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Chai Tiramisu with Vanilla & Pistachio

This dessert is perfect for celebrations and for special occasions. 


5 Egg Yolk medium
750 grams Mascarpone Cheese
Chai Masala Tea (can be found in any Asian supermarket)
200 ml Hot Water
75 ml Mauritian Spiced Rum
1 Vanilla Pods (Nielsen-Massey) de seeded
200 grams Italian Savoiardi Sponge Fingers
100 grams Cocoa Powder good quality, dark
100 grams Pistachio Nuts crushed
Substitute alcohol with Apple juice


  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. Place this in a bowl and set to one side.
  2. 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.
  3. 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.
  4. Next spread a layer of the whipped vanilla egg mixture and then dust with cocoa powder and crushed pistachios.
  5. Continue layering the sponge fingers and whipped egg mixture until you have created around 2-3 layers.
  6. Place in the fridge and allow to set for a few hours before serving.
  7. Finally dust with cocoa powder and sprinkle over some crushed pistachios.
  8. Substitute – Use double whipping cream instead of egg yolks if you are making this for a pregnant lady or if you prefer cream.
  9. N.B. You can add the vanilla pod to your golden caster sugar to create a vanilla sugar.

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