Chai Tiramisu Recipe
Step 1: Brew a Concentrated Chai
Prepare your 1 cup of chai using the KCC Chai Blend following our standard website instructions. Let the chai simmer for an additional 5 minutes at the end. This creates an extra-strong flavor profile that won't get lost in the cream. Set aside the chai to cool completely. Keep 1/3 cup for the cream mixture and the rest for dipping.
Step 2: Prepare the Whipped Cream
In a chilled bowl, whip 3/4 cup of heavy cream until light and fluffy. Watch the Peaks! Be careful not to over-mix! You want soft-to-medium peaks. Set this aside.
Step 3: Mix the Mascarpone Base
In a separate bowl, gently fold the 8 oz of mascarpone and 3/4 cup of powdered sugar together until the mixture is smooth and creamy.
Step 4: Fold & Flavor
Using a spatula, gently fold the mascarpone mixture into the whipped cream.
Incorporate Spices: Add a pinch of salt, 1/4 tsp of cardamom powder, and the 1/3 cup of cold chai.
Taste the cream and add more sugar or chai if you prefer a bolder flavor.
Tip: If the cream begins to curdle when you add the liquid chai, stir in ~1/4 cup of milk to loosen the texture back to a silky consistency.
Step 5: Assemble the Layers
1. Dip: Quickly dip the cake rusks into your remaining chai (don't soak too long or they'll get mushy!).
2. Base: Line the bottom of your pan with the dipped rusks.
3. Cream: Spread a thick layer of the spiced cream over the rusks.
4. Repeat: Continue layering until you reach the top (usually about 3 layers).
Step 6: Set & Serve
Cover and refrigerate overnight. This is crucial—it allows the rusks to soften and the flavors to meld together perfectly. Pull it out the next day and enjoy! For the written recipe and the story behind it click the button below.
