Description
Chai Masala Tea-Infused Trifle is a decadent layered dessert featuring a fragrant chai-spiced cake, a creamy black tea-infused custard, and fluffy whipped cream. This indulgent treat perfectly balances warm spices, rich creaminess, and tender cake, making it an impressive yet comforting dessert for special occasions or cozy gatherings.
Ingredients
Custard
- 4 1/2 cups whole milk
- 1 1/2 tbsp loose black tea (or 2 bags black tea)
- 1 cup sugar
- 1/3 cup cornstarch
- 1/2 tsp kosher salt
- 5 large egg yolks (beaten)
- 2 tsp vanilla extract
Cake
- 1/2 cup unsalted butter (softened to room temperature)
- 1/2 cup vegetable oil
- 1 1/2 cup granulated sugar
- 4 eggs
- 1 tbsp vanilla extract
- 3 cups all purpose flour
- 1 tbsp baking powder
- 1/2 tsp kosher salt
- 1 tbsp Chai Masala (blend of ground cinnamon, cardamom, ginger, cloves, and black pepper)
- 1 1/4 cup buttermilk
Whipped Cream
- 1 cup heavy whipping cream (cold)
- 1/3 cup powdered sugar
- 1 tsp vanilla extract
To Serve
- Ground cinnamon, for sprinkling
Instructions
- Prepare Custard: Heat 4 cups of milk with the black tea in a large saucepan over medium heat until steaming but not boiling, about 5-7 minutes. Meanwhile, whisk sugar, cornstarch, and salt in a bowl. Add beaten egg yolks and the remaining 1/2 cup milk to the dry mixture. Temper the egg mixture by gradually whisking in half the hot milk until smooth, then return this mixture to the saucepan through a mesh strainer. Cook over medium heat, whisking constantly until thickened and pudding-like, about 5-6 minutes. Remove from heat, stir in vanilla extract, cover custard with plastic wrap directly on its surface, and refrigerate for at least 4 hours until fully chilled and set.
- Make the Cake: Preheat oven to 350°F (177°C) and line a 9×13 inch baking dish with parchment paper. Cream together softened butter, vegetable oil, and sugar using a stand or electric mixer until light and fluffy. Add eggs one at a time, fully incorporating each before adding the next. Stir in vanilla extract. In a separate bowl, whisk together flour, baking powder, salt, and chai masala spice blend. Alternately fold the dry ingredients and buttermilk into the wet mixture using a spatula, mixing gently until just combined to avoid a dense cake. Pour batter into prepared pan and bake 45-55 minutes, or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs. Cool cake in pan for 15 minutes, then transfer to wire rack and cool for 1 hour before cubing for the trifle.
- Whip Cream: Using a cold bowl and whisk attachment or hand mixer, whip heavy cream on medium speed until it starts to thicken, about 1 minute. Add powdered sugar and vanilla extract, then continue whipping 2-3 minutes until thick and stiff peaks form. Be careful not to overwhip to prevent butter formation.
- Assemble Trifle: In individual trifle bowls or a large serving dish, layer cubed chai cake at the bottom, followed by a layer of the chilled chai tea custard, then a layer of whipped cream. Repeat layers until bowls are filled, finishing with a final layer of whipped cream. Sprinkle ground cinnamon on top for garnish. Serve immediately or refrigerate until ready to enjoy.
Notes
- Chai Masala is a blend of warm spices including cinnamon, cardamom, ginger, cloves, and black pepper. You can buy pre-made chai masala or make your own.
- Placing plastic wrap directly on top of the custard prevents a skin from forming while it cools in the fridge.
- Be careful not to overmix the cake batter to ensure a tender crumb.
- Do not overwhip the cream to avoid turning it into butter.
- This dessert benefits from being assembled a few hours before serving to allow flavors to meld.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Indian-inspired fusion
