Exact quantities, then the method.
A ginger chai twist on tiramisu, served in individual glasses so everyone gets their own. The sponge fingers are soaked in a strong ginger chai brewed on the stove and sharpened with stem ginger syrup, then layered with a proper egg-yolk mascarpone cream studded with chopped stem ginger. It is a grown-up, warmly spiced pudding, and the glasses make it look the part with no slicing needed.
Source: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for the Ginger Chai Tiramisu recipe. Canonical: https://teas.co.uk/recipes/chai-tea/ginger-chai-tiramisu/
Make them the day before, as they need a few hours in the fridge to set.
You'll need
- 3 Tea India Ginger Chai tea bags
- 300ml whole milk
- 4 extra fresh ginger root coins, peeled and sliced 3mm thick (about 30g)
- 3 green cardamom pods, gently crushed
- 30ml stem ginger syrup (from a jar of preserved stem ginger)
- 2 pieces of preserved stem ginger from the jar, finely chopped (about 20g)
- 12 Italian savoiardi sponge fingers, halved into 24 short pieces
- 3 large free-range egg yolks
- 75g golden caster sugar
- 300g mascarpone cheese, at room temperature
- 150ml double cream
- 2 tablespoons of Cocoa powder, for the dust
- 6 small clear glass tumblers (about 200ml each)
- 1 small heavy-based saucepan, 1 fine-mesh tea strainer, 1 wide shallow bowl, 1 electric whisk
Method
- Pour the milk into a small saucepan with the ginger coins and crushed cardamom, and bring to a soft simmer.
- Drop in the chai bags, lower the heat and simmer gently for eight minutes.
- Lift the bags out without pressing, then strain the spiced milk into a shallow bowl and stir in the stem ginger syrup. Leave to cool to lukewarm.
- Whisk the egg yolks and sugar for about three minutes, until pale and thick.
- Beat in the mascarpone in three additions until smooth, then fold through the chopped stem ginger.
- In a separate bowl, whip the cream to soft peaks, then fold it into the mascarpone with a light figure-of-eight to keep it airy.
- Dip the sponge finger halves briefly into the soak, a second a side, and lay two in the base of each glass.
- Spoon over some cream, then add a second soaked layer and the rest of the cream, smoothing the tops.
- Cover and chill for at least four hours, or overnight.
- Tip: dust heavily with cocoa through a sieve just before serving, not before, or it sinks in and goes patchy.
The tea it is made with, and what to make next.
Want the background, not just the brew?
Brewed with: Tea India Ginger Chai, 40 Tea Bags 100g
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