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 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 ssbs100 at checkout. cannot be used in conjunction with other offers. AUS residents only. free shipping excludes Express Post. not available to PO Boxes or Parcel Post. at checkout, add in the NOTES section if you’d like the VEGAN caramel. due to limited availability, this is not guaranteed. website will be updated once sold out. check the Shop page for more details.
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