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Chai Tiramisu with Honey Cinnamon Sesame Butter

April 10, 2025

A cozy, no-bake, egg-free chai tiramisu dessert with layers of chai-soaked ladyfingers and a creamy mascarpone sesame swirl.

This chai tiramisu is created using authentic chai ingredients from South India and authentic sesame butter from Greece.

A dessert made with natural ingredients - no artificial flavors or perservatives.

Chai Tiramisu with Honey Cinnamon Sesame Butter

Rated 5.0 stars by 1 users

Category

Desserts

Cuisine

Mediterranean-Indian Fusion

Author

Andrea Papanikolaou

Servings

4

Prep Time

10 minutes

Cook Time

30 minutes

Tiramisu is usually made with espresso, egg yolks, and a lot of sugar.

Our Tiramisu is a built different - we're using authentic cardamom chai as and honey sesame butter as the base. No artificial flavors, low-caffeine, and authentic ingredients from South India and made locally in San Antonio, TX!

Image of Chai Tiramisu with Honey Cinnamon Sesame Butter

Ingredients

Cardamom Chai Base

3 tsp Oonyall’s Cardamom Chai
1 cup water
1 cup 2% or whole milk

Tiramisu

⅓ cup Beeyond Snacks Honey Cinnamon Sesame Butter
1–2 packs savoiardi (ladyfinger) cookies
(Ground) Cinnamon, for dusting
8 oz mascarpone cheese, softened at room temperature
¼ cup sugar
1½ cups heavy whipping cream

Directions

Making Cardamom Chai

Pour 1 cup water and 1 cup milk into pot over medium heat. Bring milk to a light boil.
Add Oonyall’s Cardamom Chai into pot. Simmer and steep for 2-3 min.
Strain using a fine-mesh strainer. You can (optionally) sweeten the chai using whatever sweetener you prefer.
Let the chai cool off completely.

Making the Tiramisu

Whip the cream: In a large bowl, whip the heavy cream with the sugar until soft peaks form.
Fold in the mascarpone with the Beeyond Snacks honey cinnamon sesame butter until fluffy and smooth.
Quickly dip each ladyfinger into the cooled chai (don’t soak too long, 1-2 seconds) and layer them in your dish.
Spread half the mascarpone mixture on top. Repeat with a second layer of chai-dipped ladyfingers and the rest of the cream
Refrigerate for at least 4 hours, or overnight.
Dust and serve: Finish with a dusting of cinnamon just before serving.