Chai latte tiramisu

• Produce

  • 1 3 teaspoons T 2 ginger spice tea

• Baking & Spices

  • 1/2 cup Brown sugar
  • 3 Cardamom pods
  • 1/2 cup Caster sugar
  • 1 Cinnamon stick
  • 8 Cloves
  • 1 Cocoa powder
  • 1 Star anise

• Bread & Baked Goods

  • 500 g Savoiardi biscuits

• Dairy

  • 500 g Mascarpone cheese
  • 200 ml Thickened cream

• Beer, Wine & Liquor

  • 1/4 cup Rum, dark

• Liquids

  • 3 cups Water

Found on cookrepublic.com

Ingredients

• 3 cups water
• 3 teaspoons T2 Ginger Spice Tea
• 8 cloves
• 3 cardamom pods
• 1 star anise
• 1 cinnamon stick
• ½ cup brown sugar
• 500g mascarpone cheese
• 200ml thickened cream
• ½ cup caster sugar
• ¼ cup dark rum (optional)
• 500g Savoiardi biscuits (Italian Ladyfinger biscuits)
• cocoa powder, for dusting

Directions

• Place all the ingredients for the Ginger Chai concentrate in a small saucepan and bring to a boil.
• Remove from heat and strain into a heat-proof jug.
• Pick out the spice bits (pieces of ginger, cloves, cardamom, cinnamon, star anise) from the strained tea and add them to the liquid.
• Allow to cool completely. Once cooled, strain the concentrate into a lidded glass jar/bottle and store in the fridge until ready to use.
• Place mascarpone cheese, cream, sugar and rum in a large bowl. Whisk with an electric beater for a couple of minutes until fluffy and starting to form peaks.
• To assemble the tiramisu, start with a 10-cup capacity (2.5 litre) round glass bowl with a flat base (alternatively use a round or rectangular ceramic baking dish).
• Pour Ginger Chai concentrate in a separate shallow bowl.
• Working quickly, dip the Savoiardi biscuits lightly in the chai concentrate and arrange them in the bottom of the glass bowl in a single layer.
• Spread one third of the mascarpone cream mixture on top.
• Dip more Savoiardi biscuits in the chai concentrate and layer them over the cream. Spread another layer of cream and dust this layer with cocoa powder.
• Arrange the last layer of dipped Savoiardi biscuits. For the final cream layer, you can either spread it out in swirls or fill the remaining cream in a piping bag and pipe little mounds on top of the Savoiardi biscuits. Finish with a dusting of cocoa powder.
• Cover and chill in the fridge for at least an hour or overnight.