½ cup + 1/3 cup (200 mL) milk
¼ cup sugar
1 tsp ground cardamon
1½ Tbs cornstarch
3½ cups (875 mL) masala chai, see recipe above, cooled, no milk added
1 cup (250 mL) whipping cream
1 cup (250 g)mascarpone
16 ladies fingers
Ground cinnamon, to garnish
Ground ginger, to garnish
- To make the cardamon pastry cream, heat the milk and half the sugar in a small saucepan over medium heat until starting to boil.
- Meanwhile, in a medium bowl add the eggs, the other half of the sugar, the cardamon and the cornstarch. Whisk until thick.
- Very slowly pour the milk into the egg mixture (keep whisking so the eggs don’t scramble). Add the mixture back into the pot and whisk until the sauce thickens and bubbles and cook another 2 minutes. Whisking the whole time. Remove from heat, strain and let cool.
- Pour cooled chai into a container that you can dip the ladyfingers into.
- Whip the whipping cream.
- Fold 1/3 of the whipped cream into the pastry cream. Fold 1/3 of the whipped cream into the mascarpone. Reserve the last 1/3 of the whipped cream for the top.
- Layering as follows:
- Dip the ladyfingers into the tea and place on the bottom layer of your serving dish. Then, add a layer of mascarpone mixture. Then, add a layer of pastry cream mixture. Then, a dusting of ground cinnamon and ground ginger. Repeat these layers to fill your dish.
- Top with a dollop of whipped cream, and a sprinkle of cinnamon.
- Let sit in the fridge a couple of hours for flavours to meld (but really it can be eaten straight away if you can’t wait).