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  • Writer's pictureDash of Hang

Saigon Chai Tiramisu

Disclaimer: I wrote half this post two weeks ago when the Olympics were still happening...

How many of you guys have been keeping up with the winter Olympics? I have never been so fascinated with curling. Seriously, I've been looking into curling clubs in the Bay Area. Do you realize how few ice skating rink places there are in the Bay Area?

Yeah, not many.

So you can imagine how difficult it is to find a curling joint. All Bay Area folks curl are hair, dumbbells, and fries. Although can't really complain because all those things are great.

Of course during these festivities, I was looking up different cake designs for a USA Olympics cake, which got me in a dessert mood. Hence the inspiration for the tiramisu. I really was going to make a red, white, and blue tiramisu, but I just wasn't in the mood for food coloring. So I had the idea in on the back burner. Fast forward a few days, I'm in David's Tea looking at new teas to add to my collection and I stumbled upon "Saigon Chai." I've never heard of Saigon chai before and didn't know what gave it it's name. So off to Google I went.

Vietnam is so abundant with lush fields filled with produce and grains. As a result of such abundance, exquisite spices were produced, one of which being Saigon cinnamon. Unfortunately, the Vietnam War put a halt to the spice production and trade. Thankfully, Saigon cinnamon is back and just as wonderful as ever.

Hmm, now that I think about it, I may do a cinnamon series. Just think of possibilities: cocktails, french toast, snickerdoodles, ice cream!


  • 1 Tbsp David's Tea "Saigon Chai" black tea

  • 1 c hot water

  • 2 c mascarpone

  • 1/2 c granulated sugar

  • 4 large egg yolks

  • 3 Tbsp heavy cream

  • Dash of salt

  • 24 lady fingers

  • Cocoa powder to topping


  1. Make chai. Seep the loose tea leaves in the cup of water.

  2. In a stand-mixer, whisk together mascarpone, sugar, egg yolks, heavy cream, and salt. Beat until light and fluffy. Mixture will fall back on itself.

  3. Spread a few spoonfuls of the mascarpone filling onto the bottom of your baking dish.

  4. Individually dip 5-7 lady fingers into the chai tea. If your lady fingers are flimsy, you can brush the chai tea onto the lady fingers. Spread 1/2 c of mascarpone filling until smooth and even. Repeat until there are even layers.

  5. Lightly cover the tiramisu and place in fridge for at least 2 hours or overnight.


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