CUP’O Dirty Chai Tiramisu Cups
A spiced twist on classic tiramisu. Creamy mascarpone, CUP’O Dirty Chai–soaked ladyfingers, cocoa and dark chocolate come together in an easy, no-bake dessert with just the right touch of chai.
Prep time: 20 minutes + chilling
Serves: 4
Ingredients
Mascarpone Cream
8 oz mascarpone, room temperature
2 egg yolks
3 tbsp granulated sugar
Pinch of salt
¾ cup heavy cream, cold
Assembly
24 ladyfingers
1 can CUP’O Dirty Chai (250 ml), chilled
1 tbsp brandy or dark rum, optional
Unsweetened cocoa powder
1–2 oz bittersweet chocolate
How to Make It
Make the mascarpone base — Beat the egg yolks, sugar and salt for 1–2 minutes until pale and thick. Gently fold in the mascarpone until smooth.
Whip & fold — Whip the heavy cream to medium peaks, then gently fold it into the mascarpone mixture until creamy.
Prepare the soak — Pour CUP’O Dirty Chai into a shallow bowl. Stir in brandy or dark rum, if using.
Layer it up — Quickly dip each ladyfinger into the Dirty Chai and arrange a layer in each glass. Top with mascarpone cream, cocoa and grated dark chocolate. Repeat for a second layer.
Chill & serve — Refrigerate for at least 4 hours, ideally overnight. Finish with a fresh dusting of cocoa and grated chocolate before serving.
CUP’O Tip
A quick dip is all you need—the ladyfingers will continue absorbing the Dirty Chai as the tiramisu chills. The result: bold coffee, warm chai spice and creamy mascarpone in every bite.
Classic tiramisu, with a Dirty Chai twist.
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