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April 20 2014 Latest news:
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This recipe combines a classic Tiramisu with Masterchef 2012 winner, Shelina Permalloo's love of Mauritian cuisine...
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.
Using a hand-held mixer, whisk the egg yolks, sugar and vanilla seeds 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.
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.
Next spread a layer of the whipped vanilla egg mixture and then dust with cocoa powder and crushed pistachios.
Continue layering the sponge fingers and whipped egg mixture until you have created around 2-3 layers.
Place in the fridge and allow to set for a few hours before serving.
Finally dust with cocoa powder and sprinkle over some crushed pistachios.