Brew the chai

• Brew a strong chai tea and let it cool completely.

Whip the yolks with the mascarpone

• Whisk the egg yolks with the sugar until pale and fluffy.
• Fold in the mascarpone until smooth.

Whip the cream and egg whites

• Whip the cold heavy cream to soft peaks.
• Beat the egg whites to stiff peaks.
• Fold the cream and then the egg whites into the mascarpone mixture, gently, until light and airy.

Dip the ladyfingers

• Dip each ladyfinger briefly into the cooled chai, one at a time, so they soften without falling apart.

Assemble the tiramisu

• Line the bottom of a dish with a layer of dipped ladyfingers.
• Spread half of the chai mascarpone cream over them.
• Repeat with a second layer of ladyfingers and the remaining cream.

Chill and dust

• Refrigerate until set and firm.
• Dust the top with ground cinnamon just before serving.