Make This with Amy Mahon: Dirty Chai Tiramisu
Ingredients
For the chai spice:
1 1/2 tablespoons cinnamon
1/2 tablespoon ground cardamom
1/2 tablespoon ground ginger
1/4 tablespoon ground allspice
1/4 tablespoon ground cloves
1/4 tablespoon ground nutmeg
1 1/3 cups mascarpone cheese
1/3 cup superfine sugar
24-30 Italian ladyfingers (Savoiardi style)
1-1 1/2 cups cold espresso
1/2 cup Ketel One Espresso Martini
Cocktail (optional)
1-1 1/2 teaspoons chai spice mix
Unsweetened cocoa powder for dusting
For the tiramisu:
1 1/2 cups heavy cream
1/4 cup confectioners sugar
Directions:
For the chai spice, combine all of the spices in a small bowl. You will have
extra and can use it for other baked goods or coffee.
Place the heavy cream in a stand mixer with whisk attachment. Start at a
minimum speed and slowly increase to medium speed over five to 10 minutes
until stiff peaks form. Add the confectioners sugar towards the end.
Add the mascarpone and superfine sugar to a large bowl and stir to combine.
Gently fold in the heavy cream.
Combine the cold espresso with the espresso martini cocktail if using. Add
1 to 1 1/2 teaspoons chai spice mix. Add more or less depending on the spice
level you want to achieve.
Dust a 9×9 baking dish with unsweetened cocoa powder. Dip the ladyfingers into the espresso mixture 1-2 seconds on each side. Do not soak them. Arrange the ladyfingers into a single layer. Spoon half the mascarpone mixture over the lady fingers. Repeat the process with another layer of ladyfingers and the rest of the mascarpone. Dust with more cocoa. Refrigerate at least four hours or overnight before serving.
Good to Know: If you want smaller cookies, form them by hand instead of using an ice cream scoop
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