Anjum Anand's chai tiramisu

Serves 4-5


240ml whole milk
1 tsp black peppercorns
1⁄4 tsp ground cardamom
5cm cinnamon stick
10g root ginger, peeled weight, grated
11⁄2 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
30g good-quality dark chocolate
(I recommend Lindt Chilli Chocolate, it's fantastic!)


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. 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.

Strain the 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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