Chai Tiramisu

An abundance of ginger in my fruit bowl yielded this chai tiramisu. It’s a delicious, snappy Indian take on the Italian original. That said, if you’re a traditionalist, you can just sub the chai for espresso and hey presto - your old favorite tiramisu!

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Chai Tiramisu

Chai Tiramisu
Yield: Serves 6
Author:

A snappy Indian take on an Italian staple.

Time

  • Prep: 30 minutes
  • Cook: None
  • Total: 30 minutes

Ingredients

  • 3 cups of water
  • 2 large pieces of ginger, squashed (skin on or off is okay)
  • 5 green cardamom pods
  • 2 tsp cloves
  • 2 cinnamon sticks
  • 2 tsp sugar
  • 3 black tea bags
  • 2 TB rum
  • 1 7oz package lady fingers
  • 3 egg yolks
  • ½ cup sugar, divided
  • ½ tsp salt
  • ¾ cup heavy cream
  • 1 ½ cups mascarpone
  • 3 TB unsweetened cocoa powder

Recipe

  1. Make the chai. Combine water, ginger, cardamom, cloves and cinnamon sticks in a small pot. Bring to a boil for 2 mins or so. Reduce heat and add sugar and tea. Steep for 5-6 mins. Remove from heat but leave teabags in the mixture, add rum and allow to cool in a shallow dish.
  2. Using an electric hand mixer whisk together the three egg yolks and a ¼ cup of sugar in a large bowl. Whip for about 4 mins, until mixture is a very pale yellow and tripled in volume.
  3. In another bowl, combine heavy whipping cream, ¼ cup of sugar and salt. Using the hand mixer, whisk cream mixture until shiny peaks form. Add mascarpone and whisk for 2 minutes more. Using a spatula, fold the egg yolk mixture into the cream mixture.
  4. Assemble the tiramisu. (FYI I do 2 layers but you can do more if you want, just will need more lady fingers probably). Remove the tea bags from the chai. Carefully and QUICKLY dip the lady fingers in the chai rum mixture (they will disintegrate if you don’t do it superdy duperdy fast) and lay them side by side in a dish with as few gaps as possible. You can break some in pieces if you have weird areas to fill. Spread a layer of the mascarpone cream on top. Repeat with the chai dipped lady fingers, then the rest of the mascarpone. Sieve or sift the cocoa powder on top. Store in the fridge until ready to serve.
Mary Bell ClementComment