Description
This Cranberry Chai Tiramisu offers a delightful no-bake twist on the classic Italian dessert, infusing it with warm chai spices and tart cranberry flavors. Perfectly layered with mascarpone cream, chai-spiced cranberry juice-soaked ladyfingers, and smooth cranberry sauce, it’s an elegant, festive dessert that’s easy to prepare and ideal for holiday gatherings or anytime you want a refreshing twist on tiramisu.
Ingredients
Scale
For the Soaking Liquid
- 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
Additional Ingredients
- 24 ladyfingers
- ¾ cup cranberry sauce or compote (smooth style works best)
Instructions
- Prepare the Chai Cranberry Soaking Liquid: Warm the cranberry juice together with the chai spice mix in a saucepan over low heat to infuse the flavors. Allow the mixture to cool slightly to avoid making the ladyfingers too soggy.
- Make the Mascarpone Cream: In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Gently fold this whipped cream into the mascarpone cheese until the mixture is smooth and well combined, creating a light, fluffy cream layer.
- Assemble the Tiramisu Layers: Briefly dip each ladyfinger into the chai-spiced cranberry juice soak, just enough to moisten without soaking through. In serving glasses or a dish, layer the soaked ladyfingers, then a layer of the mascarpone cream, followed by a layer of smooth cranberry sauce or compote. Repeat these layers until ingredients are used up, finishing with a mascarpone cream layer topped by cranberry sauce for a beautiful presentation.
- Chill and Serve: Refrigerate the assembled tiramisu for at least 4 hours or overnight to allow the flavors to meld and the dessert to firm up nicely. Before serving, optionally swirl extra cranberry sauce on top for an attractive and flavorful garnish.
Notes
- For best results, use smooth cranberry sauce or compote to create an even texture that blends well with the cream layers.
- If you don’t have a pre-made chai spice blend, combine equal parts cinnamon, ground cardamom, ground ginger, and clove to make your own.
- Be careful not to soak the ladyfingers too long or they may become overly soggy and lose their delicate texture.
- This dessert is best made a day ahead to allow flavors to blend and for the tiramisu to set properly.
- The recipe serves approximately 6 to 8, depending on serving size.
