A Floral Fusion: Rose & Cardamom Chai Tiramisu

Typically, when you think of chai what first comes to mind is Karak chai, Kashmiri chai, or even Turmeric Chai depending on what part of the world you come from. Zain and Yousef thought they knew all there was to chai and every way one can enjoy it. They were wrong.

I recently took our signature Rose & Cardamom blend and turned it into a dessert that just left my family and I wanting more. Instead of the usual espresso-soaked ladyfingers, I used cake rusks—the same ones we grew up dipping into our chai every evening. 

This Chai Tiramisu honors the heritage I grew up with while creating something entirely new. It’s bold, floral, and perfectly balanced.

Why the Cake Rusk Change?
Traditional tiramisu uses ladyfingers, but cake rusks have a density that stands up better to the soak. When you dip a rusk into a concentrated chai like the KCC blend, it absorbs the spice without falling apart, creating a "cake-like" layer that feels much more authentic to how we actually drink our tea.

 

The Recipe: Rose & Cardamom Chai Tiramisu
Prep time: 30 mins | Chill time: Overnight | Serves: 6-8

Ingredients:

• The Soak: 2/3 cup of Karachi Chai Co. Rose & Cardamom chai
• The Base: 1 box of classic Cake Rusks
• The Cardamom Cream:
  • 8oz Mascarpone (room temperature)
  • 3/4 cup cold heavy whipping cream
  • 3/4 cup powdered sugar
  • A pinch of salt
  • 1/4 tsp cardamom powder (for that extra warmth)
  • 1/3 cup of chai

Steps to Perfection

1. The "5-Minute Rule": Brew your KCC chai, but let it simmer for an additional 5 minutes. You want a punchy, concentrated flavor that won't get lost in the rich mascarpone. Let it cool completely.

Click here for a step-by-step video for this recipe. 

2. Prep the Cream: In a large bowl, whip the heavy cream until you hit soft-to-medium peaks and set aside. Be careful to not overmix! In a separate bowl, combine the mascarpone and powdered sugar until smooth, then gently fold it into the whipped cream. Here you add in your salt, cardamom powder, and 1/3 cup of cold chai. Adjust the amount of chai and sugar to your liking.

- Tip: If the cream curdles when the chai is added, add ~ 1/4 cup of milk to loosen it up!

3. The Dip: Quickly submerge the cake rusks into the cooled chai. They should be soaked but still hold their shape.

4. The Assembly: Layer the soaked rusks in a dish. Spread half of the cardamom cream over the top. Repeat with a second layer of rusks and cream.

5. The Overnight Steep: Put it in the fridge and let it sit overnight. This allows the rusks to soften into a cake-like texture and the flavors of the rose and cardamom to fully marry.

6. The Final Touch: Right before serving, dust the top with a little extra crushed cake rusks and dried rose petals.

Click here for a step-by-step video for this Chai Tiramisu recipe.

— Nabihah

 

Founder’s Note: "This is the kind of stuff that we wanted our chai blend used for—not just for a cup of chai but used in desserts as well. Its nice to see something from our past evolving for a new generation. I love tiramisu and to see our blend incorporated into a top five dessert by my wife is awesome." — Yousef