Chai and Saffron Cream Tiramisu
Introducing a decadent twist on a classic favourite: Chai and Saffron Cream Tiramisu! This indulgent dessert combines the rich, spiced warmth of chai with the luxurious essence of saffron cream, layered over crisp cake rusks soaked in a fragrant chai mixture. Topped with a sprinkle of pistachios, it’s a dessert that perfectly balances bold flavours with creamy indulgence, making it the ultimate treat for any occasion.
Ingredients
- 10 tea bags
- 30g ginger
- 15 cardamon pods
- 1/2 tsp black pepper
- 4 cloves
- 1 cinnamon stick
- 150ml evaporated milk
- 75g white sugar
- 250g mascarpone cheese
- 250g cream cheese (or mascarpone)
- 4 eggs
- 100g granulated sugar
- A large pinch saffron
- 2 ice cubes
- 24 cake rusks or tiramisu lady fingers
- 100g pistachios, finely chopped
Step 1
To make the extra strong chai, start by lightly crushing the spices using a pestle and mortar. Add the crushed spices to a large pot along with the tea bags and 1 liter of water. Bring the mixture to a boil and cook uncovered on high heat for 20 minutes, allowing it to reduce by half.
Step 2
Pour in the evaporated milk and add the sugar. Continue cooking for another 10 minutes. Allow the mixture to cool completely in the pan, then strain it. You should end up with approximately 600ml of liquid, if needed, top it up with additional evaporated milk or water to reach the desired amount.
Step 3
In the meantime, grind the saffron together with 1 teaspoon of sugar. Add a few ice cubes and let them melt at room temperature.
Step 4
Separate the egg whites from the yolks.
Step 5
In a clean bowl, whisk the egg whites with half of the sugar until stiff peaks form.
Step 6
In a separate bowl, whisk the egg yolks with the remaining sugar until they become pale and thick, reaching the ribbon stage. Add the mascarpone and cream cheese, then continue beating until the mixture is smooth, thick, and creamy. Pour in the melted saffron and mix thoroughly.
Step 7
Gently fold in half of the whipped egg whites using a spatula, then repeat with the remaining half, ensuring the mixture is well combined yet still light and airy. Add 1/4 teaspoon of salt and fold it in gently.
Step 8
Arrange the cake rusks in a single layer in your tray and pour half of the chai mixture over them. Let the rusks absorb the liquid, adding a bit more so that they are sitting in a pool of chai.
Step 9
Spread half of the saffron cream over the soaked cake rusks, then layer the remaining cake rusks on top. Gently pour the remaining chai mixture over them, followed by the rest of the cream. Finish by sprinkling chopped pistachios on top.
For the best flavour, refrigerate for 3-4 hours before serving.