Ingredients
- Spinneysfood British Strawberries 2 x 300g
- Cream cheese 840g
- Spinneysfood Fine Grain White Sugar 150g
- Vanilla bean 1 tsp, seeds scraped
- Fresh cream 900ml
- Project Chaiwala Mystic Masala Tea Blend 2 tbsp, finely sieved
- Project Chaiwala Iced Chai with Saffron 2 x 150
- Savoiardi biscuits 250g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Chai masala strawberry tiramisu
Fusion 20 Mins Prep
- Hull and quarter the strawberries and set aside.
- In a large bowl, whisk the cream cheese, sugar and vanilla until smooth, then pour in the cream and whip until thick peaks form. Gently fold through the finely sieved chai powder so it disperses evenly, tasting for preference.
- Pour the iced chai into a shallow bowl. Quickly dip each savoiardi into the chai and arrange a layer in the base of your dish. Spoon over a layer of the cream and smooth it out evenly.
- Arrange ¾ of the strawberries over the cream, pressing them lightly to create a distinct layer.
- Repeat with another layer of chai-soaked biscuits, brushing with extra iced chai to ensure they are soaked throughout. Finish with the remaining cream, smoothing the top.
- Arrange the remaining strawberries in the centre.
- Chill for at least 4 hours, or overnight, until set and sliceable.