Chai Tiramisu
Equipment
- 1 Medium saucepan
- 1 medium mixing bowl
- 1 Electric mixer
- 1 Shallow dish
- 1 9x9-inch baking dish
- 1 Fine mesh sieve
- 1 Whisk
- 1 Spatula
Ingredients
- 1 cup milk
- 4 chai tea bags
- 3 large egg yolks
- 1/2 cup granulated sugar
- 1 cup mascarpone cheese
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 1 package ladyfinger biscuits
- 2 tablespoons cocoa powder
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom
Instructions
- Heat the milk in a medium saucepan until steaming, then add the chai tea bags and let steep for 5 minutes.
- Whisk egg yolks and sugar in a mixing bowl until thick and pale.
- Gradually add the chai-infused milk to the egg mixture, whisking constantly.
- Transfer the mixture back to the saucepan and cook over low heat until thickened, about 5 minutes.
- In a separate bowl, beat mascarpone cheese until smooth.
- In another bowl, whip the heavy cream and vanilla extract until stiff peaks form.
- Fold the mascarpone into the cooled chai custard, then gently fold in the whipped cream.
- Quickly dip each ladyfinger into the remaining chai milk and place in a single layer in the baking dish.
- Spread half of the mascarpone mixture over the ladyfingers.
- Repeat layering with another layer of dipped ladyfingers and the remaining mascarpone mixture.
- Cover and refrigerate for at least 4 hours.
- Before serving, dust with cocoa powder, cinnamon, and cardamom using a fine-mesh sieve.
Notes
For the best flavor, ensure the chai milk is not too hot when combining with the egg yolks to prevent curdling. The resting time in the fridge allows the flavors to meld and the ladyfingers to soften, creating the perfect texture. Make sure to whip the cream to stiff peaks to maintain the tiramisu's structure.
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