This matcha and chai (matchai!) tiramisu blends the earthy bitterness of matcha with the warm, spiced comfort of chai. The tiramisu is layered into coupe glasses, so it’s the perfect no-bake dessert that feels fancy but comes together without a fuss. —Hetal Vasavada, San Francisco, California
Hetal Vasavada’s Matchai Tiramisu
Published on Jun. 12, 2025
Hetal Vasavada’s Matchai Tiramisu
Prep Time
40 min
Yield
4 servings
Ingredients
- CHAI MASALA:
- 1 tablespoon ground cardamom
- 4-1/2 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- 3/4 teaspoon ground cloves
- 3/4 teaspoon ground anise
- 3/4 teaspoon ground fennel
- 1/2 teaspoon ground nutmeg
- SOAKING LIQUID:
- 1 cup hot water
- 2 tablespoons chai masala (from above)
- 2 tablespoons sugar
- MATCHAI MASCARPONE WHIPPED CREAM :
- 8 ounces mascarpone cheese
- 1 cup confectioners' sugar
- 1 tablespoon vanilla extract
- 1 tablespoon chai masala
- 1 teaspoon matcha (green tea powder), plus additional for garnish
- 2 cups heavy whipping cream
- 16 ladyfinger cookies
Directions
- For the chai masala, add all ingredients to a small container and whisk until well combined. Store in an airtight container for up to 6 months.
- In a small bowl, combine hot water, chai masala and sugar. Steep for 4-5 minutes. Strain into a wide bowl and set aside.
- In a large bowl, combine mascarpone cheese, confectioners' sugar, vanilla extract, chai masala and matcha. Whisk with a stand mixer or hand mixer for 30 seconds. Scrape down the sides. Add the heavy whipping cream. Whisk until fluffy stiff peaks form, about 4 minutes, making sure to scrape the sides occasionally.
- To assemble, dip the ladyfingers into the soaking liquid for 2 seconds on each side. Place them in an even layer in the bottoms of four coupe glasses. Pipe or scoop a layer of matchai mascarpone whipped cream over the top. Repeat the layers. Level the top with an offset spatula. Dust with additional matcha powder before serving.
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