Chai Tiramisu has quickly become one of my favorite desserts, and I’m so excited to finally share it. I’ve always loved classic tiramisu, those soft ladyfingers layered with creamy mascarpone. But swapping out the usual coffee for a strong chai totally changes things in the best way. The lady fingers soak up the chai and you can really taste the ginger, a warm touch of cardamom, and just the right hint of cinnamon. The mascarpone is silky and smooth, and somehow the spices make the whole dessert feel comforting and a little unexpected.

I actually came up with this recipe while making one of my favorite chai teas (linked here). This is the kind of dessert that’s perfect for a cozy weekend at home, a dinner party, or even a special holiday treat. And the best part? You can make it ahead of time, which makes it great for entertaining.

Tiramisu for dessert is always a good idea! You might also like my Gingerbread Tiramisu and No Bake Oreo Tiramisu.

Why You’ll Love This Chai Tiramisu

  • Cozy and comforting- chai tea-soaked ladyfingers really elevate this classic dessert with warm spices like cinnamon, cardamom, clove and ginger.
  • Make-ahead friendly- prep it a day or two in advance so the flavors have time to meld.
  • Elegant yet approachable- Looks stunning on a dessert table but is surprisingly easy to make.
  • Alcohol free- you get all the layered, creamy goodness of tiramisu, but totally alcohol-free, so everyone at the table can enjoy it.
  • Creamy layers- rich, creamy, and perfectly fluffy, this mascarpone filling practically melts on your tongue.

Homemade Tiramisu Ingredient Notes

Here are a few ingredient notes to help you get started. Scroll down to the recipe card at the bottom of the page for the full list of measurements and step by step instructions.

  • Eggs- separate and use only the yolks for the filling. Save the whites for another use, like omelets, meringues, or a quick scrambled egg.
  • Sugar- I use white granulated sugar to sweeten the filling and soaking liquid.
  • Heavy cream- whipped into the mascarpone for a lighter filling. Make sure the whipping cream is chilled for the best results.
  • Mascarpone cheese- this is a rich, Italian cream cheese that forms the base of the filling. The mascarpone needs to be cold from the fridge.
  • Ladyfingers- light, dry sponge cookies. While you can make your own, I’ve found that store-bought ones hold up best when soaked in the chai mixture.
  • Chai masala tea- brewed to create the soaking liquid for the ladyfingers. You can adjust the strength depending on how bold and spicy you like your chai flavor.
  • Fresh ginger root- I like to crust it and add it to the chai tea while it’s brewing to give the soak a little extra warmth and zing.
  • Vanilla- use pure vanilla extract for the best flavor.
  • Chai spices- a blend of ground cinnamon, cloves, allspice, cardamom, nutmeg and ginger.
Chai masala tea with cinnamon stick, star anise and whole cardamom.

Step By Step Instructions

Chai Tea Soak

Brewed chai tai with fresh ginger and sweetened with sugar.
Bring water to a boil, then add chai tea and crushed fresh ginger. Simmer for 3 minutes. Remove from heat and allow to steep for an additional 3 minutes. Then, stir in 1/4 cup sugar.
Strained chai tea soaking mixture.
Strain and cool at room temperature.

How to Make the Mascarpone Cream

Whipped egg yolks, cardamom, and sugar.
Place a large heatproof bowl over a pot of gently simmering water, making sure the bottom of the bowl doesn’t touch the water. Then, add the egg yolks, ground cardamom and sugar to the bowl and whisk until the sugar begins to dissolve.
Heated egg yolk mixture with vanilla extract.
Next, continue whisking constantly over the heat for about 8-10 minutes. The mixture should become thick, pale, and slightly foamy. Remove the bowl from the heat and stir in the vanilla extract. Allow the mixture to cool to room temperature.
Whipped mascarpone cheese.
In a separate bowl, add the mascarpone cheese. Using a hand mixer with a whisk attachment, beat the mascarpone for 15-30 seconds until it’s smooth and loosened.
Whipped mascarpone cheese with heavy cream.
With the mixer on low speed, slowly pour in the heavy cream in a steady stream, allowing it to fully incorporate. Then, scrape down the sides of the bowl and increase the speed to medium-high, whipping for another minute until the mixture holds firm peaks.
Cooked egg yolk mixture with whipped mascarpone and heavy cream.
Once the egg yolk mixture has cooled, gently fold about half of it into the mascarpone mixture.
Finished mascarpone filling.
Then, fold in the remaining half until fully combined and smooth.

