Chai Tiramisu

Kashmiri’s dreamy tiramisu – an Indian twist on an italian classic

Tips

what is chai?

Chai, though literally translating to “tea” in Hindi, refers to a spiced Indian beverage. It’s a warm hug in a cup, traditionally made with black tea, milk, and a blend of aromatic spices. Cardamom, cinnamon, ginger, and cloves are common players, creating a complex dance of sweet, spicy, and warming flavors. In this recipe, I recommend using Kashmiri Chai. Hailing from the Kashmir region, it incorporates green tea instead of black, often with the addition of almonds and pistachios. This gives it a lighter, nuttier character, with the spices playing a more subtle, supporting role.

Whats thandai

Thandai is a vibrantly flavored Indian beverage traditionally enjoyed during the Holi festival. Nuts like almonds and melon seeds mingle with the floral essence of rose petals and the warming touch of fennel seeds. Cardamom and saffron add a touch of luxury, creating a cool, refreshing drink that bursts with sweet and savory notes. In this recipe, we’ll transform this unique flavor profile into a delightful thandai whipping cream, complimenting a

unsure of raw eggs? no problem

This recipe is made using raw eggs. If you do not feel comfortable consuming raw eggs no worries! You can cook your egg yolk and egg whites, still making a delicious tirimasu. Follow the tempering egg instructions below. Note that you will use the same amount of sugar for either method. You do not need to add aditional sugar to the egg yolks.

chai tiramisu

Preparation Time: 30 minutes | Cook Time: 30 minutes | Serving size: 8-12

Gather

thandai topping

• 1 cup water
• 15 pistachios, skin removed
• 12 green cardamom
• 1 tablespoon poppy seed
• 1 tablespoon fennel seed
• 4 black peppercorn
• 20 almonds
• 10 cashews
• 1 tablespoon melon seeds (char magaz), optional
• 10 rose petals, optional
• Pinch of saffron, optional
• 2 cups heavy cream
• 3 tablespoons powdered sugar 

spice mascarpone

• 4 eggs, room temperature
• ½ cup sugar
• 1 pound mascarpone
• 5 strands saffron
• 1 teaspoon powdered cardamom
• ⅛ teaspoon rose water

Tirmisu

• About 28 to 36 ladyfingers
• 1 to 1½ cup strong chai
• 1 cup pistachio flour, plus more as needed (you can powder raw pistachios, if you’d like)

Follow

start thandai paste

recommend starting this a day ahead

1. Place all ingredients except heavy cream and sugar in hot water and let sit for at least 1 hour. You can also let it sit overnight with cold water.

make spiced marscapone

1. Stiff egg whites: Separate yolks from egg whites. In a stand mixer or with your hand mixer with whisk attachment, whisk egg whites until stiff.
2. Make egg yolk mixture: In a bowl, whisk together yolks and sugar together until pale yellow.
3. Gently scoop egg whites into a separate bowl. Clean the first bowl and then add mascarpone, egg yolk mixture, saffron, cardamom and rose water. Mix until combined.
4. With a rubber spatula, fold in egg whites until combined. Set aside until ready to use.

make chai

1. Make a strong cup of chai according to the instructions. You will need about 1 – 1 1/2 cups let cool before handling.

Make thandai topping

1. After soaking for at least 1 hour: Strain and transfer soaked seeds and nuts to a blender. Blend until it forms a paste.
2. Pour heavy cream into a sauce pan. Add 4 to 5 tablespoons of thandai paste. Heat over low heat for 10 minutes, stirring constantly. Strain, keeping the heavy cream. 
3. Place infused heavy cream into a bowl. With whisk attachment, begin whisking heavy cream. When slight streaks begin forming in cream, sprinkle in powdered sugar. Continue whisking until it forms whipping cream. (Watch closely: Overwhipping can turn this into butter, which is actually very good on bread or cornbread.)

Assemble

1. Get a casserole or dessert dish. Place cooled chai in a shallow dish large enough to dunk ladyfingers in. Dust bottom of casserole dish with an even layer of pistachio flour. 
2. Using a small spider catcher, tongs or your hands, gently dip ladyfingers into chai. (Be sure to not soak them too much, or they will soften and break.) 
3. Place chai-soaked ladyfingers into the dish, repeating until you have a single layer. Ladyfingers should be side by side (leaving small gaps is acceptable). Break the ladyfingers as needed to fit in rounded edges or corners. 
4. Layer on half of the spice mascarpone mixture. Sprinkle an additional layer of pistachio flour.
5. Place a second layer of chai-soaked ladyfingers. Spread, in an even layer, the second half of the mascarpone on top. (Leave enough room for the thandai cream topping.) Top the mascarpone with the thandai topping, and sprinkle another layer of pistachio flour.
6. Let rest for at least 3 hours before serving, but best if overnight.

temper eggs

1. Tempering your egg yolks: prepare a syrup with ¼ cup of sugar with 2 tablespoons of water in a saucepan. Stir to dissolve the sugar, then bring this syrup to a boil, stirring constantly. The syrup will be ready when it reaches 250 degrees. (The syrup mustn’t exceed 250 degrees, after which the sugar starts to caramelize.) Meanwhile, start whipping the egg yolks with a mixer at full speed. When the syrup is hot and ready, drizzle it over the yolks while continuing to whisk. Process the cream until completely cool. The bowl should be cool to the touch, 8 to 10 minutes.
2. Tempering your egg whites: prepare a syrup with ¼ cup of sugar and 2 tablespoons of water. Meanwhile, start whipping the egg whites with the mixer at full speed. When you see that they are whipping well, slowly add the hot syrup in a trickle. Continue whipping the egg whites until stiff, about 10 minutes.