Dirty Chai Tiramisu

Ingredients

• 2 cup strong brewed chai tea (Cooled completely; use concentrated chai for the strongest flavor.)
• 1.5 cup espresso or strong coffee (Cooled completely; this provides the “dirty” coffee component.)
• 0.5 cup granulated sugar (For sweetening the chai-coffee soaking liquid.)
• 32 oz mascarpone cheese (Softened slightly so it blends smoothly.)
• 2 cup heavy cream (Cold.)
• 1.5 cup powdered sugar (Sifted if lumpy.)
• 2 tsp ground cinnamon (For the mascarpone filling, with more for finishing if desired.)
• 1 tsp ground ginger (For the chai spice blend.)
• 1 tsp ground cardamom (For the chai spice blend.)
• 0.25 tsp ground cloves (For the chai spice blend.)
• 0.25 tsp fine salt
• 6 large egg yolks (Use pasteurized yolks if preferred; a cooked yolk mixture is recommended for food safety.)
• 42 ladyfingers (Approximately two 7-ounce packages; enough for two layers in a 9x13-inch pan.)
• 3 tbsp unsweetened cocoa powder (For dusting the top.)

Steps

1. 1

   Brew the chai tea and espresso or strong coffee separately. Stir the granulated sugar into the hot liquids until dissolved, then combine them in a shallow dish and cool completely. The soaking mixture should taste strongly spiced and coffee-forward.

2. 2

   Place the egg yolks and powdered sugar in a heatproof bowl set over a saucepan of barely simmering water. Whisk constantly until the mixture is pale, thickened, and reaches 160°F (71°C). Remove it from the heat and let it cool for several minutes.

3. 3

   Add the mascarpone to the cooled yolk mixture. Beat or whisk gently just until smooth; avoid overmixing, which can make mascarpone loose or grainy.

4. 4

   In a separate cold bowl, whip the heavy cream to medium-stiff peaks. Add the cinnamon, ginger, cardamom, cloves, and salt, then continue whipping briefly until the spices are evenly distributed.

5. 5

   Fold the spiced whipped cream into the mascarpone mixture in two or three additions. Fold gently with a spatula until no streaks remain and the filling is light and uniform.

6. 6

   Dip each ladyfinger briefly into the cooled chai-coffee mixture, turning once so it is moistened but not saturated. Arrange the dipped ladyfingers in a single layer across the bottom of a 9x13-inch pan, trimming pieces as needed to fill gaps.

7. 7

   Spread half of the mascarpone filling evenly over the ladyfinger layer, taking it all the way to the edges of the pan.

8. 8

   Dip and arrange the remaining ladyfingers over the filling to form a second layer. Work quickly so the biscuits absorb flavor without collapsing.

9. 9

   Spread the remaining mascarpone filling over the second ladyfinger layer and smooth the top with an offset spatula or the back of a spoon.

10. 10

    Cover the pan and refrigerate for at least 6 hours, preferably overnight, so the ladyfingers soften and the filling sets.

11. 11

    Just before serving, sift the cocoa powder evenly over the top. Add a light dusting of cinnamon if desired, then cut into portions and serve chilled.

Notes

The accessible source excerpt provides the title, flavor description, and approximate yield but does not include the ingredient list or method. The ingredient quantities and instructions above are a reconstruction based on standard 9x13-inch tiramisu proportions and the stated chai-and-coffee concept, not a verified transcription of Allison Chen’s original recipe. Keep refrigerated and consume within 3–4 days.

Nutrition per serving

• dessert
• tiramisu
• coffee
• chai-spiced
• no-bake
• Italian-inspired
• vegetarian