Rusk Karak Tiramisu

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Ingredients

• 4 egg yolks

• 1/3 cup sugar

• vanilla

• 250g mascarpone

• 1 cup whipping cream

• 1/4 tsp cardamom

• 200 g rusk

• 1 1/2 cup karak (chai)

• white chocolate, to decorate

• cinnamon, to dust

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Method

• Using a bain-marie over low heat, mix the egg yolks and sugar in a bowl constantly until it thickens. Remove the mixture from the heat and set aside.

• Whisk the cream until it reaches stiff peaks.

• Add the mascarpone, vanilla, and cardamom to the yolk mixture and mix.

• Fold in the whipped cream in three intervals.

• Dip the rusk in karak and lay it in a 9 in square pyrex. Add half of the cream, a second layer of the rusk dipped in karak, then the rest of the cream.

• Top with grated white chocolate and cinnamon.

• Chill in the refrigerator for 4 hours or overnight.