Vancouver Chef Vikram Vij’s Indian Chai Tiramisu (A Coffee-Free Twist on the Classic)

Recipes by Vikram Vij with Jennifer Muttoo

Photography by Gabriel Cabrera

Cuisines are like rivers—they should flow freely, without boundaries. In a traditional tiramisu, coffee flavours the ladyfingers. Here, we use rich, spiced Indian chai to infuse the dessert with a unique, flavourful twist.

Purists might find it hard to digest, but when it comes to cooking, intuition leads the way, sparking new ideas and creations. This is one of those dishes.

Indian Tiramisu

Serves 8 to 10

Ingredients

Masala chai syrup

• 4 green cardamom pods,  lightly crushed
• 2 cloves
• 1 small cinnamon stick
• 1 star anise
• 1/2-inch piece ginger, sliced
• 2 tbsp black tea leaves,  such as English breakfast
• 1/2 cup sugar

Flavoured mascarpone

• 1 cup mascarpone cheese
• 1 cup heavy cream
• 1/2 cup icing sugar
• 1 tsp vanilla extract

Assembly

• 24 ladyfinger biscuits
• 1/4 cup cocoa powder, for dusting
• 1/2 cup finely chopped pistachios or almonds (optional)

Method

To make the masala chai syrup: Bring 2 cups of water to a boil in a saucepan. Add all ingredients, except for sugar, and simmer for 5 minutes. Stir in sugar until dissolved and simmer for another 5 minutes. Strain syrup, then set aside to cool completely.

To make the flavoured mascarpone: Combine all ingredients in a large mixing bowl. Whisk together until smooth and creamy. Set aside.

To assemble: Dip a ladyfinger into the cooled syrup. (Do not soak them, just a quick dip to absorb some flavour.) Place it in a 6-by-12-inch dish (or use individual serving glasses). Repeat with more ladyfingers until the bottom of the dish is fully covered. Spread a layer of the mascarpone mixture on top, using about half of it.

Repeat with another layer of ladyfingers and mascarpone.

Cover and refrigerate for at least 4 hours, preferably overnight, to allow flavours to meld.

To serve, top the tiramisu with a dusting of cocoa powder. Garnish with pistachios or almonds (if using).

READ MORE: Recipe: Watermelon and Paneer Masala with Spicy Vinaigrette