Chai Tiramisu with Vanilla & Rum
This is a twist on the Italian classic, with tropical flavours and subtle spice from the chai tea. It’s a perfect pick-me-up with a dash of sunshine.
1. Brew 3 chai teabags with 200ml boiling water and allow to steep for around 5 minutes, then remove the tea bags and add the rum. Place this in a bowl and set to one side.
2. Using a hand-held mixer, whisk the egg yolks, sugar and vanilla seeds together for about 10 minutes until the mixture has at least tripled in size. It should be a very pale yellow and really aerated. Next, slowly fold in the mascarpone cheese.
3. To assemble the tiramisu, dip each sponge finger in the chai and rum mixture and place in the bottom of a glass trifle dish. Continue until you have covered the base.
4. Next, spread a layer of the whipped vanilla-egg mixture over the soaked sponge fingers and then dust with cocoa powder and sprinkle with crushed pistachios.
5. Continue layering the sponge fingers and whipped egg mixture until you have created around 2-3 layers. Place in the fridge and allow to set for a few hours before serving.
6. Finally, dust with cocoa powder and sprinkle over some crushed pistachios.
NB: Use double whipping cream instead of egg yolks if you are making this for a pregnant lady or if you prefer cream. You can add the scraped vanilla pod to your container of golden caster sugar to create a vanilla sugar.
Recipe courtesy of Kenwood's Around the World in 80 Plates
Other recipes with rum
Long Island Iced Tea
Kiwi Kutee Cocktail
Rosemary Shrager's Egg Nog
S'mores Delight - Christmas Special
Ginger Snap Cocktail
Shark Attack Punch
Romance Caribeno Cocktail: Valentine's Special
Hot Buttered Rum
Black Devil Martini
Slow Cooker Pineapple Upside-Down Cake
Slow Cooker Banana Cake
Black Bean Soup with Mojo
Gingerbread Souffle with Eggnog Custard
Blended cherry mojitos
Homemade Hot Chocolate 3 Ways
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