Chai tiramisu with vanilla and rum - recipe

Ingredients

Recipe , Chai , Rum , Shelina permalloo , Tiramisu , Vanilla 2

1
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.

For this step you'll need:
- 3 Chai masala tea teabags
- 200ml Water hot
- 75ml Rum Mauritian spiced
2
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.

For this step you'll need:
- 5 Egg yolk(s) (free range) medium
- 1 Vanilla pods de-seeded
- 120g Unrefined golden caster sugar
- 750g Mascarpone cheese
3
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.

For this step you'll need:
- 200g Sponge fingers Italian Savoiardi
4
Next spread a layer of the whipped vanilla egg mixture and then dust with cocoa powder and crushed pistachios.

For this step you'll need:
- 100g Cocoa powder good quality, dark
- 100g Pistachio nuts crushed
5

Continue layering the sponge fingers and whipped egg mixture until you have created around 2-3 layers.
6

Place in the fridge and allow to set for a few hours before serving.
7

Finally dust with cocoa powder and sprinkle over some crushed pistachios.

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