This is a Mauritian inspired recipe from the MasterChef winner, Shelina Permalloo. This dessert is the perfect end to a wonderful meal. The wonderful combination of chai and vanilla work great together with the punchy flavours of the rum.
10 ingredients7 steps
Vegetarian
Method
Step 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.
Step 2
Using a hand-held mixer, whisk the egg yolks, sugar and vanilla bean paste 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.
Step 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.
Step 4
Next spread a layer of the whipped vanilla egg mixture and then dust with cocoa powder and crushed pistachios.
Step 5
Continue layering the sponge fingers and whipped egg mixture until you have created around 2-3 layers.
Step 6
Place in the fridge and allow to set for a few hours before serving.
Step 7
Finally dust with cocoa powder and sprinkle over some crushed pistachios.
Ingredients
MetricImperial
5Medium free range egg yolks
120gBillington's Unrefined Golden Caster Sugar
750gMascarpone cheese
3Chai masala tea (teabags)
200mlWater (hot)
75mlRum (mauritian spiced)
1 tbspNielsen-Massey Vanilla Bean Paste
200gSponge fingers (italian savoiardi)
100gCocoa powder (dark)
100gPistachio nuts (crushed)
Utensils
Handheld mixer
Glass trifle dish
0 Baker Ratings
We'd love a slice of advice.
Was it yum? Did the recipe work well? Did you customise the recipe?
