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Tiramisu trifle in a large glass display dish with one slice removed to eat. Tried & Tested

Chai tiramisu with vanilla and rum

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This is a Mauritian inspired recipe from the MasterChef winner, Shelina Permalloo. This dessert is the perfect end to a wonderful meal. The wonderful combination of chai and vanilla work great together with the punchy flavours of the rum.

Key Information

  • Prep:
    Bake:

    Total time:

  • Calories:
    Fat:
  • Serves:6
  • Skill level:easy

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Ingredients

  • 5 5 Egg yolk(s) (free range) medium
  • 120g 4¼ oz Unrefined golden caster sugar (we like Billington's) Unrefined golden caster sugar
  • 750g 26½ oz Mascarpone cheese
  • 3 3 Chai masala tea teabags
  • 200ml 6⅞ fl oz Water hot
  • 75ml 2½ fl oz Rum Mauritian spiced
  • 1 1 Vanilla pods de-seeded (we like Nielsen-Massey) Vanilla pods
  • 200g 7⅛ oz Sponge fingers Italian Savoiardi
  • 100g 3½ oz Cocoa powder good quality, dark
  • 100g 3½ oz Pistachio nuts crushed

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    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.

    Ingredients for this step

    • 3 3 Chai masala tea teabags
    • 200ml 6⅞ fl oz Water hot
    • 75ml 2½ fl oz Rum Mauritian spiced
  2. Classic mode Step 2

    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.

    Ingredients for this step

    • 5 5 Egg yolk(s) (free range) medium
    • 1 1 Vanilla pods de-seeded (we like Nielsen-Massey) Vanilla pods
    • 120g 4¼ oz Unrefined golden caster sugar (we like Billington's) Unrefined golden caster sugar
    • 750g 26½ oz Mascarpone cheese
  3. Classic mode Step 3

    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.

    Ingredients for this step

    • 200g 7⅛ oz Sponge fingers Italian Savoiardi
  4. Classic mode Step 4

    Next spread a layer of the whipped vanilla egg mixture and then dust with cocoa powder and crushed pistachios.

    Ingredients for this step

    • 100g 3½ oz Cocoa powder good quality, dark
    • 100g 3½ oz Pistachio nuts crushed
  5. Classic mode Step 5

    Continue layering the sponge fingers and whipped egg mixture until you have created around 2-3 layers.

  6. Classic mode Step 6

    Place in the fridge and allow to set for a few hours before serving.

  7. Classic mode Step 7

    Finally dust with cocoa powder and sprinkle over some crushed pistachios.