For this recipe, we partnered with Hetal Vasavada from Milk & Cardamom to create a Dirty Chai Tiramisu. It’s a cozy twist on the classic Italian dessert — soft ladyfingers soaked in chai, layered with fluffy mascarpone cream, and finished with a light dusting of espresso sugar. It’s rich but balanced, familiar but a little unexpected.
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An Unexpected Combo
Traditional tiramisu relies on coffee for its deep, bold flavor. In this version, chai takes it to the next level. Our Karak Chai Blend creates a warm, spiced soaking liquid that seeps into the ladyfingers, bringing notes of cardamom and black tea to every bite. Paired with creamy mascarpone and a touch of espresso on top, the result is chef’s kiss.
Ingredients
Makes one 9×5 pan
Soaking Liquid
1⅓ cup hot water
2 tbsp elaichi Co. Karak Chai Blend
2 tbsp granulated sugar
Mascarpone Cream
8 ounces mascarpone cheese
1 cup confectioners' sugar
1 tbsp vanilla extract
1 tbsp chai masala (optional)
2 cups heavy whipping cream
15 ladyfinger cookies
Topping
1 tbsp instant espresso powder
1 tbsp powdered sugar
Instructions
Make the chai soaking liquid
In a small bowl, combine hot water, chai, and sugar.
Let steep for 4–5 minutes, then strain into a wide bowl and set aside.
Make the mascarpone cream
In a large bowl, combine mascarpone cheese, confectioners' sugar, vanilla extract, and chai masala.
Whisk with a stand mixer or hand mixer for about 30 seconds until smooth.
Add the heavy whipping cream and continue whisking until the mixture becomes fluffy and stiff peaks form, about 4 minutes, scraping the sides occasionally.
Assemble the tiramisu
Dip each ladyfinger into the chai soaking liquid for about 2 seconds per side.
Place them in an even layer at the bottom of a 9×5 pan.
Pipe or spoon a layer of mascarpone cream on top and spread evenly.
Repeat the layers of soaked ladyfingers and cream.
Smooth the top with an offset spatula.
Cover with plastic wrap and refrigerate for at least 4 hours, or overnight.
Finish before serving
Mix the instant espresso powder with powdered sugar.
Generously dust the top of the tiramisu with the mixture just before serving.
Slice, serve, and enjoy.
Shop the Recipe
Get the Karak Chai Blend Our blend of organic Assam black tea and cardamom. Bold, authentic, and the perfect base for your morning chocolate chai.
Notes
What makes this a “dirty chai” dessert?
Dirty chai usually refers to chai with a shot of espresso. In this recipe, chai flavors the soaked ladyfingers while espresso finishes the dessert on top - bringing the two together in every bite.
Let it rest
Tiramisu gets better with time. Resting it in the fridge allows the chai to fully soak into the ladyfingers and the layers to set, giving you those clean slices.
A little extra spice
The chai masala in the cream is optional, but it adds an extra layer of warmth if you love bold spice flavors.
About Hetal
Hetal Vasavada is a cookbook author, recipe developer, and the creative force behind Milk & Cardamom, where she shares her unique take on Indian-inspired desserts and dishes.
A former MasterChef contestant, Hetal blends Indian flavors with classic Western baking techniques, creating recipes that are both innovative and approachable. Her cookbooks Milk & Cardamom and Desi Bakes have been praised by The New York Times, Bon Appétit, and Food & Wine.
Through her work as a food creator and business consultant, she continues to inspire home cooks to experiment with bold spices and global flavors.
