Pistachio Chai Tiramisu recipes
This recipe presents a unique Pistachio Chai Tiramisu. Ladyfinger cookies are briefly soaked in a chai-brandy mixture, then layered with a rich, aromatic mascarpone cream infused with pistachio-cardamom spread. Garnished with caramel and crushed pistachios, it offers a delightful, nutty, and spiced twist on the classic Italian dessert.
Equipment
- 2 Mixing Bowls One medium for the cream, one small for steeping tea.
- 1 Whisk For achieving a smooth, lump-free mascarpone cream.
- 1 Shallow dish Ideal for quickly dipping ladyfingers without over-soaking.
- 1 Serving dish An 8x8 inch pan or individual ramekins for assembly and chilling.
- 1 Saucepan or Kettle For boiling water to steep the chai tea.
Ingredients
Main
- ½ cup boiling water
- 1 chai tea bag
- 8 ounces mascarpone cheese
- ½ cup powdered sugar
- ½ cup Simply Sesame Pistachio-Cardamom spread
- 4 tablespoons brandy divided
- 16 lady finger cookies
- 2 tablespoons caramel syrup
- 2 tablespoons shelled crushed pistachios
Instructions
- Place the chai tea bag in a small bowl or mug, add ½ cup boiling water, and steep for 5 minutes. Remove the tea bag and let the chai tea cool completely.
- In a medium mixing bowl, combine the mascarpone cheese, powdered sugar, Simply Sesame Pistachio-Cardamom spread, and 2 tablespoons of brandy. Whisk until the mixture is smooth and creamy.
- Pour the cooled chai tea into a shallow dish and stir in the remaining 2 tablespoons of brandy.
- Quickly dip half of the lady finger cookies, one by one, into the chai-brandy mixture, ensuring they are moistened but not soggy. Arrange them in a single layer at the bottom of your chosen serving dish.
- Evenly spread half of the mascarpone-pistachio cream over the layer of dipped ladyfingers.
- Repeat the dipping process with the remaining lady finger cookies and arrange them over the first cream layer.
- Gently spread the remaining mascarpone-pistachio cream over the second layer of ladyfingers, ensuring the top is smooth and even.
- Cover the serving dish tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to fully meld and the tiramisu to set.
- Just before serving, remove the tiramisu from the refrigerator, drizzle generously with caramel syrup, and sprinkle with shelled, crushed pistachios.
Notes
1. For a more intense chai flavor, consider brewing loose leaf chai tea rather than a single tea bag. Adjust steeping time to preference. Ensure the tea cools completely before mixing with brandy to prevent the brandy from evaporating and to avoid curdling the mascarpone. 2. Do not over-soak the ladyfingers; a quick dip is sufficient to moisten them while retaining their structure. Over-soaking will result in a soggy tiramisu. 3. When preparing the mascarpone mixture, ensure all ingredients are at room temperature for a smoother, lump-free consistency. You can gently warm the pistachio-cardamom spread slightly if it's very stiff. 4. Allow ample chilling time, ideally overnight, for the flavors to meld and the dessert to set properly, enhancing both taste and texture.