Name: Chai Tiramisu
Total time: 1 h 10 min
Yield: Serves 6
Cuisine: Thai

Ingredients

5 medium free range egg yolks*
120g Billington's Golden Caster Sugar
750g Italian mascarpone
Chai masala tea (can be found in any Asian supermarket)
200ml hot water
75ml Mauritian spiced rum
1 pod of vanilla de-seeded (you can add the pod to your Billington's Golden Caster Sugar
to create a vanilla sugar)
200g Italian Savoiardi sponge fingers
100g good quality dark cocoa powder
100g pistachios, crushed

*Substitute: Use double whipping cream instead of egg yolks if you are making this for a pregnant lady or if you prefer cream

STEP 1
Pre heat the oven to 180C / 160C Fan / Gas 4 and grease and line 2 x 8" round cake tins.
STEP 2
Cream together the butter, sugar and vanilla seeds for about 10 minutes until pale
STEP 3
and fluffy - this is key to the recipe so it is worth doing this bit well!
STEP 4
Add the eggs, one by one, beating well between each one.
STEP 5
Carefully fold in the flour ensuring you don't lose any of the air in the mixture. It may need loosening so use as little milk until you get a dropping consistency.
STEP 6
Split the mixture into two equal sized portions into the prepared tins and place in the oven for 40-45 minutes until the sponge is golden brown and springs back to the touch, or until a skewer comes out clean. Remove from the oven and leave to cool.
STEP 7
To make the filling lightly whip the double cream with the icing sugar until you get a soft peak, then stir in the mango puree.
STEP 8
Spread this evenly over the cooled sponge cakes (as you would do making a Victoria Sponge). Scatter over the fresh mango pieces and sandwich the cake together.
STEP 9
Dust the cake with icing sugar. For additional decoration place some of the remaining cream into a piping bag, and using a big star tip crown the cake with stars on the edge and place a piece of mango on each tip. Serve immediately.

Chai Tiramisu