Chai Saffron Fusion Dessert
Imagine the creamy decadence of tiramisu meeting the rich, milky indulgence of tres leches, all elevated with the warm, aromatic flavors of chai and saffron. This dessert is a true celebration of fusion, bringing together the best of classic treats with a festive twist. Perfect for Diwali or any special occasion, it’s a luscious blend of soaked layers, fragrant spices, and luxurious cream that will leave everyone asking for seconds.
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
- 250 g mascarpone cheese
- 4 eggs
- 100 g granulated sugar
- A large pinch saffron
- 2 ice cubes
- 24 cake rusks or tiramisu lady fingers
- 100g pistachios, finely chopped
- 250g cream cheese
Step 1
Start by preparing an extra strong chai. Lightly crush the spices using a pestle and mortar to release their flavours. Combine them in a large pot with tea bags and 1 liter of water. Cook uncovered on high heat for 20 minutes, allowing the mixture to reduce by half.
Step 2
Stir in the evaporated milk and sugar, then continue cooking for another 10 minutes. Let the mixture cool completely in the pan before straining. 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
Meanwhile, grind the saffron with 1 teaspoon of sugar, then add a few ice cubes. Allow the ice to melt naturally 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 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 and creamy. Finally, stir in the melted saffron and mix thoroughly.
Step 7
Gently fold in half of the egg whites using a spatula, then repeat with the remaining egg whites until the mixture is well incorporated 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, then pour half of the chai mixture over them. Let the rusks soak up the liquid, adding a bit more if needed so they sit in a pool of chai.
Step 9
Spread half of the saffron cream over the soaked rusks, then layer with the remaining cake rusks. Carefully pour the rest of the chai mixture over the second layer, and finish by spreading the remaining saffron cream on top. Sprinkle with chopped pistachios to garnish.
Step 10
For the best flavour and texture, refrigerate for 3–4 hours before serving.