Cardamom Chai Tiramisu

Ingredients:

• 2 cups water
• 4 tea bags Tetley Elachi Chai
• 4-5 cardamom pods bruised (crushed)
• 1 pack Boudoir biscuits
• Cocoa powder for dusting

For the Mascarpone Filling:

• 250g Mascarpone
• 200 ml Whipping cream
• ⅓ cup or more icing sugar
• 1 teaspoon vanilla essence

Method:

1. Make a strong tea by heating water, tea bags and cardamom pods boil for a good 10 minutes for a strong brew.
2. Remove from heat and let it cool to room temperature or barely warm.
3. Prepare the Mascarpone filling by Whipping room temperature Mascarpone until creamy. Add in few tablespoons of the Whipping cream and whisk until well incorporated.
4. Once the Mascarpone is slightly loosened add in the remaining Whipping Cream and whip until soft peaks form.
5. Add icing sugar and vanilla whip until slightly stiff.
6. Dip each Boudoir biscuit in the cardamom tea and arrange them on a serving dish/platter. I layered 8 biscuits in a row. Then pipe on the Mascarpone filling and dust with cocoa powder.
7. Repeat the layers and end with a Mascarpone layer. Finish off with a dusting of cocoa powder. (I did 3 layers 3 rows of 8 biscuits 24 biscuitsin total).
8. Chill for 2 to 3 hours before serving.
9. Serve and enjoy.