If I had absolutely zero self-control—and, let’s be honest, unlimited Daddy Warbucks-level money—I’d buy myself a dirty chai latte every single day. But since neither of those things are happening, and since December basically demands that we eat dessert at all times, I figured… why not combine one of my favorite drinks with one of my favorite desserts?
So let me introduce you to this Dirty Chai Tiramisu. Or should I say TEAramisu? (I crack myself up.) One thing about me is I love a food pun lol This dreamy dessert starts with ladyfingers dipped in a warm, spiced chai concentrate that’s spiked with espresso and just a splash of rum for depth of flavor. Then we layer all of that with a cinnamon- and cardamom-spiked mascarpone cream for a dessert that feels luxurious but is actually easy to make. Make it for a holiday party, bring it to a Friendsmas, or whip it up on a random Tuesday night. It’s December after all and there are no rules.
And let me say this loudly for the “I don’t really bake” girlies: tiramisu is your dessert. It’s no-bake, it’s incredibly forgiving, and it’s made the day before—which basically makes it the ultimate hosting flex. Minimal effort, maximum praise, and everyone will assume you worked way harder than you did. My favorite kind of treat.
A few tips for a great tiramisu:
- Make sure your ingredients are cold. Using cold ingredients ensures the filling whips properly and therefore sets up how we want it to. Cold ingredients results in a better set up end result.
- Let it sit. Tiramisu needs at least 4-6 hours, ideally overnight in the fridge to properly set. Not letting your tiramisu sit in the fridge long enough can result in a soupier texture which is not what we want.
- Double dunk for the win. One of the key components of a tiramisu is the soaked ladyfingers, and a few seconds can make the difference from a perfect tiramisu to a soggy one. A super quick double dunk results in the perfect texture – the ladyfinger should not fall apart as you hold it, but it should also have some give if you poke into it. Think 2 Mississippis or 3 regular seconds.
- Lightly dust with cinnamon and don’t do it until you are just about to serve. A traditional tiramisu is dusted with cocoa powder, but to keep on theme with the chai spices, we dust with cinnamon. Since cinnamon is stronger in flavor, dust lightly so you don’t have a cinnamon challenge on your hands.
Key Ingredients:
- Mascarpone – use high quality, full fat mascarpone for the best results, as not all mascarpone is created equal. My personal favorite is the BelGioioso brand which is also the most widely available, double win! Other brands (like WholeFoods brand) are not thick enough, which can affect the texture of your tiramisu.
- Eggs – while a traditional tiramisu uses the egg whites as well as the egg yolks, whips them separately, and folds them into the mascarpone mixture, I have found I personally like the richness of using all yolks with just a little bit of heavy cream instead.
- A note on raw eggs:
- Traditional Italian tiramisu is made with raw eggs, and Italians have been enjoying it that way for decades without issue. In fact, you’ve probably eaten raw egg more often than you realize—think chocolate mousse, pavlova, homemade mayo or hollandaise, even the cookie dough bowls we’ve all licked clean. In most Western countries, eggs sold in reputable stores are generally safe to use raw, and I personally just buy good-quality organic eggs and don’t stress about it.
- That said, if raw eggs make you uneasy, you can temper the yolks instead. Whisk the yolks and sugar in a heatproof bowl over gently simmering water until they reach 140°F, then let them cool before mixing with the mascarpone. (Note: children, pregnant women, and anyone with compromised immunity should avoid foods made with raw eggs.)
- Ladyfingers (Savoiardi in Italian)
- You want to look for Italian savoiardi for your ladyfingers. You can find these at most specialty grocery stores, or online. My favorite brands are either Forno Bonomi or Vicenzovo. You want the dry ladyfingers so they hold up even after soaking.
- Black tea
- Assam, Ceylon, or English Breakfast are best for chai. You can use loose leaf tea or tea bags. If using a weaker black tea bag, add 1-2 extra tea bags. You want the concentrate to be strong so it properly flavors the tiramisu
- Spices
- A masala chai can include everything from cardamom, cinnamon, cloves, black peppercorns, ginger, and sometimes fennel, nutmeg, or star anise. You want to use whole spices here to steep in the water.
- If your spice cabinet is limited, you can skip the cloves, but I highly recommend using the other ones for the right flavor
- Instant espresso
- This is what makes this Chai Tiramisu “dirty” and reminiscent of a traditional tiramisu. You want to be sure to use instant espresso vs just coffee grounds as it dissolves faster and adds a stronger flavor.
- Rum
- You can’t really taste the rum in this, but it does add a nice depth of flavor that you’d notice if you left it out completely. If you don’t drink alcohol, skip it.
Dirty Chai Tiramisu
- Total Time: 5 hours
- Yield: 8-10
Description
A rich and cozy Dirty Chai Tiramisu combining spiced chai, espresso, and rum-soaked ladyfingers layered with a creamy mascarpone filling for the ultimate holiday dessert.
Ingredients
For the Dirty Chai Concentrate:
- 3 cups water
- 1 large cinnamon stick or 2 small
- 15 cardamom pods
- 7 whole cloves
- 7 whole black peppercorns
- 1.5” knob ginger, sliced
- 2 tbsps rum or spiced rum
- 6 tsp loose black tea or 6 black tea bags
- 3 tbsps instant espresso
- ⅓ cup granulated sugar
For the Dirty Chai Tiramisu:
- 4 egg yolks
- ⅓ cup granulated sugar
- 16oz mascarpone (BelGioioso brand highly recommended)
- ¼ cup heavy cream
- 2 tsp vanilla bean paste or vanilla extract
- ¼ tsp ground cinnamon + more for dusting
- ¼ tsp ground cardamom
- ¼ tsp salt
- 24 packaged ladyfingers
Instructions
For the Dirty Chai Tiramisu:
- Lightly crush the spices in a mortar and pestle or with the back of a knife.
- Add to a dry saucepan with the ginger and toast on medium for 1-2 minutes or until fragrant, then add in the water.
- Bring to a boil, then reduce to a simmer and add tea or tea bags to steep for 5 minutes.
- Shut off the heat and strain the tea mixture into a bowl, then whisk in the sugar and espresso powder until combined. Add the rum and set aside in the fridge to let cool completely while you work on the mascarpone filling.
- Add egg yolks and sugar to a bowl and using an electric mixer or stand mixer, beat for 5 minutes or until pale in color and slightly thickened. Add mascarpone, heavy cream, and vanilla and beat until combined. Fold in the cinnamon, cardamom, and salt.
- Start assembling your tiramisu in an 8×8” or 9×9” baking dish. Dip the lady fingers in the chai mixture for about 3 seconds (a quick double dunk should do the trick). Don’t dunk them for too long or else you run the risk of them falling apart. Place the ladyfingers in the bottom of the baking dish, breaking them in half if needed to fit the bottom. You should use around ~12 lady fingers per layer depending on the size of your dish.
- Add half the mascarpone filling and spread evenly using a spatula. Repeat the layering process to add another layer of soaked ladyfingers and spread the rest of the mascarpone filling over top.
- Cover the tiramisu with plastic wrap and place in the refrigerator to set at least 4-6 hours, ideally overnight.
- When ready to serve, dust lightly with cinnamon and enjoy!
- Prep Time: 20
- Category: Dessert
- Method: No Bake
- Cuisine: Italian