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Details

  • Cooking Time: Over 60 mins
  • Cuisine: Other
  • Main Ingredient: Flour
  • Preparation Time: Under 30 mins
  • Serves: 4+

Ingredients

  • Ingredients:
    5 medium free range egg yolks*
    120g Billington’s Golden Caster Sugar
    750g Italian mascarpone
    Chai masala tea (can be found in any Asian supermarket)
    200ml hot water
    75ml Mauritian spiced rum
    1 pod of vanilla de seeded (you can add the pod to your Billington’s Golden Caster Sugar to create a vanilla sugar)
    200g Italian Savoiardi sponge fingers
    100g good quality dark cocoa powder
    100g pistachios, crushed
    *Substitute – Use double whipping cream instead of egg yolks if you are making this for a pregnant lady or if you prefer cream

Method

This recipe combines a classic Tiramisu with Masterchef 2012 winner, Shelina Permalloo's love of Mauritian cuisine...

Method:
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.

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