Chai Masala Infused Tiramisu

Ingredients:

For the Chai Masala Infused Coffee:

• 1 cup strong brewed coffee or espresso

• 1 tablespoon chai masala powder (blend of cardamom, cinnamon, ginger, cloves, and black pepper)

• 1/4 cup granulated sugar

For the Mascarpone Cream:

• 1 1/2 cups mascarpone cheese, at room temperature

• 3/4 cup powdered sugar

• 3 large eggs, separated

• 1 teaspoon vanilla extract

• 1 tablespoon dark rum or brandy (optional)

For Assembly:

• 1 package ladyfingers (about 24)

• Cocoa powder, for dusting

• Grated dark chocolate or chocolate curls, for garnish

Instructions:

1. Infuse the Coffee: In a shallow dish, combine the hot brewed coffee with chai masala powder and granulated sugar. Stir well until the sugar dissolves and let it cool to room temperature.

2. Prepare the Mascarpone Cream: In a large bowl, beat the egg yolks with powdered sugar until pale and thick. Add the mascarpone cheese, vanilla extract, and rum or brandy (if using). Beat until smooth and well combined.

3. Whip the Egg Whites: In a separate clean bowl, beat the egg whites until stiff peaks form.

4. Fold in Egg Whites: Gently fold the whipped egg whites into the mascarpone mixture until just combined, being careful not to deflate the whites.

5. Assemble the Tiramisu: Dip each ladyfinger briefly in the chai masala-infused coffee, making sure they are moist but not soggy. Arrange a layer of soaked ladyfingers in the bottom of a serving dish.

6. Add Mascarpone Layer: Spread half of the mascarpone cream over the ladyfingers. Repeat with another layer of soaked ladyfingers and the remaining mascarpone cream.

7. Chill: Cover the tiramisu and refrigerate for at least 4 hours, or overnight.

8. Serve: Before serving, dust the top with cocoa powder and garnish with grated dark chocolate or chocolate curls.