In a small saucepan on medium/ heat add all the chai ingredients.

Bring the chai to a boil and then simmer on low/medium for 5 minutes.

Remove from heat and let it steep for 10 minutes.

Strain into a medium bowl through a fine mesh strainer and let it cool to room temperature.

Using a whisk, mix the mascarpone and powdered sugar slowly until creamy. This takes about 1 minute.

Then add the thickened cream and whisk until stiff peaks form. I find it takes about a minute if I use an electronic whisk.

Dip three pieces of the ladyfingers (each of the biscuits are already broken into three. So this is really 1 biscuit, broken into 3 pieces) into the chai. You want 1-2 seconds on each side, any more time and they will get soggy.

Then place at the bottom of the glass in 1 layer.

Top with 2 heaped tablespoons of the mascarpone mix and use a spoon to even this layer a bit.

Repeat the previous 2 steps 2 – 3 times depending on the height of your glass.

Cover all the glasses with clingwrap and refrigerate for at least 6 hours or overnight.

When ready to serve, dust the top with cocoa powder and add some grated dark chocolate. You can even add some chai syrup for a bit of a kick!