Imported from Instagram

Masala Chai Tiramisu

Name: Masala Chai Tiramisu
Prep time: 30 min
Cook time: 10 min
Total time: 400 min
Yield: 8 servings
Cuisine: South Asian
Ingredients: 300 ml Full-cream milk; 250 ml Water; 3 Black tea bags; 5 Cardamom pods (Lightly crushed); 1 Cinnamon stick; 4 Cloves; 4 Black peppercorns; 3 slices Fresh ginger; 2.5 tbsp Brown sugar (Source specifies 2–3 tbsp); 1 tsp Vanilla extract (For the chai); 250 g Mascarpone; 250 ml Whipping cream; 70 g Icing sugar; 1 tsp Rose water; 1 tsp Vanilla extract (For the mascarpone cream); 0.5 tsp Ground cardamom; Salt (Pinch); 27 Ladyfinger biscuits (Source specifies 24–30 biscuits); 0.25 cup Pistachios (Finely crushed; source says toasted and reserved some for finishing); Dried rose petals (Optional; a few, for serving)

Recipe by LANDI GOVENDER | Culinary Perspectives @landi_govender · Instagram

Imported by Blak Rabbit on SeeMeCook

A layered tiramisu made with fragrant masala chai-soaked ladyfingers and rose-scented mascarpone cream. Crushed pistachios and optional dried rose petals finish this spiced, creamy dessert.

8 servings400 minSouth Asian

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Ingredients

300 ml Full-cream milk
250 ml Water
3 Black tea bags
5 Cardamom pods (Lightly crushed)
1 Cinnamon stick
4 Cloves
4 Black peppercorns
3 slices Fresh ginger
2.5 tbsp Brown sugar (Source specifies 2–3 tbsp)
1 tsp Vanilla extract (For the chai)
250 g Mascarpone
250 ml Whipping cream
70 g Icing sugar
1 tsp Rose water
1 tsp Vanilla extract (For the mascarpone cream)
0.5 tsp Ground cardamom
Salt (Pinch)
27 Ladyfinger biscuits (Source specifies 24–30 biscuits)
0.25 cup Pistachios (Finely crushed; source says toasted and reserved some for finishing)
Dried rose petals (Optional; a few, for serving)

Steps

1
In a saucepan, combine the milk, water, cardamom pods, cinnamon stick, cloves, peppercorns, ginger, and brown sugar. Bring the mixture to a gentle simmer and cook for 5–7 minutes.
2
Add the tea bags and simmer for another 2 minutes.
3
Remove the saucepan from the heat. Stir in the chai's vanilla extract, then strain the chai and let it cool completely.
4
Beat the mascarpone, icing sugar, rose water, vanilla extract, ground cardamom, and salt until smooth.
5
In a separate bowl, whip the cream to medium peaks.
6
Gently fold the whipped cream into the mascarpone mixture in two additions.
7
Quickly dip each ladyfinger into the cooled chai, taking care not to oversoak it. Arrange a layer of dipped biscuits in a serving dish.
8
Spread half of the mascarpone cream over the biscuit layer.
9
Repeat with another layer of dipped biscuits, then spread the remaining mascarpone cream over the top.
10
Cover the dish and refrigerate for at least 6 hours, preferably overnight.
11
Before serving, sprinkle with the remaining pistachios and a few dried rose petals, if using.

Notes

The source does not specify an exact yield or dish dimensions. Brown sugar and ladyfinger quantities are given as ranges; the listed quantities use the midpoint. The source calls for toasted pistachios but does not provide a separate toasting instruction.