Fall is the sound of leaves on the street.
The cold mountain air that steals your first breath and the need for cozy blankets on every couch.
Fall is the smell of cinnamon. Of chai spice. Pumpkin spice. Warm soups and apple cider.
Fall is hours of corn mazes, wandering and wandering until you’re lost. Or are you hiding? Either way, you can’t be found.
Fall is a new coat. New boots. New start. Who knew a season could hold so much?
Fall is the crunch of colorful leaves under your feet. Playing in pumpkin patches and taking hay rides. A warm kitchen and the smell of baked goods. Cakes and pies and cookies, oh my.
Fall . . . is . . . here . . .
What is Chai Spice?
Everyone has their own preferred blend of homemade chai spice, but the recipe generally includes some or all of the following spices:
- black pepper
For this recipe, I’ve tailored the chai spice mix to blend well with the cocoa traditionally used in tiramisu. Since the ladyfingers are already soaked in chai concentrate, this recipe’s chai spice has amped up cinnamon to highlight and bring out the flavor of the tea concentrate.
Basic Steps for How to Make Tiramisu?
- Make the chai spice mixture and dust a deep 8×8-inch baking dish.
- Whip the egg yolks and sugar until “ribbon” stage. (Beat at least 6 minutes.) Beat in the mascarpone.
- Separately, whip the egg whites until they’ve created a large volume of white foam.
- Fold the egg whites into the mascarpone mixture.
- Roll ladyfingers in chai concentrate and layer, layer, layer!
- Chill at least six hours.
Since everyone’s Italian grandmother has her own recipe for tiramisu, I hesitate to go throwing out words like authentic tiramisu recipe. But from all my studies, the recipes I tested, and my comparison to the Italian tiramisu I have had, my vote goes to the tiramisu recipes with whole eggs and mascarpone filling, as opposed to the many recipes I see with whipped cream.
Whipping the egg whites until they are stiff gives the cream that weightless, airy, melt-in-your-mouth texture that pairs with the chai-soaked ladyfingers in a magical way. Soaking the ladyfingers just the right amount takes practice and also depends on your personal preferences for tiramisu.
I prefer the ladyfingers to JUST soak all the way through – enough that they are thoroughly flavored, but not so much that the ladyfingers lose their moist cake-like texture. I always pour my liquid (espresso or for this recipe, chai concentrate) into a shallow plate. When I’ve used a cup, the ladyfingers always seem to soak up just a little too much, unless I dunk VERY quickly. I lay the ladyfinger in the concentrate, roll completely, and tap each end of the ladyfinger into the concentrate before layering.
Don’t forget to chill thoroughly! I really prefer to make this dessert the night before, so the ladyfingers have time to soak up all the delicious chai!
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