Chai Tiramisu
Witness how traditional Italian tiramisu transforms into an exotic masterpiece when infused with aromatic Indian chai spices.
Servings: 4
Ingredients
- 24 ladyfinger cookies
- 500 g 16 oz mascarpone cheese
- 4 large eggs separated
- 100 g 1/2 cup granulated sugar
- 2 cups 480ml strongly brewed masala chai tea
- 2 tablespoons 30ml honey
- 1 teaspoon ground cardamom
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 2 tablespoons 15g cocoa powder for dusting
- 1/4 teaspoon ground nutmeg
Instructions
- Brew the masala chai and let it cool completely.
- Separate the eggs and whip the yolks with half the sugar until pale and creamy, then fold in room-temperature mascarpone until smooth.
- In a separate bowl, beat egg whites with remaining sugar until stiff peaks form, then gently fold into the mascarpone mixture.
- Quickly dip each ladyfinger into the cooled chai mixture and create a single layer in a 9×13 inch serving dish.
- Spread half the mascarpone mixture over the ladyfingers, then repeat with remaining cookies and cream.
- Cover and refrigerate for at least 6 hours or overnight, then dust generously with cocoa powder before serving.
Notes
For best results, bring mascarpone to room temperature 30 minutes before use to prevent lumps in the cream mixture. Don’t oversoak the ladyfingers – a quick dip of 1-2 seconds is sufficient.