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Excerpted from Indian Food Is Easy by Vijaya Selvaraju. Copyright © 2025 Vijaya Selvaraju. Photographs by Tanya Pilgrim. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
Ingredients
- 3 Darjeeling tea bags
- 1½ cups boiling water
- 3 large eggs, separated into yolks
- and whites
- ½ cup granulated sugar
- ⅓ cup finely ground pistachios
- Zest of 1 orange, plus more
- for garnish
- ½ tsp ground cardamom
- 1 cup mascarpone
- 12 ladyfinger biscuits
- 1 cup orange segments
- Cocoa powder, for dusting
- Slivered pistachios, for garnish
Directions
- Place the tea bags in the boiling water and steep for 5 minutes. Remove the tea bags and allow the tea to cool.
- Whisk the egg whites in a stand mixer, or with an electric whisk in a large bowl, until stiff peaks form.
- To a medium bowl, add the sugar and egg yolks and whisk until pale, fluffy, and voluminous. Whisk in the ground pistachios, orange zest, and cardamom. Add the mascarpone and whisk until incorporated. Add a quarter of the egg whites to the mascarpone mixture and gently fold to incorporate. Continue adding, a quarter at a time, and gently folding. The resulting mixture should be voluminous, light, and fluffy.
- Split the biscuits in half. Dip 2 of the biscuit halves quickly in the cooled tea, and layer at the bottom of a whiskey glass. Top with a generous dollop of cardamom orange cream and arrange a couple of orange segments on top so that they cover the surface of the cream.
- Quickly dip 2 more pieces of biscuit and layer on top, followed by more cardamom orange cream. Repeat this process 1 more time and fill the glass with the cardamom orange cream, heaping the cream to overfill the glass. Using a bench scraper or pastry knife, scrape off the excess cream so that a clean, smooth top forms.
- Dust with cocoa until completely covered and garnish with slivered pistachios and some freshly grated orange zest. Repeat the process with the remaining ingredients to make 4 tiramisu cups in all.
- Refrigerate for a minimum of 3 to 4 hours to let the cookies soften before serving.