India x Italy

Masala chai tiramisu

Ladyfingers that took a chai break and decided never to go back to coffee.

270 minTime

6 gProtein each

mildSpice

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

405kcalsame

6 gproteinsame

1 gfibresame

270minutessame

Per serving, worked out from the ingredient table.

Water1¼ cups

Milk¾ cup

Whole spices4 green cardamom, 4 cloves, 1 inch cinnamon, crushed

Dry ginger powder (ground ginger)½ tsp

Tea leaves (black tea leaves)3 tbsp strong CTC tea

Sugar½ cup, divided

Ladyfingers (sponge finger biscuits, sponge fingers)about 24

Mascarpone250 g, cold

Fresh cream (thickened cream, heavy cream)1 cup, cold

Vanilla essence (vanilla flavouring, imitation vanilla extract)½ tsp

Cinnamon powder½ tsp, to dust

Cocoa powder (unsweetened cocoa powder)2 tsp, to dust

6 steps

1Simmer the water with the crushed spices and dry ginger on medium heat for 3 minutes. Add the tea leaves and simmer 2 minutes more.
2Add the milk and 40 g sugar, bring just to a boil, then strain into a wide dish. Cool completely.
3Whip the cold cream to soft peaks. In another bowl beat the mascarpone with 70 g sugar and vanilla for 30 seconds only. Fold the two together.
4Dip each ladyfinger in the chai for 1 second a side and lay them in a 20 x 25 cm dish. Spread half the cream over.
5Repeat with a second layer of dipped ladyfingers and the rest of the cream. Smooth the top, cover and chill at least 4 hours.
6Just before serving, sift the cinnamon and cocoa over the top.

Serve it like this

Cut a neat square and set it slightly off centre on a matt plate. Dust a fine cinnamon line beside it and add one crushed cardamom pod on top.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.