Chai tiramisu with vanilla and rum recipe
An Italian 'pick-me-up', laced with Chai masala tea and Mauritian spiced rum. Dust with cocoa powder and sprinkle over crushed pistachios.
Use double whipping cream instead of egg yolks if you are making this for a pregnant lady or if you prefer cream.
Ingredients
- 5 medium free range egg yolks
- 120 g unrefined golden caster sugar
- 750 g Italian mascarpone
- 3 Chai masala tea bags (can be found in any Asian supermarket)
- 200 ml hot water
- 75 ml Mauritian spiced rum
- 1 pod of vanilla, seeds removed
- 200 g Italian Savoiardi sponge fingers
- 100 g good quality dark cocoa powder
- 100 g pistachios, crushed
- 5 medium free range egg yolks
- 4.2 oz unrefined golden caster sugar
- 26.5 oz Italian mascarpone
- 3 Chai masala tea bags (can be found in any Asian supermarket)
- 7 fl oz hot water
- 2.6 fl oz Mauritian spiced rum
- 1 pod of vanilla, seeds removed
- 7.1 oz Italian Savoiardi sponge fingers
- 3.5 oz good quality dark cocoa powder
- 3.5 oz pistachios, crushed
- 5 medium free range egg yolks
- 4.2 oz unrefined golden caster sugar
- 26.5 oz Italian mascarpone
- 3 Chai masala tea bags (can be found in any Asian supermarket)
- 0.8 cup hot water
- 0.3 cup Mauritian spiced rum
- 1 pod of vanilla, seeds removed
- 7.1 oz Italian Savoiardi sponge fingers
- 3.5 oz good quality dark cocoa powder
- 3.5 oz pistachios, crushed
Details
- Cuisine: Italian
- Recipe Type: Dessert
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 0 mins
- Serves: 6
Step-by-step
- 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.
Recipe provided by Billington's sugar.
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