Masala Chai-misu
Ingredients:
Masala chai teabags (I used these today, but brewing with tea leaves is EVEN BETTER!)
2 tsp coffee (I used instant ginger coffee I had on hand)
Savoiardi biscuits
300ml thickened cream
150ml mascarpone
2-3 tbsp caster sugar
1 tsp vanilla bean paste
Dusting
Cocoa powder
Cardamom powder
Cinnamon powder
Notes:
This is a freestyle recipe idea! What that means: cook with feeling and intuition. Things might not be exact, but the outcome will be great and delicious, so it’s okay to have extras. You’re creating here!
It starts off with your vessel (glass or dish) of choice. The thing with savoiardi (ladyfinger biscuits) is that they come in big bags anyway, so regardless of what size you make, you’ll always have extra.
Directions:
Brew your chai and coffee, then let them cool slightly while you prepare the cream.
In a bowl or stand mixer, whip the cream, mascarpone, caster sugar, and vanilla until soft peaks form (it’s so yum!).
To assemble: line the base of your glass or dish with a bit of cream. Swiftly dunk each biscuit into the warm coffee chai and place it into the glass/dish (I didn’t do this and the biscuit fell apart 😂). If this happens, don’t worry, just keep going.
Repeat the layers until you fill your vessel. Dust with your spiced cocoa powder and pop in the fridge until you’re ready to serve. Making these a day ahead works a treat as the flavors have time to meld.
Enjoy!!! 🥰🥰🥰🥰