, so the finished dessert slices cleanly.
• Mascarpone plus whipped cream stays light: Folding whipped cream into the mascarpone keeps the filling rich but not heavy.
• Overnight chilling is the whole trick: Six hours lets the soak settle, the cream firm up, and the spices mellow into the filling.

Ingredients

• 2 cups (480 ml) water
• 4 black tea bags
• 4 green cardamom pods, lightly crushed
• 1-inch (2.5 cm) piece fresh ginger, sliced
• 2 cinnamon sticks
• 4 whole cloves
• 1/4 cup (50 g) granulated sugar, for the chai soak
• 1 1/2 cups (340 g) mascarpone, at room temperature
• 1 cup (240 ml) heavy cream
• 1/3 cup (40 g) powdered sugar
• 1 teaspoon (5 ml) vanilla extract
• 1/2 teaspoon (1 g) ground cardamom
• 1/4 teaspoon (0.5 g) ground ginger
• 24 ladyfinger biscuits (about 7 oz / 200 g)
• 2 tablespoons (12 g) unsweetened cocoa powder, for dusting
• 1/4 teaspoon (0.5 g) ground cinnamon, for dusting

(full list in card)

How to Make Chai Spiced Tiramisu

Step 1: Brew and cool the chai soak

Bring the water to a boil with the cardamom pods, ginger, cinnamon sticks, and cloves. Remove from the heat, add the tea bags, and steep for 10 minutes. Stir in the sugar until dissolved, strain out the spices and tea bags, and let the chai cool to room temperature, about 20 minutes.

Step 2: Make the mascarpone cream

Beat the mascarpone with the powdered sugar, vanilla, ground cardamom, and ground ginger until smooth. In a separate bowl, whip the cream to soft peaks, then fold it into the mascarpone in two additions until the mixture is smooth and holds soft peaks.

Step 3: Layer the dessert

Dip each ladyfinger into the cooled chai for 2 to 3 seconds and arrange a single layer in an 8 x 8-inch (20 x 20 cm) dish. Spread half the mascarpone cream over the top. Repeat with a second layer of dipped ladyfingers and the remaining cream, smoothing the top.

Step 4: Chill and dust

Cover the dish and refrigerate for at least 6 hours, or overnight. Just before serving, dust the top with cocoa powder and cinnamon through a fine sieve, then slice and serve cold.

Tips

• Cool the chai fully before dipping: Warm soak makes ladyfingers collapse; room-temperature chai keeps the layers neat.
• Dip, do not soak: Two to three seconds per side is enough. Longer dips turn the base layer to mush by serving time.
• Bring mascarpone to room temperature: Cold mascarpone lumps when beaten; 30 minutes out of the fridge gives a smooth cream.
• Dust at the last minute: Cocoa absorbs moisture in the fridge, so dusting just before serving keeps the top looking fresh.

Storage

Refrigerate the tiramisu, covered, for up to 4 days. It slices cleanest on the first two days and softens slightly after that without losing flavor. Do not freeze the finished dessert, since the mascarpone cream turns grainy on thawing.

Frequently Asked Questions

Can I use chai concentrate instead of brewing tea?

Yes. Use 2 cups of unsweetened chai concentrate, warmed and sweetened to taste, then cooled to room temperature. Skip the tea bags and whole spices in that case, and keep the dip time to 2 to 3 seconds.

Why is my tiramisu runny?

The usual causes are over-dipped ladyfingers or under-chilled cream. Dip briefly, whip the cream to soft peaks before folding, and chill for the full 6 hours before slicing.

Can I make chai spiced tiramisu ahead?

Yes, it is a make-ahead dessert by design. Assemble it up to 1 day before serving and keep it covered in the fridge; dust with cocoa and cinnamon just before it goes to the table.

Does this tiramisu contain coffee?

No. The soak is masala chai only, with no coffee or espresso. It is a good option for guests who avoid coffee but still want a layered, creamy dessert.

Recipe Card