Masala Chai Tiramisu Parfait

Name: Masala Chai Tiramisu Parfait
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: Serves 4
Cuisine: Indian
Ingredients: 300 ml water; 2 tablespoons loose black tea leaves (or 4 black tea bags); 1 cinnamon stick; 4 green cardamom pods, lightly crushed; 3 cloves; 1 small piece fresh ginger, about 2 cm, thinly sliced; 2 tablespoons caster sugar; 100 ml whole milk; 12 sponge fingers (savoiardi); 250 g mascarpone, at room temperature; 150 ml double cream; 3 tablespoons icing sugar; 1/2 teaspoon ground cardamom; 1/4 teaspoon ground cinnamon; 1 teaspoon vanilla extract; 2 tablespoons cocoa powder, for dusting; 2 tablespoons shelled pistachios, roughly chopped

By Sophie Greene · 1 November 2026

A no-bake parfait that layers sponge fingers soaked in masala chai with a lightly spiced mascarpone cream.

25Prep min

10Cook min

35Total min

Serves 4Serves

IndianCuisine

EasyDifficulty

This parfait takes the comforting flavours of masala chai and folds them into a creamy, no-bake dessert that works just as well for breakfast as it does for a treat. Sponge fingers soak up a fragrant tea syrup, while a lightly spiced mascarpone cream adds richness without heaviness.

Assembled in glasses, it's a fuss-free way to enjoy tiramisu-style layers without turning on the oven. The chai can be brewed ahead and chilled, making the final assembly quick and relaxed.

Serve it chilled with a dusting of cocoa and a few crushed pistachios for a little crunch. It's a lovely make-ahead option for brunch or a simple weekend dessert.

Ingredients

300 ml water
2 tablespoons loose black tea leaves (or 4 black tea bags)
1 cinnamon stick
4 green cardamom pods, lightly crushed
3 cloves
1 small piece fresh ginger, about 2 cm, thinly sliced
2 tablespoons caster sugar
100 ml whole milk
12 sponge fingers (savoiardi)
250 g mascarpone, at room temperature
150 ml double cream
3 tablespoons icing sugar
1/2 teaspoon ground cardamom
1/4 teaspoon ground cinnamon
1 teaspoon vanilla extract
2 tablespoons cocoa powder, for dusting
2 tablespoons shelled pistachios, roughly chopped

Instructions

Make the chai: in a small saucepan, combine the water, tea leaves, cinnamon stick, cardamom pods, cloves and ginger. Bring to a gentle simmer over medium heat and cook for 5 minutes.
Add the caster sugar and milk, stir, and return to a gentle simmer for 2 minutes. Remove from the heat and leave to infuse for 5 minutes.
Strain the chai through a fine-mesh sieve into a shallow dish and discard the solids. Leave to cool completely.
In a large bowl, beat the mascarpone with the icing sugar, ground cardamom, ground cinnamon and vanilla extract until smooth.
In a separate bowl, whip the double cream to soft peaks. Fold it into the mascarpone mixture in two additions until just combined and fluffy.
Quickly dip each sponge finger into the cooled chai for about 1 second per side, then place a layer of 3 fingers in the base of each of 4 serving glasses, breaking them to fit if needed.
Spoon over a quarter of the mascarpone cream, then repeat with another layer of dipped sponge fingers and a final layer of cream.
Cover and chill for at least 2 hours, or up to 24 hours, to allow the flavours to meld.
Just before serving, dust the tops with cocoa powder and scatter over the chopped pistachios.

Cook’s tips

Dip the sponge fingers briefly; over-soaking makes the layers soggy.
For a stronger chai flavour, steep the strained chai with an extra tea bag for 3 minutes before cooling.
Use glasses with a wide mouth for easy layering and serving.

Substitutions

Swap sponge fingers for ladyfingers or plain sponge cake cut into fingers.
Use coconut cream in place of double cream for a dairy-free alternative, though the texture will be slightly different.
Replace pistachios with toasted almonds or omit for a nut-free version.

Storage & reheating

Store covered in the fridge for up to 2 days; add the cocoa and pistachios just before serving.

Frequently asked questions

Can I make this masala chai tiramisu parfait ahead of time?

Yes, assemble it up to 24 hours in advance and keep it covered in the fridge. Add the cocoa and pistachios just before serving so they stay fresh.

Can I use tea bags instead of loose tea?

Yes, use 4 regular black tea bags in place of the loose tea leaves. Steep them with the spices as directed, then remove and discard.

Is this recipe suitable for vegetarians?

Yes, it contains no meat or fish. Check that your sponge fingers and mascarpone are made without animal rennet if you follow a strict vegetarian diet.

How long do the parfaits keep?

They are best enjoyed within 2 days. Keep them covered in the fridge and add the toppings just before serving.

#make-ahead