Assembly

Lady fingers dipped inside cooled chai tea.
To assemble, start by quickly dipping each ladyfinger into the chai tea mixture, turning to coat all sides.
Chai-dipped lady fingers arranged in 8x8-inch baking pan.
Arrange them in an even layer in an 8×8-inch baking dish.
Scoops of mascarpone filling add on top of first layer of soaked lady fingers.
Divide half the mascarpone cream onto the first layer of ladyfingers.
Mascarpone cream spread evenly over the soaked lady fingers.
Then, spread mixture evenly over the top.
Second layer of chai soaked lady fingers.
Repeat the second layer of dipped ladyfingers.
Top layer of mascarpone cream.
Followed by the remaining mascarpone, smoothing it out evenly. Refrigerate for at least 8 hours, or overnight.
Homemade chai spice with ground cinnamon, clove, allspice, nutmeg, cardamom, ginger.
To make the chai spice mixture, combine the cinnamon, ground cardamom, ground ginger, allspice, nutmeg, and cloves in a small bowl.
Chai tiramisu dusted with homemade chai spice mixture.
When ready to serve, finish with a dusting of the chai spice mixture over the top.

Tips For Success

  • Use cooled chai tea for soaking- make sure the tea has cooled before dipping the lady fingers. If it’s still warm, they’ll soak up too much liquid and turn soggy instead of holding their shape.
  • Don’t over-soak the ladyfingers- dip them briefly into the chai soak, just enough to absorb some flavor, then lift them out. They should be soft but still hold their shape, so your tiramisu layers stay defined and beautiful.
  • Keep the mascarpone silky- whip it just until smooth, about 15-30 seconds. Over whipping it can make it grainy and affect the overall texture.
  • Even layers every time- use an ice cream scoop to portion the mascarpone cream for each layer. This ensures consistent thickness throughout, so every slice looks perfectly balanced and evenly layered.
  • Chill properly- let the tiramisu rest in the fridge for at least 8 hours, or preferably overnight. This gives the flavors time to meld and the layers to set perfectly.
Side angle of chai tiramisu with star anise garnish on top.

Chai Tiramisu FAQ’s

What size pan works best for tiramisu?

A 8×8-inch pan works perfectly. You can also use a small 9×13-inch pan if you prefer thinner layers.

What can I use if I can’t find ladyfingers?

You can substitute sponge cake slices or thin pound cake. Just keep in mind that each alternative will absorb the chai soak differently, so adjust dipping time accordingly.

How long will this tiramisu keep in the fridge?

Tiramisu can be stored in an airtight container for up to 4 days. After this, the texture may start to soften and the layers won’t hold as well.

Why is my tiramisu runny?

This often happens if the mascarpone wasn’t cold enough when mixed or if the tiramisu hasn’t chilled long enough. It can also occur if the ladyfingers soak up too much liquid.

Can I freeze tiramisu?

Yes! Place it in a freezer-safe dish and cover it tightly. If can be frozen for up to three months. When ready to serve, thaw overnight in the fridge. I recommend leaving off the dusting until just before serving.

Sliced chai tiramisu with layers of mascarpone cream and chai-soaked lady fingers.

More Cozy Dessert Recipes

Caramel Cookie Bars

Chai Cake Recipe with Brown Sugar Frosting

Pumpkin Spice Donuts with Chai Sugar

Dulce de Leche Cookies

After trying out this recipe, I’d love to hear your feedback. Please consider leaving a comment below. Don’t forget to tag me on Instagram and follow me on Pinterest for more mouthwatering recipes. Your support is greatly appreciated!

No ratings yet

Chai Tiramisu

Kristen-The Epicurean Mouse
Servings: 9 servings
Prep Time: 40 minutes
Chill time: 8 hours
Total Time: 8 hours 40 minutes
Print Recipe Pin Recipe Leave a Review
This chai tiramisu is an easy twist on the classic dessert, featuring creamy mascarpone layered with chai-soaked ladyfingers and topped with cinnamon and cardamom. Alcohol-free and make-ahead friendly, it's a spiced, dreamy dessert everyone will love.

