2 tablespoons black tea leaves, such as English breakfast
½ cup sugar
For Flavored Mascarpone:
1 cup mascarpone cheese
1 cup heavy cream
½ cup icing sugar
1 teaspoon vanilla extract
To Assemble:
24 ladyfinger biscuits
¼ cup cocoa powder, for dusting
½ cup finely chopped pistachios or almonds (optional)
Directions:
For Masala Chai Syrup:
Bring 2 cups of water to a boil in a saucepan. Add all the ingredients, except for sugar, and simmer for 5 minutes. Stir in sugar until dissolved and simmer for another 5 minutes. Strain syrup, then set aside to cool completely.
For Flavored Mascarpone:
Combine all ingredients in a large mixing bowl. Whisk together until smooth and creamy. Set aside.
For Assembly:
Dip a ladyfinger into the cooled syrup. (Do not soak them, just a quick dip to absorb some flavor.) Place it in a 6*12-inch dish (or use individual serving glasses). Repeat with more ladyfingers until the bottom of the dish is fully covered. Spread a layer of the mascarpone mixture on top, using about half of it.
Repeat with another layer of ladyfingers and mascarpone.
Cover and refrigerate for at least 4 hours, preferably overnight, to allow flavors to meld.
To serve, top the tiramisu with a dusting of cocoa powder. Garnish with pistachios or almonds (if using).
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