Flavor profile: Creamy, caffeinated, and perfectly spiced. This tiramisu delivers a sophisticated twist on a classic with a unique chia crunch. Made with chai-infused ladyfingers, velvety coconut cream, and macerated chai raspberries.
Perfect for a date night treat or a high-effort look with zero-effort prep.
watch how-to video here

INGREDIENTS
The Quick Base
1 container prepared Chia Pudding (Coconut cream based)
1 package Ladyfingers
MAHSA CHAI® Concentrate

For the Assembly
1 pint raspberries
1 Tbsp agave
1 scoop Vanilla Ice Cream
Coconut whipped cream
MAHSA CHAI® Powder (for dusting)
Optional: 2 Tbsp Kahlua or 1 tsp espresso powder

CHAI CONCENTRATE
2 tsp MAHSA CHAI® powder
2 oz hot water
Bloom for 5+ minutes before use

DIETARY OPTIONS
Traditional: Use honey and dairy-based whipped cream.
Vegan-Friendly: Stick with agave and coconut-based yogurt/cream.

PREP THE COMPONENTS
Macerate Berries: Mash raspberries with agave and a pinch of chai powder until jammy.
Prepare Soak: Combine the bloomed chai concentrate with Kahlua or espresso powder in a shallow bowl.
Chill Time: Clear a spot in the fridge—this requires a 24-hour rest to prevent a "dry" dessert.

ASSEMBLE THE TIRAMISU
Soak: Lightly dip ladyfingers into the chai concentrate (don't over-soak).
Layer: Place dipped ladyfingers at the bottom of a small dish or glass.
Add Cream: Spread a thick layer of chia pudding over the ladyfingers.
Fruit Layer: Spread the macerated raspberries over the pudding.
Repeat: Continue layering until the container is full.
Rest: Refrigerate for 24 hours to allow the ladyfingers to pull moisture from the chia.
Top: Add a scoop of ice cream, a dollop of whipped cream, and a final dust of chai powder.

WHY YOU'LL LOVE IT
✓ Texture game-changer with chia seeds
✓ No-bake and beginner-friendly
✓ Bold, spiced chai flavor profile