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Categories:Viewed: 21 - Published at: 9 years ago
Ingredients
- 5 medium free range egg yolks
- 120 g (4.2oz) unrefined golden caster sugar
- 750 g (26.5oz) Italian mascarpone
- 3 Chai masala tea bags (can be found in any Asian supermarket)
- 200 ml (7fl oz) hot water
- 75 ml (2.6fl oz) Mauritian spiced rum
- 1 pod of vanilla, seeds removed
- 200 g (7.1oz) Italian Savoiardi sponge fingers
- 100 g (3.5oz) good quality dark cocoa powder
- 100 g (3.5oz) pistachios, crushed
Method
- Brew 3 chai tea bags with 200ml of hot water and allow to steep for around 5 minutes, then remove the tea bag and add the rum.
- Place this in a bowl and set to one side.
- Using a hand-held mixer, whisk the egg yolks, sugar and vanilla seeds together for about 10 minutes until the mixture has at least tripled in size and should be a very pale yellow and really aerated, then slowly fold in the mascarpone cheese.
- To assemble the tiramisu - dip each sponge finger in the chai and rum mixture and place in the bottom of a glass trifle dish, continue this until you have covered the base.
- Next spread a layer of the whipped vanilla egg mixture and then dust with cocoa powder and crushed pistachios.
- Continue layering the sponge fingers and whipped egg mixture until you have created around 2-3 layers.
- Place in the fridge and allow to set for a few hours before serving.
- Finally dust with cocoa powder and sprinkle over some crushed pistachios.
