Simmer the chai

• Combine the milk, chai tea leaves and cardamom in a saucepan.
• Simmer on medium-low heat, then strain out the tea leaves, squeezing out the milk.

Make the three-milk mixture

• In a bowl, combine the evaporated milk and sweetened condensed milk.
• Strain in the chai milk and whisk everything together well.

Layer the ladyfingers

• Arrange a tight layer of ladyfingers in the bottom of the serving dish.
• Slowly pour over about half of the chai milk mixture.
• Gently turn the ladyfingers over so both sides soak evenly.

Repeat the layers

• Add a second layer of ladyfingers and pour over the remaining chai milk mixture.
• Turn the ladyfingers gently to soak them evenly.

Chill

• Refrigerate until all the liquid has been absorbed.

Top and garnish

• Spread the freshly whipped cream over the chilled cake.
• Garnish with chopped pistachios and freeze dried strawberries.