Chai Tiramisu Food

CHAI TIRAMISU

Steps:

• On a cutting board, using the back of a chef's knife, crush the black peppercorns, cloves, and cardamom pods. Place them in a medium saucepan over medium heat. Add the ginger and cinnamon sticks and toast for 2 to 3 minutes, or until fragrant.
• Add the water and bring to a boil over medium-high heat, then reduce the heat to medium-low and simmer for 10 minutes.
• Add the tea bags, turn off the heat and cover the pot so the tea can steep for 5 minutes. Discard the tea bags and pour in the sugar. Stir until the sugar dissolves. Pour the tea through a strainer and set aside. If you're moving super fast through this recipe, you may need to transfer the bowl of chai tea to the fridge to chill faster.
• In the stand-up mixer (with the whisk attachment) or using a hand-held electric mixer, combine the mascarpone, sugar, egg yolks, dark rum, heavy cream and salt. Beat for about two minutes, until light and fluffy. The mixture should fall back onto itself.
• Spread about 1/3 cup of the mascarpone filling onto the bottom of a 2-quart baking dish. Dip about 6 to 7 lady fingers, one by one, into the chai tea, arranging them side by side. If there's a gap between the lady fingers and the baking dish, place a few in the opposite direction.
• Spread about 1/2 cup of the mascarpone filling atop the lady fingers. Repeat layering with the remaining two layers. Smooth the top layer of mascarpone filling until nice and even. Lightly cover the tiramisu and transfer to the fridge to chill for at least 2 hours (or up to 1 day). Dust the top with the cocoa powder.

DIRTY CHAI TIRAMISU

Steps:

• To Make Dirty Chai: place chai tea bags, cloves, cinnamon, cardamom, ginger, star anise, brown sugar, and espresso powder into a pot of water; bring to a boil and steep.
• To Make Cream Filling: in a bowl whisk heavy cream and until they become soft peaks.
• Add mascarpone cheese, mix more.
• To Build Tiramisu: Strain the dirty chai mixture.
• Dip and soak lady fingers in the mixture.
• Line the bottom of a serving bowl (trifle bowl is recommended) with the lady fingers.
• Add a layer of the whipped cream/mascarpone mixture.
• Add another layer of dirty chai-soaked lady fingers.
• Add a 2nd layer of the whipped cream/mascarpone mixture.
• Add a 3rd layer of dirty chai-soaked lady fingers.
• Pipe the remaining whipped cream/mascarpone mixture on the top.
• Sift with cocoa powder.

CHAI TIRAMISU

Steps:

• For spice blend, grind cinnamon stick in a spice mill (or coffee grinder used just for spices) or with a mortar and pestle. Add remaining spices and grind into a powder.
• For filling, whip cream to medium peaks, stir in vanilla and chill. Beat mascarpone and cream cheese with sugar on low speed until smooth. Stir in coffee liqueur and Chai Spice blend. Fold in whipped cream and chill until ready to assemble.
• To assemble, heat sugar, water and Chai Spice blend until sugar dissolves, stir in vanilla and remove from heat.
• Dip wafer cookies in syrup briefly and line the bottom of an 8-cup trifle dish or serving dish. Spoon 1/4 of the chai filling over cookies and place another layer of soaked cookies over mousse. Repeat layering with mousse and cookies, finishing with the mousse. Chill for at least 4 hours before serving.
• To serve, whip cream with sugar and vanilla and dollop on top of tiramisu. Dust lightly with cocoa powder and serve.