Masala Chai Tiramisu

Masala Chai Tiramisu combines creamy mascarpone layers with spiced chai-soaked ladyfingers for a comforting fusion dessert. Finished with cocoa and cinnamon, it’s a perfect treat for chai and tiramisu fans alike.

Ingredients

For the Masala Chai Syrup:

• 2 cups water
• 4 tsp Rupen's Masala Chai tea blend
• 1/4 cup sugar
• 1/4 cup dark rum (optional, for a slight kick)

For the Mascarpone Cream:

• 3 large egg yolks
• 1/2 cup sugar, divided
• 1 cup heavy cream, chilled
• 1 tsp vanilla extract
• 1 cup mascarpone cheese, softened

For Assembly:

• 1 package (about 7 oz) of ladyfinger cookies
• Cocoa powder, for dusting
• Ground cinnamon, for garnish

Instructions

Step 1: Prepare the Masala Chai Syrup

1. In a small saucepan, bring the water to a boil.
2. Add Rupen's Masala Chai tea blend and simmer for 5 minutes, allowing the tea to steep and release its spices.
3. Strain the tea to remove the leaves, then add sugar and stir until dissolved.
4. Remove from heat, let it cool, and stir in the dark rum if using. Set aside to cool completely.

Step 2: Prepare the Mascarpone Cream

1. In a heatproof bowl, whisk the egg yolks and half the sugar until well combined.
2. Place the bowl over a simmering pot of water (double boiler) and continue whisking until the mixture thickens, about 5 minutes. The mixture should be pale and slightly thick. Remove from heat and let it cool.
3. In a separate bowl, beat the heavy cream with the remaining sugar and vanilla extract until soft peaks form.
4. Fold the mascarpone into the egg yolk mixture until smooth, then gently fold in the whipped cream.

Step 3: Assemble the Tiramisu

1. Quickly dip each ladyfinger into the cooled Masala Chai syrup for just a second (they soak up liquid fast, so be brief to avoid sogginess).
2. Arrange a layer of soaked ladyfingers in the bottom of an 8x8-inch serving dish or individual dessert cups.
3. Spread half of the mascarpone cream mixture over the ladyfingers.
4. Repeat with another layer of dipped ladyfingers, then top with the remaining mascarpone cream.
5. Cover and refrigerate for at least 4 hours (or overnight for best results), allowing the flavors to meld.

Step 4: Garnish and Serve

1. Just before serving, dust the top with a light layer of cocoa powder.
2. Add a sprinkle of ground cinnamon for a final touch.
3. Serve chilled, and enjoy the chai-infused twist on a classic Italian dessert!