Rooibos chai tiramisu



Ingredients 9
Servings 6
Time 25 minutes

Ingredients

  • 1
    chai rooibos teabag
  • 1
    boiling water
  • 250
    ml
    sugar
  • 750
    g
    cream cheese
  • 250
    ml
    cream, chilled and stiffly whipped
  • 180
    ml
    sugar
  • 30
    ml
    Van Der Hum liqueur
  • 1
    packet, boudoir biscuits, broken into pieces
  • cocoa powder for dusting
 

Method

overnight
 

Elna Mattheus of Faerie Glen, Pretoria, uses chai tea to make tiramisu. Spoon the mixture into colourful teacups for a pretty effect.

1. Cover the teabag with the boiling water and leave to draw for 10 minutes or until strong. Remove the bag. Add the 250 ml (1 c) sugar, stirring until dissolved.

2. Mix the cream cheese, half the cream, the 180 ml (¾ c) sugar and liqueur.

3. Dip the boudoir biscuits in the rooibos and arrange a layer in each cup. Spoon a layer of the cream cheese mixture on top. Repeat the layers until the cups are full. Chill overnight.

4. Spoon the remaining cream on top and dust with cocoa before serving.




 

Read more on: rooibos  |  tiramisu  |  chai
 

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