A spicy Indian twist to the classic Italian dessert.

Arun Subramanian


  1. 5 numbers Egg yolks
  2. 350 grams cream Double
  3. 1 cup Water
  4. 2 teaspoons Ginger (grated)
  5. 4 pods cardamom Green
  6. 120 grams Sugar
  7. 30 grams Flour
  8. 2 cups Water
  9. 2 teaspoons Tea leaves / powder (strong)
  10. 3 pods cardamom Green
  11. 2 Cloves pieces
  12. 1 inch Cinnamon piece
  13. 1 pinch Nutmeg (grated)
  14. 50 grams Sugar
  15. 1/2 cup Dark rum
  16. 1/2 cup chocolate White shavings
  17. 1/2 cup Dark chocolate shavings
  18. 10 numbers raspberries Fresh (optional)
  19. 1 mint Fresh (optional)
  20. 1 pack Lady fingers (the crispy kind)


1440 mins
  1. Add Photo

    Boil 250gms of the cream, water, ginger, cardamom pods and 85gms of the sugar

  2. Add Photo

    In a pan, whisk egg yolks, the remaining sugar, the remaining cream and flour until well incorporated with no lumps

  3. Add Photo

    Add hot cream mixture little by little to the egg while whisking continuously

  4. Add Photo

    Boil this solution on low heat stirring continuously

  5. Add Photo

    Once thickened, sieve custard, wrap in cling wrap and refrigerate for at least 2-3 hours

  6. Add Photo

    For soaking solution, take all except rum in a pan and boil for 2-3 mins

  7. Add Photo

    Sieve, cool and stir in rum

  8. Add Photo

    Arrange alternate layers of soaked biscuits and custard and refrigerate overnight

  9. Add Photo

    Garnish with chocolate shavings, raspberries and mint

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