Masala Chai Rusk Tiramisu Is The Christmas Dessert You Didn’t Know You Needed; Recipe Inside

Perfect for festive gatherings, this delight layers chai-infused rusks and luscious mascarpone cream for a unique, comforting treat.

by Mallika Khurana
Masala Chai Rusk Tiramisu Is The Christmas Dessert You Didn’t Know You Needed; Recipe Inside

Introducing Rishi Nanavati’s inspired creation: the Masala Chai Rusk Tiramisu, a spectacular fusion that beautifully marries the rich, aromatic essence of traditional Indian masala chai with the beloved Italian classic, Tiramisu. This creative combination reimagines the familiar Tiramisu, infusing it with the warmth of Indian spices and the creamy indulgence of Italian mascarpone, delivering a festive dessert that’s as bold and vibrant as it is comforting and familiar. Perfectly easy to prepare yet stunningly impressive, this Masala Chai Rusk Tiramisu is poised to steal the spotlight at any festive gathering, offering a harmonious blend of two flavourful worlds in each layer.

The Spice Of Tradition Meets Italian Decadence

Photo Credits: Canva

Masala Chai Rusk Tiramisu, crafted by Rishi Nanavati, is an amazing fusion dessert. What makes this dish particularly special is its innovative blend of cultural influences and the infusion of chai-spiced flavours into the classic tiramisu recipe. This dessert represents a creative meeting point of two distinct culinary worlds, offering a unique and flavourful experience that is both comforting and exotic.

Also Read: 15 Best Holiday Cakes To Bring Home That Will Leave You Craving More!

The Ultimate Masala Chai Rusk Tiramisu Recipe


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A post shared by Rishi Nanavati (@dish_by_rish)

Here’s the detailed recipe for Masala Chai Rusk Tiramisu:


  • 36 pieces of cake rusk (2 boxes of 18)

For The masala chai:

  • 15 green cardamom pods
  • Large cinnamon stick
  • 6 cloves
  • 2 black peppercorns
  • 1/4 tsp. ground nutmeg or grated nutmeg
  • 1″ piece of ginger, sliced and bashed open
  • 650ml water
  • 8-10 tsp. loose black tea or teabag (adjust for desired strength)
  • 300ml milk

For The thickened milk:

  • 300ml milk
  • 25g cornflour (corn starch for US readers)
  • For the mascarpone cream mixture:
  • 750ml double cream or heavy whipping cream, cold
  • 500g mascarpone, cold
  • 110g caster sugar
  • 2 tsp. vanilla bean paste
  • 1/2 tsp. ground cardamom

To finish:

  • 30g white chocolate
  • 2 tsp. ground cinnamon


Prepare The Masala Chai:

  1. Crush the green cardamom pods, cinnamon sticks, cloves, and black peppercorns lightly, making sure they are not ground into a powder.
  2. Toast the spices in a pan over low heat for a minute or two to intensify their flavours.
  3. Add water, grated nutmeg, ginger, and tea leaves or bags to the pan.
  4. Bring the mixture to a simmer over medium heat and let it simmer for about 5 minutes.
  5. Pour in the milk and simmer for 5 minutes.
  6. Strain the chai through a tea sieve and allow it to cool completely. You should have around 600–700 ml of chai.

Make The Mascarpone Cream Layer:

  1. Create the ‘thickened milk’ by mixing milk and cornflour in a saucepan until the cornflour dissolves completely.
  2. Heat the pan over medium-low heat, stirring continuously, until the mixture thickens. Once thickened, chill it in the refrigerator with cling film on the surface to prevent skin from forming.
  3. In a mixing bowl, combine chilled mascarpone with the sieved thickened milk until smooth.
  4. In a separate large mixing bowl, whip the cold cream with sugar, vanilla, and ground cardamom until soft peaks form.
  5. Gently fold the mascarpone mixture into the whipped cream.

Assemble The Masala Chai Rusk Tiramisu:

  1. Briefly dunk each rusk into the cooled chai for less than a second.
  2. Arrange a layer of dipped rusks in a 9″ x 13″ tin.
  3. Spread half of the prepared cream mixture over the layer of rusks.
  4. Repeat the process with another layer of chai-dunked rusks, followed by the remaining cream mixture.
  5. Finish the top layer with grated white chocolate and a dusting of ground cinnamon.
  6. Cover the tin and refrigerate the tiramisu for at least 8 hours, preferably 24 hours, to allow flavours to meld and the dessert to set completely.

This Masala Chai Rusk Tiramisu offers a yummy blend of chai-infused flavours layered between the softened cake rusks and the creamy mascarpone mixture. It’s a dessert that can be prepared in advance, making it perfect for a festive Christmas party or any special occasion where you want to impress with a unique and delicious treat.

Cover Image Courtesy: Canva

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