Create a wonderfully soft and moist No Bake Chai Tres Leches Cake with a gentle chai flavor using just 7 ingredients and about 15 minutes of work.
- 1 cup milk (240g)
- 2-4 tbsp chai (loose tea), depending on desired strength (I used 2 tbsp)*
- 1/4 tsp cardamom powder*
- Roughly 3/4th of a 14 oz can sweetened condensed milk (300g)*
- 1 14 oz can evaporated milk (400g)
- About 35-40 ladyfingers (approximately 1.5 packs with 24 ladyfingers each)*
- 1 1/2 cups heavy cream (360g) for decoration
- Optional: freeze-dried strawberries and pistachios for decoration
- In a saucepan, simmer milk, chai, and cardamom on medium-low heat for 3-5 minutes to create the chai base.
- Prepare the three-milk mixture by whisking the evaporated milk, sweetened condensed milk, and strained chai in a bowl. Taste and adjust the flavor according to your preference.
- In a clean 7x11" dish, tightly stack ladyfingers to form a layer, trimming to fill gaps.
- Using a 1/4 cup measure, drench the ladyfingers with half of the chai mixture, ensuring each is soaked. Don't worry if it looks like a lot; the ladyfingers will absorb it.
- Wait 10-20 minutes for the ladyfingers to soak up most of the chai mixture.
- Repeat the process with a second layer of ladyfingers.
- Refrigerate the dish for about 2 hours.
- Whip the heavy cream to stiff peaks while it's chilling.
- Spread half of the whipped cream on top of the ladyfingers and use an offset spatula for an even layer.
- Use the remaining cream for dollops, piping with a French star tip.
- Decorate with crushed freeze-dried strawberries and chopped pistachios.
- Serve and relish every bite!
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