Chai Tiramisu
The aromatic scent of chai masala tea and the richness of Mauritian spiced rum blend harmoniously in this decadent dessert. Layers of delicate Italian Savoiardi sponge fingers soaked in fragrant tea and rum, intertwined with creamy layers of mascarpone cheese, create a luscious tiramisu experience like no other. Topped with a dusting of dark cocoa powder and a sprinkle of crushed pistachios, each bite will transport you to a world of indulgence and flavor. Get ready to treat your taste buds to a symphony of exotic spices and textures in every heavenly spoonful of this Chai Masala Tiramisu.
— Constant Cookbook
Ingredients
- Ingredients:
- 5 medium free range egg yolks*
- 120g Billington's Golden Caster Sugar
- 750g Italian mascarpone
- Chai masala tea (can be found in any Asian supermarket)
- 200ml hot water
- 75ml Mauritian spiced rum
- 1 pod of vanilla de-seeded (you can add the pod to your Billington's Golden Caster Sugar
- to create a vanilla sugar)
- 200g Italian Savoiardi sponge fingers
- 100g good quality dark cocoa powder
- 100g pistachios, crushed
- *Substitute: Use double whipping cream instead of egg yolks if you are making this for a pregnant lady or if you prefer cream
Instructions
- Pre heat the oven to 180C / 160C Fan / Gas 4 and grease and line 2 x 8" round cake tins.
- Cream together the butter, sugar and vanilla seeds for about 10 minutes until pale
- and fluffy - this is key to the recipe so it is worth doing this bit well!
- Add the eggs, one by one, beating well between each one.
- Carefully fold in the flour ensuring you don't lose any of the air in the mixture. It may need loosening so use as little milk until you get a dropping consistency.
- Split the mixture into two equal sized portions into the prepared tins and place in the oven for 40-45 minutes until the sponge is golden brown and springs back to the touch, or until a skewer comes out clean. Remove from the oven and leave to cool.
- To make the filling lightly whip the double cream with the icing sugar until you get a soft peak, then stir in the mango puree.
- Spread this evenly over the cooled sponge cakes (as you would do making a Victoria Sponge). Scatter over the fresh mango pieces and sandwich the cake together.
- Dust the cake with icing sugar. For additional decoration place some of the remaining cream into a piping bag, and using a big star tip crown the cake with stars on the edge and place a piece of mango on each tip. Serve immediately.
Yield
Serves 6
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