Recipe from ‘Anjum’s Quick and Easy Indian’ by Anjum Anand RRP$39.95 is published by Quadrille and available now where all good books are sold.
For me, my daily drink of ginger chai is reviving, soothing and relaxing all at the same time. So combining my personal pick-me-up with the Italian classic, replacing the coffee with Indian tea, makes complete sense to me. This pudding is creamy and smooth with an underlying taste of cardamom and tea and an added zing from the ginger. I like to layer it up in individual glasses, just because it looks prettier.
Serves 4–5, can be doubled
For the tea liquor
To assemble the tiramisu
To make the tea liquor, heat the milk in a saucepan with 180ml of water, add the spices and simmer on the lowest possible heat for six to eight minutes. Add the tea and cook for three to five minutes, until it is a rich colour. Leave to cool. For the mascarpone cream, whisk the yolks with 1 tbsp of the sugar until smooth and pale. Add the mascarpone and ginger and whisk until smooth. Separately, whisk the egg white with the remaining sugar until it holds its shape. Spoon this over the mascarpone mixture, but do not mix it in. In a clean bowl, whip the cream to soft, billowing peaks. Spoon it on to the whites, add the liqueur (if using) and gently fold the whole thing together until smooth.
Strain the chai into a shallow dish. Dip the biscuits, one by one, into the tea for one or two seconds per side. Place into serving glasses, lining the bases. Top with a generous layer of mascarpone cream. Repeat the layers, then cover each glass and place in the fridge to chill for at least one hour and up to a day. Finely grate over a layer of chocolate just before serving.