No Bake Chai Tres Leches Cake

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No Bake Chai Tres Leches Cake

Course Dessert
Servings 10


  • 1 cup 240g milk
  • 2-4 tablespoons chai adjust to your chai preference
  • ¼ teaspoon cardamom powder
  • Approximately ¾ of a 14 oz can 300g sweetened condensed milk
  • 1 14 oz can 400g evaporated milk
  • About 35-40 ladyfingers from 1.5 packs of 24 ladyfingers each
  • 1 ½ cups 360g heavy cream for decoration
  • Optional: freeze-dried strawberries and pistachios for decoration


  • In a saucepan, simmer 1 cup of milk, 2-4 tablespoons of chai, and ¼ teaspoon of cardamom on medium-low heat for 3-5 minutes to create the chai mixture.
  • Whisk together the evaporated milk, sweetened condensed milk, and strained chai to create the three-milk mixture. Adjust the flavor according to your liking.
  • In a clean 7×11″ dish, stack ladyfingers tightly to form one layer. Fill gaps by trimming ladyfingers.
  • Use a ¼ cup measure to drench the ladyfingers with half of the chai mixture. Don’t worry about it seeming like a lot—the ladyfingers will absorb it.
  • Wait 10-20 minutes for the ladyfingers to soak up most of the chai mixture.
  • Repeat the process for the second layer of ladyfingers.
  • Place the dish in the fridge for about 2 hours.
  • Meanwhile, whip the heavy cream to stiff peaks.
  • Spread half of the whipped cream on top of the ladyfingers, using an offset spatula to even it out.
  • Pipe the remaining half in dollops using a French star tip.
  • Decorate with crushed freeze-dried strawberries and chopped pistachios.
  • Serve and enjoy this delightful No Bake Chai Tres Leches Cake!

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