Ingredients
 

Chai Tea Soak

  • 2 cups boiling water
  • 2 tbsp chai masala
  • 2 inch knob fresh ginger, smashed
  • 1/4 cup white granulated sugar

Chai Tiramisu

  • 5 large egg yolks
  • 1/2 cup white granulated sugar
  • 1/2 tsp ground cardamom
  • 1/4 tsp salt
  • 1 tbsp vanilla extract
  • 16 oz mascarpone cheese, cold from the refrigerator
  • 1 1/2 cups heavy cream, chilled
  • 28 hard ladyfingers

Chai Spice Topping

  • 1 tbsp ground cinnamon
  • 3/4 tsp ground cardamom
  • 3/4 tsp ground ginger
  • 1/4 tsp allspice
  • 1/4 tsp ground cloves
  • 1/4 tsp ground nutmeg

Instructions
 

Chai Tea Soak

  • Bring water to a boil, then add chai masala and crushed fresh ginger. Simmer for 3 minutes. Remove from heat and allow to steep for an additional 3 minutes.
  • Stir in 1/4 cup sugar. Then, strain and cool at room temperature.

Chai Tiramisu

  • Place a large heatproof bowl over a pot of gently simmering water, making sure the bottom of the bowl doesn't touch the water. Then, add the egg yolks, ground cardamom and sugar to the bowl and whisk until the sugar begins to dissolve.
  • Next, continue whisking constantly over the heat for about 8-10 minutes. The mixture should become thick, pale, and slightly foamy. Remove the bowl from the heat and stir in the vanilla extract. Allow the mixture to cool to room temperature.
  • In a separate bowl, add the mascarpone cheese. Using a hand mixer with a whisk attachment, beat the mascarpone for 15-30 seconds until it's smooth and loosened. Be careful not to over mix, as it can turn grainy.
  • With the mixer on low speed, slowly pour in the heavy cream in a steady stream, allowing it to fully incorporate. This should take about 1-2 minutes. Then, scrape down the sides of the bowl and increase the speed to medium-high, whipping for another minute until the mixture holds firm peaks.
  • Once the egg yolk mixture has cooled, gently fold about half of it into the mascarpone mixture. Then, fold in the remaining half until fully combined and smooth.
  • To assemble, start by quickly dipping each ladyfinger into the chai tea mixture, turning to coat all sides. A quick dunk is all you need so they don't get too soft.
  • Arrange them in an even layer in an 8×8-inch baking dish.
  • Then, spread half of the mascarpone mixture over the top. Repeat the second layer of dipped ladyfingers, followed by the remaining mascarpone, smoothing it out evenly.
  • Refrigerate for at least 8 hours, or up to 24 hours, to allow the tiramisu to fully set.
  • To make the chai spice mixture, combine the cinnamon, ground cardamom, ground ginger, allspice, nutmeg, and cloves in a small bowl. When ready to serve, finish with a dusting of the chai spice mixture over the top. Enjoy!

Notes

  • Use cooled chai tea for soaking- make sure the tea has cooled before dipping the lady fingers. If it’s still warm, they’ll soak up too much liquid and turn soggy instead of holding their shape.
  • Don’t over-soak the ladyfingers- dip them briefly into the chai soak, just enough to absorb some flavor, then lift them out. They should be soft but still hold their shape, so your tiramisu layers stay defined and beautiful.
  • Keep the mascarpone silky- whip it just until smooth, about 15-30 seconds. Over whipping it can make it grainy and affect the overall texture.
  • Even layers every time- use an ice cream scoop to portion the mascarpone cream for each layer. This ensures consistent thickness throughout, so every slice looks perfectly balanced and evenly layered.
  • Chill properly- let the tiramisu rest in the fridge for at least 8 hours, or preferably overnight. This gives the flavors time to meld and the layers to set perfectly.
Calories: 593kcal, Carbohydrates: 41g, Protein: 10g, Fat: 43g, Saturated Fat: 25g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Cholesterol: 279mg, Sodium: 162mg, Potassium: 108mg, Fiber: 1g, Sugar: 18g, Vitamin A: 1626IU, Vitamin C: 0.4mg, Calcium: 139mg, Iron: 2mg
Did you make this recipe?Please consider Leaving a star rating and review!