Chai Tiramisu with Vanilla & Rum

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 bean paste 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.