Indo-inspired Tiramisù

Ingredients

In this Indo-inspired version of Tiramisù, we replace the traditional coffee-soaked ladyfingers with chai-infused ones. The creamy mascarpone filling is enhanced with cardamom and cinnamon, adding a hint of warmth and spice. This adaptation brings together the best of Italian and Indo flavors, creating a dessert that is both familiar and exciting. We alse have the original recipe for Tiramisù, so you can check it out.

• 2 cups (470ml) strong brewed chai tea 2 cups (470ml) strong brewed chai tea
• 24 ladyfinger biscuits 24 ladyfinger biscuits
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 1 cup (240g) mascarpone cheese 1 cup (240g) mascarpone cheese
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 1 teaspoon ground cardamom 1 teaspoon ground cardamom
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• Cocoa powder, for dusting Cocoa powder, for dusting

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat: 25g (16g saturated)
• Carbohydrates: 34g (18g sugars)
• Protein: 5g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   In a shallow dish, pour the brewed chai tea. Dip each ladyfinger biscuit into the tea, allowing it to soak for a few seconds on each side. Place the soaked biscuits in a single layer in a rectangular serving dish.
2. 2.
   In a mixing bowl, whip the heavy cream until soft peaks form. In a separate bowl, whisk together the mascarpone cheese, sugar, cardamom, and cinnamon until smooth. Gently fold the whipped cream into the mascarpone mixture.
3. 3.
   Spread half of the mascarpone cream mixture over the soaked ladyfingers in the serving dish. Repeat with another layer of soaked ladyfingers and the remaining mascarpone cream.
4. 4.
   Dust the top of the Tiramisù with cocoa powder. Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight, to allow the flavors to meld together.
5. 5.
   Before serving, dust the Tiramisù with an additional sprinkle of cocoa powder. Cut into squares or slices and serve chilled.

Treat your ingredients with care...

• Chai tea — Brew a strong chai tea by using more tea leaves or tea bags than usual to ensure a robust flavor.
• Ladyfinger biscuits — Be careful not to oversoak the biscuits, as they can become too soft and lose their texture.

Tips & Tricks

• For an extra indulgent twist, sprinkle some crushed pistachios or grated dark chocolate between the layers of Tiramisù.
• If you prefer a stronger chai flavor, add a pinch of ground cloves or ginger to the mascarpone cream mixture.
• Make sure to refrigerate the Tiramisù for the recommended time to allow the flavors to develop fully.
• Serve the Tiramisù chilled for the best taste and texture.
• This dessert can be made a day in advance, making it perfect for entertaining.

Serving advice

Serve each portion of Indo-inspired Tiramisù on a dessert plate or in a glass dish. Garnish with a dusting of cocoa powder and a sprinkle of ground cinnamon for an elegant presentation. Pair it with a cup of hot chai tea or a refreshing glass of iced tea for a complete Indo-Italian experience.

Presentation advice

To elevate the presentation of your Indo-inspired Tiramisù, consider layering it in individual serving glasses. Alternate the soaked ladyfingers and mascarpone cream mixture, creating beautiful layers. Top each glass with a dusting of cocoa powder and a cinnamon stick for an eye-catching dessert.