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 Chai Addict and water together in a bowl. Dip biscuits in chai liquid, 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.
Recipe by Chef Domenic of Casa Di Tutti
Use code ssbs13. Cannot be used in conjunction with other offers. AUS residents only. Not available to PO Boxes or Parcel Post.
Head here to find out more about our Support Small Business Series.
receive 10% off your first online order when you sign up to our newsletter
please check your email for the code