Chai Tiramisu

More like Chai Tirami-holy crap this is spicy chocolate goodness and tastes like what I always imagined Mermaid tears would taste like!

PREP TIME: 25 MIN (if you don’t get distracted)

TOTAL TIME: 2 HRS, 25 MIN (1 hour & 10 minutes less than watching Titanic)

SERVING SIZE: 6 - 8 PEOPLE (or just you, it’s okay to be honest)

 

INGREDIENTS

  • 2 spoons of Madn77’s AMI’S BASIC CHAI BLEND   

  • Mascarpone filling:

  • 2 cups mascarpone

  • ½ cup granulated sugar

  • 4 large egg yolks

  • 2 tablespoons dark rum

  • 3 tablespoons heavy cream

  • Pinch of kosher salt

  • 24 lady fingers

  • 1 1/2 tablespoons unsweetened cocoa powder, sifted, for topping

DIRECTIONS

  1. TAKE 2 spoons of AMI’S BASIC CHAI BLEND and 3 spoons of our black Assam Tea. Add to the water in a pan and bring to a boil over medium-high heat, then reduce the heat to medium-low and simmer for 10 minutes.

  2. Turn off the heat and cover the pot so the tea and blends can steep for 5 minutes. Sieve through a strainer, then add sugar (if you want).Stir until the sugar dissolves. To make the mascarpone filling: In the stand-up mixer, , combine the mascarpone, sugar, egg yolks, dark rum, heavy cream and salt. Beat for two to three minutes, until light and fluffy. The mixture should fall back onto itself.

  3. To assemble the tiramisu: Spread a few tablespoons of the mascarpone filling onto the bottom of a 2-quart baking dish. Dip about 6 to 7 lady fingers, one by one, into the chai tea, arranging them side by side. If there's a gap between the lady-fingers and the baking dish, place a few in the opposite direction. Spread about 1/2 cup of the mascarpone filling atop the lady fingers. Repeat layering with the remaining two layers. Smooth the top layer of mascarpone filling until nice and even. Lightly cover the tiramisu and transfer to the fridge to chill for at least 2 hours (or up to 1 day). Dust the top with the cocoa powder.

  4. Eat! Laugh! Pet a dog. Be happy.

Naina Madan