Dirty Chai Tiramisu
| SERVINGS | PREP TIME | COOK TIME |
| 8 | 25 min | 3 hour cooling time |
INGREDIENTS
- 8 eggs, separated
- 8 tbs castor sugar, for the egg whites
- 1 cup castor sugar, for the egg yolk
- 500 mls thickened cream
- 500 g mascarpone cheese
- 1/2 cup Dirty Chai concentrate
- 1/2 cup water
- 20 savoiardi biscuits
- To Serve: cocoa powder, chocolate shavings
METHOD
- Italian Cream: Whisk the egg yolks and sugar until creamy. Add cream and mascarpone and whisk until pale and thick.
- In a separate bowl, whisk the egg whites until medium peaks form. Gradually add sugar until silky and hard peaks are formed. Combine mixture to egg yolks and gently fold.
- Layer It: Mix Dirty Chai and water together in a bowl. Dip biscuits in liquid chai, place two in each base of 8 serving glasses, cover each with cream and repeat until the glass is full. Refrigerate for 3 hours.
- To Serve: Dust with cocoa and chocolate.
NOTES
Recipe by Melbourne Chef Domenic of Casa Di Tutti
