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Karak Chai Tiramisu

Creamy and rich this eggless tiramisu is for those chai/tea lovers. It is a simple no bake dessert that comes together easily and tastes delicious - not to mention it feeds a crowd very comfortably.
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Prep Time 10 minutes
Cook Time 15 minutes
Chill Time 30 minutes
Course Breakfast, Brunch, Dessert, Iftar, Sweet tooth, tea time
Cuisine Indian, Italian, Middle Eastern
Servings 6 people

Equipment

  • hand held electric beater
  • Large stock pot (for the chai)
  • Mixing bowl (for the mascarpone)
  • Mixing Bowl for the karak chai
  • Disposable glasses (for the extra chai)
  • Whisk
  • Spatula
  • Microlane grater
  • Strainer

Ingredients
  

For the karak chai -

  • 1 litres water
  • 250 ml milk
  • 50 gm tea powder
  • 2 tsp cardamom
  • 1 sticks cinnamon
  • 2 cloves
  • 4 strands saffron
  • 1 tbsp fresh ginger
  • 1/2 stalk lemon grass
  • 2 tbsp cup sugar
  • Pinch of salt

For the tiramisu -

  • 1.5 litres karak chai
  • 1 pack lady finger biscuits savoyard cookies - 24 cookies
  • 400 g mascarpone cream cheese
  • 400 g whipping cream
  • 100 g icing sugar
  • 1 tbsp vanilla
  • 1/2 tsp almond extract
  • 100 gm milk chocolate
  • 100 gm cocoa powder
  • Flakey salt

Instructions
 

For the karak chai -

  • Bring all the ingredients to a boil, except for the milk. Let it simmer for 5-10 minutes on low heat.
  • Add the milk we need a strong chai so add as much as needed. Let it simmer for 5 minutes on low heat.
  • Allow it to cool in the pot and strain.

For the tiramisu -

  • Whisk the mascarpone cream, icing sugar, vanilla, almond extract until smooth.
  • Add the whipping cream and whisk until thick and smooth.

Assemble -

  • Soak the lady finger biscuits in the cool karak chai and place a layer of sponges on the bottom of an 8x8 inch tin.
  • Top with the  mascarpone cream and spread it out evenly. Grate over the milk chocolate and dust the cocoa powder.
  • Repeat with another layer of sponges, cream and cocoa powder. Finish the tiramisu with a sprinkle of sea salt flakes and pour the extra chai on the side.
  • Chill for 30 minutes for best results or enjoy immediately if you are pressed for time!

Notes

  • Do not over mix the cream mixture or else it will split.
  • Pro tip - make this dessert the night before, wrap in cling film and store in the fridge overnight, next day, dust with cocoa powder, grate over the milk chocolate and serve.