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Ginger chai tiramisu


Serves: Serves 4–5, can be doubled
timePrep time: 20 minutes, plus cooling time
timeTotal time:
Ginger chai tiramisu
Recipe photograph © Lisa Linder

Ginger chai tiramisu


Serves: Serves 4–5, can be doubled
timePrep time: 20 minutes, plus cooling time
timeTotal time:

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Nutritional information (per serving)
Calories
494Kcal
Fat
38gr
Saturates
25gr
Carbs
28gr
Sugars
24gr
Fibre
0.5gr
Protein
7gr
Salt
0.2gr

Anjum Anand

Anjum Anand

Anjum is a British-Indian cook with a passion for healthy food and incredible Indian flavours. She has written eight colourful cookery books showcasing authentic and vibrant Indian dishes

See more of Anjum Anand’s recipes
Anjum Anand

Anjum Anand

Anjum is a British-Indian cook with a passion for healthy food and incredible Indian flavours. She has written eight colourful cookery books showcasing authentic and vibrant Indian dishes

See more of Anjum Anand’s recipes

Ingredients

For the chai tea liquor
  • 240ml whole milk
  • 1 tsp black peppercorns
  • 1⁄4 tsp ground cardamom
  • 5cm cinnamon stick
  • 10g root ginger, peeled weight, grated
  • 1½ tsp loose-leaf black tea, or 4 tea bags
For the mascarpone cream
  • 2 egg yolks, plus 1 egg white
  • 2 tbsp caster sugar
  • 250g mascarpone
  • 15g root ginger, peeled weight, grated
  • 100ml double cream
  • 1 tbsp ginger liqueur or dark rum (optional)
To assemble the tiramisu
  • 100g savoiardi biscuits ( sponge fingers)
  • 30g good-quality dark chocolate (I recommend Lindt Chilli chocolate, it is fantastic!)

Step by step

Get ahead
For best results make these up to a day ahead and chill in the fridge.
  1. To make the tea liquor, heat the milk in a saucepan with 180ml of water, add the spices and simmer on the lowest possible heat for six to eight minutes. Add the tea and cook for three to five minutes, until it is a rich colour. Leave to cool.
  2. For the mascarpone cream, whisk the yolks with 1 tbsp of the sugar until smooth and pale. Add the mascarpone and ginger and whisk until smooth. Separately, whisk the egg white with the remaining sugar until it holds its shape. Spoon this over the mascarpone mixture, but do not mix it in. In a clean bowl, whip the cream to soft, billowing peaks. Spoon it on to the whites, add the liqueur (if using) and gently fold the whole thing together until smooth.
  3. Strain the cooled chai into a shallow dish. Dip the biscuits, one by one, into the tea for one or two seconds per side. Place into serving glasses, lining the bases. Top with a generous layer of mascarpone cream. Repeat the layers, then cover each glass and place in the fridge to chill for at least one hour and up to a day.
    Finely grate over a layer of chocolate just before serving.

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