For The Ginger Chai Concentrate (makes 500ml)
- 3 cups water
- 3 teaspoons T2 Ginger Spice Tea
- 8 cloves
- 3 cardamom pods
- 1 star anise
- 1 cinnamon stick
- ½ cup brown sugar
For The Tiramisu
- 500g mascarpone cheese
- 200ml thickened cream
- ½ cup caster sugar
- ¼ cup dark rum (optional)
- 500g Savoiardi biscuits (Italian Ladyfinger biscuits)
- cocoa powder, for dusting
- Place all the ingredients for the Ginger Chai concentrate in a small saucepan and bring to a boil.
- Remove from heat and strain into a heat-proof jug.
- Pick out the spice bits (pieces of ginger, cloves, cardamom, cinnamon, star anise) from the strained tea and add them to the liquid.
- Allow to cool completely. Once cooled, strain the concentrate into a lidded glass jar/bottle and store in the fridge until ready to use.
- Place mascarpone cheese, cream, sugar and rum in a large bowl. Whisk with an electric beater for a couple of minutes until fluffy and starting to form peaks.
- To assemble the tiramisu, start with a 10-cup capacity (2.5 litre) round glass bowl with a flat base (alternatively use a round or rectangular ceramic baking dish).
- Pour Ginger Chai concentrate in a separate shallow bowl.
- Working quickly, dip the Savoiardi biscuits lightly in the chai concentrate and arrange them in the bottom of the glass bowl in a single layer.
- Spread one third of the mascarpone cream mixture on top.
- Dip more Savoiardi biscuits in the chai concentrate and layer them over the cream. Spread another layer of cream and dust this layer with cocoa powder.
- Arrange the last layer of dipped Savoiardi biscuits. For the final cream layer, you can either spread it out in swirls or fill the remaining cream in a piping bag and pipe little mounds on top of the Savoiardi biscuits. Finish with a dusting of cocoa powder.
- Cover and chill in the fridge for at least an hour or overnight.