Chai tiramisu with vanilla and rum recipe

• 5 medium free range egg yolks
• 120 g (4.2oz) unrefined golden caster sugar
• 750 g (26.5oz) Italian mascarpone
• 3 Chai masala tea bags (can be found in any Asian supermarket)
• 200 ml (7fl oz) hot water
• 75 ml (2.6fl oz) Mauritian spiced rum
• 1 pod of vanilla, seeds removed
• 200 g (7.1oz) Italian Savoiardi sponge fingers
• 100 g (3.5oz) good quality dark cocoa powder
• 100 g (3.5oz) pistachios, crushed

1. Brew 3 chai tea bags with 200ml of hot water and allow to steep for around 5 minutes, then remove the tea bag and add the rum.
2. Place this in a bowl and set to one side.
3. 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 and should be a very pale yellow and really aerated, then slowly fold in the mascarpone cheese.
4. 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 this until you have covered the base.
5. Next spread a layer of the whipped vanilla egg mixture and then dust with cocoa powder and crushed pistachios.
6. Continue layering the sponge fingers and whipped egg mixture until you have created around 2-3 layers.
7. Place in the fridge and allow to set for a few hours before serving.
8. Finally dust with cocoa powder and sprinkle over some crushed pistachios.

range egg, sugar, italian mascarpone, water, mauritian, vanilla, fingers, cocoa, pistachios

Taken from www.lovefood.com/guide/recipes/16928/chai-tiramisu-with-vanilla-and-rum-recipe (may not work)