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.
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There is something about a sweet treat that has a bit of that warm spice to it. This is one of those recipes, just like my Easy Spice Cake (Chai Cake) and Churro Cookies. I especially love to eat these in the Fall when that aroma seems to call me to a fuzzy blanket and good book to be read by the fire.
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Key ingredients
- Masala chai tea- You will need 2 batches of my homemade recipe.
- Heavy cream- Adds a creaminess to the
- Powdered sugar- Brings in that deliciously sweet flavor.
- Chai spice mix- Use the fine powder that will easily dissolve.
- Mascarpone cheese- This really makes a smooth, creamy texture.
- Cake rusks- This recipe calls for a total of 20 pieces.
- Pistachios- Chopped and used for topping off the edges of the cake.
Variations
- Sprinkle Cinnamon Sugar- On top for extra color and taste.
- Top off with cream- Such as my Chantilly Cream or Homemade Whipped Cream.
- Decorate with seasonal sprinkles- Use various colors and shapes to celebrate the holidays.
- Drizzle some caramel on top- Using this Homemade Caramel Sauce or Dulce de Leche.
- For a different flavor profile that still has a lot of spiced flavor- Dip in my Mexican Hot Chocolate Cookies (With Cake Mix) or Turmeric Latte (Golden Milk Latte) or even my Homemade Gingerbread Latte 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.
- Add some chocolate- By sprinkling on some shaved chocolate along the top, using mini chocolate chips, or even drizzling some melted chocolate on top.
- Bring unique beauty- With some rose petals along the top to give color, aroma, and aesthetic appeal. You may want to check out this Easy Red Rose Cake (With Rose Water) for ideas.
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. Dip each rusk- In masala chai tea.
4. Arrange them in pan- Side by side and pour ¼ cup of tea on top.
5. Spread half mascarpone filling- Evenly on top of cookies.
6. Add a second layer- Using soaked cake rusks and mascarpone filling.
7. Spread remaining filling- Over the top using a spatula.
8. Sprinkle pistachios on the edges- Then cover, chill, and enjoy.
Tips and techniques
- Don't over-mix- The mascarpone filling or else it will be grainy and can split instead of forming those nice soft peaks.
- Sift powdered sugar- So that you get a nice, smooth consistency.
- Use full fat ingredients- For the creamiest texture and richist taste.
- If you don't have chai spice mix- You can use chai latte mix, but it needs to be the fine powder so it easily dissolves.
- Adjust amount of Chai spice mix- According to your personal preference.
- Allow proper chilling- To allow the layers to firm up and flavors to deepen. This means you cannot serve immediately after making, so plan accordingly.
- Don't replace heavy cream- With either evaporated milk or condensed milk, because they are very different and will ruin the overall recipe.
Recipe FAQs
Yes, you can definitely do this. It will change to overall flavor profile but it is fun to try other options.
This is likely due to over-mixing or not sifting powdered sugar before adding.
It is cheese with Italian roots that made with full fat cream. To thicken it, an acidic substance is added. It is rich and creamy.
Storage
- Room temperature- I don't recommend leaving out for more than a few hours due to the dairy and the fact that the mixture may get less firm.
- Refrigerate- Store in a sealed container in the fridge for up to 3 days.
- Freeze- Not recommended, because they dairy doesn't freeze/thaw.
- Make ahead- This can be made up to 3 days before needed if kept in a sealed container in the fridge.
More spiced desserts
- Easy Pumpkin Cupcakes (Spiced Cream Cheese Frosting)
- Easy Baked Pumpkin Donuts
- Snickerdoodle Bars (Soft and Chewy)
- Ginger Molasses Cookies (Soft and Chewy)
- Best Snickerdoodle Cookies (Soft and Chewy)
Recipe
Spiced Chai Tiramisu Cake (No Bake)
Video
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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.
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