Chai Pistachio Tiramisu Recipe

Indulgence just got a spicy upgrade. Our Chai Pistachio Tiramisu recipe is a bold, beautiful fusion of tradition and Bhakti’s signature fiery flavor. We took the classic Latin American tres leches cake and infused it with chai tea concentrate.

Every bite is soaked in a rich blend of sweet milks and the warming spices of ginger, cardamom, clove, and black pepper—the heart and soul of Bhakti. The result? A cake that’s creamy, comforting, and boldly spiced, just the way chai lovers like it.

Perfect for holidays, dinner parties, or whenever you’re craving something indulgent with a chai twist, this chai-infused dessert is your go-to for wow-worthy flavor. Whether you’re a baking enthusiast or just discovering the magic of chai recipes, this chai Tiramisu is delightfully simple and unforgettable.

So go ahead—bake it, serve it, and savor the spice. Because dessert should always have a little kick.

Ingredients:

  • 75g white sugar
  • 250 g mascarpone cheese
  • 4 eggs

  • 100 g granulated sugar
  • A large pinch Cardamom
  • 2 ice cubes
  • 24 cake rusks or tiramisu lady fingers
  • 100g pistachios, finely chopped
  • 250g cream cheese

How To Make:

  1. Add the evaporated milk and Bhakti Concentrate to a pot and stir together on medium heat. Allow to cool completely- you want about 600ml of liquid, top it up with more evaporated milk or water if you need more liquid.
  2. Grind the saffron with 1tsp of the sugar, add a few cubes of ice and let this melt at room temp.
  3. Separate the whites and the yolks.
  4. In a clean bowl whisk the whites with half the sugar until you get stiff peaks.
  5. Then whisk the yolks with the remaining sugar until pale and thick - to the ribbon stage. Add in the mascarpone and cream cheese then continue to beat until thick and creamy. Add in the melted saffron and mix well.
  6. Using a spatula fold in half of the egg whites, then repeat with the other half of the whites until well incorporated but still light. Add 1/4 tsp salt and fold in.
  7. Lay out the cake rusks on to one layer in your tray and pour over half the chai- allow the cake rusks to absorb the liquid and add a little more so they are in a pool of chai. Top with half of the saffron cream and then top with the remaining cake rusks. Gently pour over the chai and finish with the remaining cream. Top with the chopped pistachios.
  8. Best served after refrigerating for 3-4 hours.

 

Back to Recipes