• Avni R.

Rose Chai Tiramisu


One of my favorite desserts of all time is Tiramisu! I decided to put a twist on this classic Italian dessert - chai instead of espresso!


I decided to go with a rose cream instead of vanilla. A traditional tiramisu uses eggs to make a zabaglione but I decided that was too much work so the cream layer consists only of heavy whipping cream and mascarpone cheese! Easy as that.

This dessert comes together quickly, no baking or long setting times, just one hour in the fridge and it’s good to go! Hope you guys love this one as much as I did!

Rose Chai Tiramisu

Ingredients:


  • 1 pack ladyfingers* (approx. 24)

Chai:

  • 4 cups water

  • 4 tbsp loose chai leaves (I use Wagh Bakri)

  • 1/2 tsp chai masala

  • 1/2 inch ginger, grated

  • Handful of dry mint leaves or 7-8 fresh mint leaves (optional)

  • Handful of dry lemongrass (optional)

Cream mixture:

  • 10 oz heavy whipping cream

  • 8 oz mascarpone cheese

  • 1/4 cup rose syrup

  • 1/4 cup rose water

  • 4 tbsp powdered sugar

*Note: If you can't find ladyfingers or don't have any, then you can replace it with angel cake or pound cake.


Directions:


1. In a pot over medium-high heat, add all the ingredients listed under chai and bring to a boil. Continue boiling for 4-5 minutes then remove from heat and strain into a bowl. Set aside to cool.


2. In a large mixing bowl, add heavy whipping cream and whip with a hand mixer until stiff peaks form, but not too long or it will turn into butter. Add 1/4 amount of the mascarpone cheese and whip to combine together. Continue doing this til all the mascarpone has been added and is well combined.


3. Add rose syrup and mix. Add rose water and mix again. Lastly, sift powdered sugar in and give it one last whip to make sure everything is properly combined.

To assemble:


4. Prepare in a casserole dish or a deep tray. Take a ladyfinger, one by one, and double dip it in the chai mixture. Place it with the sugary side up. Continue this until you have a single layer in the bottom of your tray.


5. Add half of the rose cream mixture and smooth over the soaked lady fingers.


6. Now repeat the ladyfinger layer, followed by the rose cream layer again. Smooth the cream layer on top, cover and place in the fridge for one hour to set.


7. Cut into squares to serve cold, enjoy!

Did you make this recipe? I'd love to see your recreation! Please tag me @thecurriedcook or #thecurriedcook so I can see!

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