Masala Chai Tiramisu
Tira-Masala-su?!
This Vegan Chai Tiramisu recipe is a tea-rrific twist on the classic Italian dessert. Instead of espresso, we’ve soaked our lady finger sponges in an extra bold brew of Soul Chai- balanced in rich, yet fluffy-light (shoutout to Cocojune Probiotic Yogurt) mascarpone style cream.
For this batch we used the School Night Vegan Savoiardi Lady Fingers recipe but store-bought sponges are just as delectable! ✨️🥄
ingredients
For the sponge layer:
150 ml boiling water
2 tbsp Original or Rooibos Masala Soul Chai
2 tablespoon regular or NA rum/marsala/extra chai
3 tablespoon caster sugar
12 Savoiardi lady fingers
(storebought or homemade, see link above)
For the Cream Layer:
170g Miyokos Vegan Butter, melted
350g silken tofu, room temp
120g unsweetened vanilla Cocojune yogurt, room temperature
120 g caster sugar
1 tsp vanilla extract
2 tbsp cocoa powder
it’s easy!
1. First things first, set your tofu and yogurt out to get to room temp!
2. Brew 2 tbsp your choice of Soul Chai in 150mL of 204+F water in a wide bowl
3. Add the rum and caster sugar then whisk together until sugar dissolves
4. Dunk each lady finger in the chai concentrate, flip and dip again, before placing in a row on the bottom of either a deep 21x15cm dish or glass
5. Once you have the first row across the base of the dish/glass, pause to make the cream layer-
6. Add all cream layer ingredients in a high-speed blender and blend until smooth.
*If the mixture happens to split or doesn't look silky smooth, set blender cup in a bowl of just-boiled water for 6-10 min. before reblending.
7. Pour enough cream mixture over the bottom layer of soaked savoiardi until to match the height of the lady fingers, jiggling gently to even out the cream layer + fill the cracks between sponges
8. Continue soaking & arranging the remaining sponge fingers in a second layer on top of the first then top with more cream mixture. Repeat until your vessel is full and the topmost layer in cream
9. Flatten the cream surface with a pallet knife/spatula, carefully cover with loose cling film and refrigerate for 4+ hours (ideally overnight)
10. Serve with a generous dusting of cocoa powder and/or finely grated vegan dark chocolate. ENJOY!
