Easy no bake spiced chai tiramisu cake recipe, homemade with simple ingredients. Indian masala chai soaked lady fingers or cake rusks are layered between creamy mascarpone filling and topped off with chopped pistachios.
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from CakeWhiz
add intro and link to my Easy Spice Cake (Cake Cake) and anything else that can work well.
Key ingredients
Variations
- Sprinkle cinnamon sugar (LINK) on top.
- Top off with chantilly cream (link) or additional whipped cream (link)
- Decorate with seasonal sprinkles...
- Drizzle caramel sauce (link) or dulce de leche (link)
- For a different flavor profile that still has a lot of spiced flavor, dip in my Spicy mexican hot chocolate (link) or turmeric latter (golden milk latte) or even my gingerbread latte (link) instead of chai.
- Instead of Indian cake rusks, you can use Ladyfingers (Italian Savoiardi), which would be a classic choice.
- I used classic Indian masala chai but you can easily use pumpkin chai latte or dirty chai which is a combination of tea and coffee.
How to make easy spiced masala chai tiramisu cake recipe from scratch?
1. Make spiced whipped cream- By mixing together heavy cream, chai spice mix and powdered sugar.
2. Add mascarpone cheese- And mix until you have a smooth and creamy mascarpone filling.
3.
second layer of soaked cake rusks and mascarpone filling....
Tips and techniques
Recipe FAQs
Yes....
Storage
More spiced desserts
Recipe
Spiced Chai Tiramisu Cake (No Bake)
Video
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from CakeWhiz
Ingredients
- 2 batches Masala chai tea (Karak Chai Tea)
- 1.5 cups Heavy cream
- ⅓ cup Powdered sugar
- 1.5-2 teaspoon Chai spice mix Or chai latte mix. It needs to be the fine powder that can easily dissolve. Adjust quantity according to your preference.
- 1 container Mascarpone cheese 8 oz. container
- 20 Cake rusks Or you can use ladyfingers
- ⅓ cup Pistachios Chopped
Instructions
- Prepare the masala chai tea and keep aside. My recipe is already linked in the ingredients section of this recipe card.
- Prepare the mascarpone filling. In a large mixing bowl, add heavy cream, powdered sugar, chai spice mix and mix until soft peaks form.
- Add mascarpone cheese and mix until you have a firm but smooth and creamy mixture. Don't over mix because that can make the mixture grainy. Keep aside.
- Assemble. Dip each cake rusk (one at a time) in a large bowl of masala chai tea. Arrange it in your serving dish (Dimensions:...... ) side by side. Try not to leave any space between each cookie.
- Pour about ¼ cup of the masala chai tea on top of the rusks.
- Use a rubber spatula to spread half the mascarpone filling evenly on top of the chai dipped cookies.
- Arrange a second layer of cake rusks on top of the mascarpone filling by dipping each one in chai tea.
- Pour another ¼ cup of the masala chai tea on top of the rusks.
- Use a spatula to spread the remaining mascarpone filling evenly and smoothly on top of these chai dipped cookies.
- Sprinkle chopped pistachios only on the outer edges of the cake.
- Cover and chill in fridge overnight or for at least 6 hours.
- Cut slices and enjoy.
Notes
- For a different flavor profile, instead of chai tea, use spicy Mexican hot chocolate, white hot chocolate, golden turmeric latte or even gingerbread latte.
- Do not over whip the mascarpone filling because that can cause it to split and become grainy. You want it to have soft peaks.
- This dessert needs to chill to allow the mascarpone layer to firm up slightly and it also allows the flavors to develop. You cannot serve it immediately.
- I kept the decoration very simple and rustic with chopped pistachios but you can decorate with sprinkles, shaved chocolate, rose petals and even cinnamon sugar.
- You must use full fat mascarpone cheese for maximum creaminess and richness.
- Heavy cream cannot be replaced with evaporated milk or condensed milk.
- Read additional tips and variations above.
- Leftovers can be stored in a sealed container in the fridge for up to 3 days.
Nutrition
An automated tool is used to calculate the nutritional information. As such, I cannot guarantee the accuracy of the nutritional information provided for any recipe on this site.
Leave a Reply