Parle-G Chai Tiramisu
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.
Equipment
- 6.5x7" 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
Make sure the sugar is fully dissolved: Rub a small amount of the cream cheese mixture between your fingers. If it feels smooth and not grainy, the sugar has dissolved properly.
Do not stir the caramel: Stirring too early can cause the sugar to crystallize. Let it cook undisturbed until it turns a deep amber color.
Be careful when adding cream to the caramel: The mixture may bubble or splash slightly because of the temperature difference, so pour slowly and whisk continuously.
Choose a dish that fits the biscuits well: Using a dish that fits Parle-G biscuits snugly helps create even layers and a cleaner final look.
Serve it your preferred way: This dessert can be assembled in a pastry frame for neat slices or in a regular serving dish for a classic scoopable tiramisu.
Create multiple layers for the best texture: Around four layers of biscuits and cream provide a balanced combination of chai-soaked biscuits and creamy filling.
Storage: This dessert can be stored in the fridge in an airtight container for up to 3 days.