Ginger chai tiramisu

Ginger chai tiramisu

Anjum's Quick & Easy Indian
Lisa Linder

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.

For the tea liquor


Quantity Ingredient
240ml whole milk
1 teaspoon black peppercorns
1/4 teaspoon ground cardamom
5cm cinnamon stick
10g root ginger, grated, (peeled weight)
1 1/2 teaspoons loose-leaf black tea
or 4 tea bags

For the mascarpone cream

Quantity Ingredient
2 egg yolks, plus 1 egg white extra
2 tablespoons caster sugar
250g mascarpone
15g root ginger, grated, (peeled weight)
100ml double cream
1 tablespoon ginger liqueur or dark rum, (optional)

To assemble the tiramisu

Quantity Ingredient
100g savoiardi biscuits
30g good-quality dark chocolate


  1. To make the tea liquor, heat the milk in a saucepan with 180 ml 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.
  2. For the mascarpone cream, whisk the yolks with 1 tablespoon 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.
  3. 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.
  4. Finely grate over a layer of chocolate just before serving.
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