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