India x Italy

Masala chai tiramisu

Ladyfingers that took a chai break and decided never to go back to coffee.

270 minTime

6 gProtein each

mildSpice

Pick me up, the chai way2 chapters · 1 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

405kcalsame

6 gproteinsame

1 gfibresame

270minutessame

Per serving, worked out from the ingredient table.

Ingredients

Water1¼ cups

Milk¾ cup

Whole spices4 green cardamom, 4 cloves, 1 inch cinnamon, crushed

Dry ginger powder (ground ginger)½ tsp

Tea leaves (black tea leaves)3 tbsp strong CTC tea

Sugar½ cup, divided

Ladyfingers (sponge finger biscuits, sponge fingers)about 24

Mascarpone250 g, cold

Fresh cream (thickened cream, heavy cream)1 cup, cold

Vanilla essence (vanilla flavouring, imitation vanilla extract)½ tsp

Cinnamon powder½ tsp, to dust

Cocoa powder (unsweetened cocoa powder)2 tsp, to dust

Method

6 steps

1Simmer the water with the crushed spices and dry ginger on medium heat for 3 minutes. Add the tea leaves and simmer 2 minutes more.
2Add the milk and 40 g sugar, bring just to a boil, then strain into a wide dish. Cool completely.
3Whip the cold cream to soft peaks. In another bowl beat the mascarpone with 70 g sugar and vanilla for 30 seconds only. Fold the two together.
4Dip each ladyfinger in the chai for 1 second a side and lay them in a 20 x 25 cm dish. Spread half the cream over.
5Repeat with a second layer of dipped ladyfingers and the rest of the cream. Smooth the top, cover and chill at least 4 hours.
6Just before serving, sift the cinnamon and cocoa over the top.

Serve it like this

Cut a neat square and set it slightly off centre on a matt plate. Dust a fine cinnamon line beside it and add one crushed cardamom pod on top.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

India x Italy

Masala chai tiramisu

Ladyfingers that took a chai break and decided never to go back to coffee.

270 minTime

6 gProtein each

mildSpice

Pick me up, the chai way2 chapters · 1 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

405kcalsame

6 gproteinsame

1 gfibresame

270minutessame

Per serving, worked out from the ingredient table.

Ingredients

Water1¼ cups

Milk¾ cup

Whole spices4 green cardamom, 4 cloves, 1 inch cinnamon, crushed

Dry ginger powder (ground ginger)½ tsp

Tea leaves (black tea leaves)3 tbsp strong CTC tea

Sugar½ cup, divided

Ladyfingers (sponge finger biscuits, sponge fingers)about 24

Mascarpone250 g, cold

Fresh cream (thickened cream, heavy cream)1 cup, cold

Vanilla essence (vanilla flavouring, imitation vanilla extract)½ tsp

Cinnamon powder½ tsp, to dust

Cocoa powder (unsweetened cocoa powder)2 tsp, to dust

Method

6 steps

1Simmer the water with the crushed spices and dry ginger on medium heat for 3 minutes. Add the tea leaves and simmer 2 minutes more.
2Add the milk and 40 g sugar, bring just to a boil, then strain into a wide dish. Cool completely.
3Whip the cold cream to soft peaks. In another bowl beat the mascarpone with 70 g sugar and vanilla for 30 seconds only. Fold the two together.
4Dip each ladyfinger in the chai for 1 second a side and lay them in a 20 x 25 cm dish. Spread half the cream over.
5Repeat with a second layer of dipped ladyfingers and the rest of the cream. Smooth the top, cover and chill at least 4 hours.
6Just before serving, sift the cinnamon and cocoa over the top.

Serve it like this

Cut a neat square and set it slightly off centre on a matt plate. Dust a fine cinnamon line beside it and add one crushed cardamom pod on top.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Masala chai tiramisu

Make it your way

Ingredients

Method

Masala chai tiramisu

Make it your way

Ingredients

Method

Make it a meal