Chai-soaked Parle-G biscuits layered with a delicious and simple cardamom cream cheese filling and salted caramel – the perfect fusion twist to the classic Tiramisu.
This may not be your classic Tiramisu. In fact, it’s very different from the original version, but it takes the same idea of coffee-soaked ladyfinger biscuits and mascarpone cream and gives it a South Asian twist. And it tastes just as delicious!
The idea is simple – layers of a delicious, fragrant, cardamom cream cheese filling sandwiched between chai-soaked Parle-G biscuits, with drizzles of salted caramel in between. It’s quick, it’s simple, and it’s going to keep everyone coming back for seconds.
Let’s get into the details of the recipe.
Cardamom Cream Cheese
Instead of the classic mascarpone filling, this Tiramisu is filled with a simpler cream cheese filling, as the flavor pairs better with the chai notes. I also add a pinch of cardamom powder to bring out more flavor and add to the “chai-ness” of the dessert.
Here are the steps for making the cardamom cream cheese.
- In a bowl, add the cream cheese, sugar, and cardamom powder and whip it on high speed with an electric mixer for 3-4 minutes, until the sugar is fully dissolved and the mixture is smooth. Rub the mixture between your fingers to test if the sugar is dissolved; it should not feel grainy at all.
- Whip the cream in a separate bowl to medium peaks, then fold it into the cream cheese mix in two intervals using a silicone spatula until everything is combined.
PS: Looking for more chai recipes? Check these out!
Salted Caramel
Adding salted caramel to the layers is optional, but I highly recommend it as it takes the flavor of the Tiramisu to the next level. If you’re afraid of making caramel, this simple recipe will help you through the process.
Here are the steps for making the salted caramel.
- Place the sugar and water in a pan and let it cook untouched on low heat for 8-10 minutes, or until the sugar turns to a deep amber color. Do not mix before the sugar reaches this stage, or it may crystallize.
- Once amber, immediately pour the cream into it and whisk until fully combined. Be careful, as the mixture may splash a little.
- Cook for 2 minutes, until the caramel thickens slightly, then add the butter, whisk until combined, and take it off the heat.
- Add the salt and whisk, then let it cool completely. It will thicken as it cools.
Assembly
This Tiramisu can be assembled in a pastry frame or a regular rectangular serving dish. If assembled in a pastry frame, it can be unmoulded and served as shown in the pictures, but in the dish, it would be served Tiramisu-style, where it’s served directly from it. It will taste the same both ways; the key is to find a dish that evenly fits Parle-G biscuits.
Here are the steps for assembling the Parle-G Chai Tiramisu.
- Make the chai dip: Place water, sugar, tea leaves, cardamom pods, and cinnamon stick in a saucepan and cook on high heat until it comes to a boil. Add the milk and cook for 2-3 minutes on high heat, then strain it into a shallow bowl and let it cool completely.
- Soak the Parle-G biscuits in the cooled chai mix for just a second so that they do not break, then place them in the dish evenly to create the base layer.
- Add a thin layer of the cream cheese filling and spread it evenly, then drizzle caramel on top (if using) and cover with another layer of chai-soaked Parle-G biscuits.
- Repeat this process until all the cream cheese has been used. I like to create 4 layers of each for the perfect balance.
- Cover and let it set in the fridge for 3-4 hours, or overnight, and serve cold.
If you’re looking for an absolute head-turner dessert for your dessert table that takes minimal effort, this Parle-G Chai Tiramisu is exactly that.
Ready to get started? Let’s go!
PS: I always measure ingredients in grams, never in cups. Using a measuring scale is the only way to bake accurately. Cups are unreliable and can give different measurements, so I suggest you buy a measuring scale before you start baking! If you can’t get your hands on one, you can use the online tools for converting grams into cups; however, I do not guarantee their accuracy.
Parle-G Chai Tiramisu
Equipment
- 6.5×7" pastry frame or rectangular serving dish
- Electric mixer with whisk attachment
- Silicone spatula
- Saucepan for caramel
- Hand whisk for caramel
- Offset spatula
Ingredients
Cardamom Cream Cheese
- 240 grams cream cheese
- 80 grams granulated white sugar
- 1 tsp cardamom powder
- 120 grams liquid whipping cream/heavy cream
Salted Caramel (optional)
- 25 ml water
- 100 grams white granulated sugar
- 90 ml liquid whipping cream/heavy cream
- 25 grams unsalted butter
- 1/2 tsp sea salt
Chai Dip
- 200 ml water
- 10 grams tea leaves
- 4 cardamom pods crushed
- 1/2 cinnamon stick
Assembly
- 60 Parle-G biscuits
Instructions
Cardamom Cream Cheese
- In a bowl, mix the cream cheese, sugar, and cardamom powder with an electric mixer on high speed for about 3-4 minutes until the mixture becomes smooth and the sugar has fully dissolved.
- In another bowl, whip the cream until it reaches medium peaks. Gently fold the whipped cream into the cream cheese mixture in two additions using a silicone spatula until fully combined.
Salted Caramel (optional)
- Add the sugar and water to a saucepan and place it on low heat. Let the sugar cook without stirring for about 8–10 minutes until it melts and turns a deep amber color.
- Carefully pour in the cream and whisk immediately until the caramel is smooth. Let it cook for about 2 minutes, so it thickens slightly.
- Add the butter and whisk until fully melted and incorporated. Remove from the heat, stir in the salt, and allow the caramel to cool completely.
Chai Dip
- Add the water, sugar, tea leaves, cardamom pods, and cinnamon stick to a saucepan and bring it to a boil over high heat.
- Pour in the milk and simmer for another 2-3 minutes. Strain the mixture into a shallow bowl and allow it to cool fully before using.
Assembly
- Dip each Parle-G biscuit into the cooled chai mixture for a second, making sure it softens slightly but does not fall apart.
- Arrange the soaked biscuits in a single layer at the bottom of your dish. Spread a thin layer of the cardamom cream cheese filling on top and drizzle some salted caramel over it if using.
- Add another layer of chai-soaked biscuits and repeat the layering process with the cream filling and caramel for a total of four times, finishing with the cream cheese layer. Swirl some caramel on top to finish.
- Cover the tiramisu and refrigerate for at least 3-4 hours, or overnight, before serving. Serve chilled.
Notes
If you give this recipe a try, don’t forget to let me know how you liked it in the comments, and of course, share it with me on Instagram!
Until next time!
