Step 1

Preheat the oven to 350ºF (180ºC). Grease and line a half-sheet baking tray with oil and parchment paper

Step 2

In a stand mixer combine the 6 eggs and sugar. Whisk the mixture on high speed until ribbon stage. The eggs should be pale, light, and fluffy.

Step 3

In a separate bowl, add the flour and baking powder. Stir to combine.

Step 4

Sift half the flour mixture into the eggs. Gently fold to combine. Sift in the remaining flour, and fold to combine, trying not to over mix the batter.

Step 5

Pour the batter into the pan and lightly spread to fill the sheet tray. Bake the cake for 20-25 until golden brown and the cake springs back to the touch. (it's okay to over bake this because we'll be soaking the cake)

Step 6

Let the sponge cool completely before assembly.

Step 1

In the bowl of a stand mixer (by hand, or with a hand mixer), add the mascarpone and cream cheese. Whip until smooth.

Step 2

Add in the sugar, heavy cream, and vanilla. Whip until soft peaks, scraping down the sides of the bowl.

Step 1

For the Spice Mix

Step 1

Open 4 chai tea bags and grind in a spice grinder until a fine powder.

Step 2

Mix the finely ground chai tea with the chai spice.

Step 3

For the Assembly

Step 1

For a 9 x 13 in pan, take the cooled sponge cake and cut it in half. Add ~50 ml of strong espresso to the bottom of the pan.

Step 2

Place the sponge into the pan to soak up the coffee. Brush the top of the cake with more espresso.

Step 3

Add half of the whipped mascarpone cream to the pan. Dust the cream lightly with a layer of the chai spice mixture.

Step 4

With the other half of the sponge cake, brush the top with more of the espresso. Place the cake, coffee soak-side down, onto the cream and spice. Soak the top of the cake with the rest of the espresso.

Step 5

Add the remaining mascarpone cream to the top and dust with more chai spice mixture.

Step 6

Let the tiramisu sit in the fridge for at least 1-2 hours to soften and hydrate. Then enjoy!