12/02/2024
This is that dessert I made for Diwali, a mix between a tiramisu, tres leches and all drowned in chai and saffron cream
Thank you =>Rish | DishbyRish for the great idea to use cake rusks!! Check his recipe out for a EGGLESS chai tiramisu!
10 tea bags
30g ginger
15 cardamon pods
1/2 tsp black pepper
4 cloves
1 cinnamon stick
150ml evaporated milk
100g white sugar
250 g mascarpone cheese
250g cream cheese (or marcapone) �4 eggs�100 g granulated sugar
A large pinch saffron
2 ice cubes
24 cake rusks or tiramisu lady fingers
100g pistachios, finely chopped
First make the extra strong chai. bash up the spices in a pestle and mortar just until crushed. Add to a large pot with the tea bags and 1 litre of water. Cook this on high for 20 mins with the lid off, it should reduce by half.
Add the evaporated milk and sugar continue cooking for 10 mins. Allow to cool complete in the pan and then strain - you want about 600ml of liquid, top it up with more evaporated milk or water if you need more liquid.
Meanwhile grind the saffron with 1tsp of the sugar, add a few cubes of ice and let this melt at room temp.
Separate the whites and the yolks.
In a clean bowl whisk the whites with half the sugar until you get stiff peaks.
Then whisk the yolks with the remaining sugar until pale and thick - to the ribbon stage. Add in the mascarpone and cream cheese then continue to beat until thick and creamy. Add in the melted saffron and mix well.
Using a spatula fold in half of the egg whites, then repeat with the other half of the whites until well incorporated but still light. Add 1/4 tsp salt and fold in.
Lay out the cake rusks on to one layer in your tray and pour over half the chai mix - allow the cake rusks to absorb the liquid and add a little more so they are in a pool of chai. Top with half of the saffron cream and then top with the remaining cake rusks. Gently pour over the chai and finish with the remaining cream. Top with the chopped pistachios.
