Chai Pistachio Tiramisu

Ingredients:
  • 600 ml (abt 2.5 cups) of Bhakti Chai Original Concentrate
  • 150 ml of evaporated milk
  • 75g white sugar
  • 250 g mascarpone cheese
  • 4 eggs

  • 100 g granulated sugar
  • A large pinch Cardamom
  • 2 ice cubes
  • 24 cake rusks or tiramisu lady fingers
  • 100g pistachios, finely chopped
  • 250g cream cheese
How To Make:
  1. Add the evaporated milk and Bhakti Concentrate to a pot and stir together on medium heat. Allow to cool completely- you want about 600ml of liquid, top it up with more evaporated milk or water if you need more liquid.
  2. Grind the saffron with 1tsp of the sugar, add a few cubes of ice and let this melt at room temp.
  3. Separate the whites and the yolks.
  4. In a clean bowl whisk the whites with half the sugar until you get stiff peaks.
  5. Then whisk the yolks with the remaining sugar until pale and thick - to the ribbon stage. Add in the mascarpone and cream cheese then continue to beat until thick and creamy. Add in the melted saffron and mix well.
  6. Using a spatula fold in half of the egg whites, then repeat with the other half of the whites until well incorporated but still light. Add 1/4 tsp salt and fold in.
  7. Lay out the cake rusks on to one layer in your tray and pour over half the chai- allow the cake rusks to absorb the liquid and add a little more so they are in a pool of chai. Top with half of the saffron cream and then top with the remaining cake rusks. Gently pour over the chai and finish with the remaining cream. Top with the chopped pistachios.
  8. Best served after refrigerating for 3-4 hours.

 

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