|1||rooibos tea bag — chai flavour|
|1||water — boiled|
|750 g||cream cheese|
|250 ml||cream — chilled and whipped to stiff peaks|
|30 ml||van der hum liqueur|
|1||Pack Boudoir Biscuits — broken into pieces|
|cocoa powder — to dust|
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.