EasySaladVeganVegetarian
Moroccan-Spiced Nourish Bowl
15 min prep·35 min cook
2 servings
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A fusion dessert blending the flavors of strong karak masala chai and classic tiramisu, layered with soaked cake rusks, saffron-infused mascarpone cream, and crushed pistachios.
In a mortar and pestle, crush the ginger, cardamom pods, black peppercorns, cloves, and cinnamon stick into a rough paste.
In a saucepan, combine water, tea bags, and the crushed spice paste. Bring to a boil and simmer until deeply spiced.
Pour in the milk and continue simmering until rich and fragrant. Strain the karak chai and set aside to cool slightly.
Finely crush the saffron with a pinch of sugar and bloom with an ice cube or cold water.
Whip egg whites in a stand mixer until stiff peaks form, then transfer to a separate bowl.
Beat egg yolks with sugar until pale and creamy. Add mascarpone and the bloomed saffron, mixing until smooth.
Gently fold the whipped egg whites into the mascarpone mixture until light and combined.
Arrange a layer of cake rusks in the bottom of a serving dish. Generously pour cooled karak chai over the rusks until well soaked.
Spread half of the saffron mascarpone cream evenly over the soaked rusks.
Repeat with a second layer of cake rusks, soak with more chai, and top with the remaining cream.
Cover the top with a generous layer of crushed pistachios. Refrigerate until chilled and set before serving.
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