Description
This Cranberry Chai Tiramisu offers a delightful no-bake twist on the classic Italian dessert, blending warm chai spices with tart cranberry flavors. Layers of chai-spiced cranberry-soaked ladyfingers, creamy mascarpone filling, and sweet cranberry sauce create a festive and elegant treat perfect for holidays or any special occasion.
Ingredients
Scale
For the Chai Cranberry Soak
- 1½ cups cranberry juice
- 1 tsp chai spice mix (or blend of cinnamon, cardamom, ginger, clove)
For the Cream Layer
- 8 oz mascarpone cheese
- 1 cup heavy cream
- ½ cup powdered sugar
- 1 tsp vanilla extract
Other Ingredients
- 24 ladyfingers
- ¾ cup cranberry sauce or compote (smooth style works best)
Instructions
- Prepare Chai Cranberry Soak: In a saucepan, gently warm the cranberry juice with chai spice mix. Allow the mixture to cool slightly to bring out the fragrant chai flavors.
- Make Mascarpone Cream: In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract together until soft peaks form. Gently fold this whipped cream into the mascarpone cheese until the mixture is smooth and creamy.
- Assemble Tiramisu Layers: Briefly dip each ladyfinger into the chai cranberry juice, ensuring they soak but do not become soggy. Layer the soaked ladyfingers in serving glasses or a dish, followed by a layer of mascarpone cream, and then a layer of cranberry sauce. Repeat the layering until all ingredients are used.
- Chill and Serve: Refrigerate the assembled tiramisu for at least 4 hours, preferably overnight, to allow flavors to meld and the dessert to set. Before serving, swirl extra cranberry sauce on top for a beautiful and flavorful garnish.
Notes
- For the chai spice mix, you can blend equal parts cinnamon, cardamom, ginger, and clove if you don’t have a pre-made mix.
- Use smooth cranberry sauce or gently pureed compote for best layering results.
- Ladyfingers should be dipped just long enough to absorb flavor without becoming too soggy; a quick dip is sufficient.
- This dessert is best served chilled and can be prepared a day ahead.
- To make it gluten-free, substitute ladyfingers with gluten-free sponge cookies or biscuits.
