It is creamy, smooth, has an underlying taste of cardamom, ginger and tea with an added zing from the ginger. I have added some sugar coated crystallized ginger for extra bite and general lovely gingerness but if it is one ingredient too many, you can leave it out. I like to use individual glasses just because I have some and the dessert looks prettier but use whichever dish works for you. I top these off with the traditional grating of delicious dark chocolate. Anjum Anand, Anjum's Australian Spice Stories
For me, my daily ginger chai is reviving, soothing and relaxing all at the same time. So combining my personal pick me up with the Italian classic, replacing the Italian coffee with Indian tea makes complete sense to me.
- ½-¾ packet savoiardi biscuits, (depends on brand)
- 5 pieces crystallized ginger (optional)
- 30 g good quality dark chocolate or toasted flaked almonds
- 225 ml whole milk plus a splash of milk for the cream
- 6 green cardamom pods, smashed with the bottom of the pan to open gently
- 20 g fresh peeled ginger, coarsely grated
- 2 tsp black Assam tea or 5 tea bags (Assam or English Breakfast)
- 1 large egg, separated (or 2 small eggs)
- 2½ tbsp sugar
- 250 g mascarpone
- 100 ml double cream
- 1 tbsp ginger liqueur or dark rum (optional)
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Standing time 30 minutes
Chilling time 1 hour
To make the tea liquor, place milk, cardamom and 300 ml water in saucepan over medium heat. Simmer for 5-6 minutes. Add the tea and simmer for another 2-3 minutes or until the chai is a rich colour. Remove from the heat and stand until cool.
To make the mascarpone cream, place the egg yolk in a large bowl with 1 tablespoon of the sugar and beat with a hand held whisk until smooth and pale. Add the mascarpone and whisk just until smooth. Place the egg white in a separate clean bowl and whisk with the remaining sugar until soft peaks form. Spoon the beaten egg white over the mascarpone mixture but do not mix. Clean the bowl and whisk the double cream just until really softly whipped. Spoon onto the whites, add the liqueur (if using) and gently fold the whole thing together until smooth. If it looks a bit thick, add a splash of milk.
Strain the cooled tea into a shallow dish, pressing down on the ginger to extract the juices. Dip the biscuits, one by one, into the tea for 2-4 seconds on each side or until soaked through. Place straight into your serving glasses, lining the base. Top with a generous layer of cream. Scatter over the crystallized ginger if using. Repeat the layers. Refrigerate for at least 1 hour or for up to 1 day.
To serve, finely grate the chocolate over the top of each glass and/or sprinkle with almonds.