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
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