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Chai Tiramisu with Vanilla & Rum by Shelina Permalloo

Celebrity recipe

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  • Vegetarian

About the bake

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.

30Prep Time
6Serves
Easy

Method

  1. 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.

  2. 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.

  3. 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.

  4. Step 4:

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

  5. Step 5:

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

  6. Step 6:

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

  7. Step 7:

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

Ingredients

    • 5 Medium free range egg yolks
    • 120g Billington's Unrefined Golden Caster Sugar
    • 750g Mascarpone cheese
    • 3 Chai masala tea (teabags)
    • 200ml Water (hot)
    • 75ml Rum (mauritian spiced)
    • 1 Vanilla pods (de-seeded)
    • 200g Sponge fingers (italian savoiardi)
    • 100g Cocoa powder (dark)
    • 100g Pistachio nuts (crushed)

Utensils

  • Handheld mixer
  • Glass trifle dish

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