The perfect make-ahead dessert for any summer gathering, Tea Chocolate Raspberry Lush is every bit as delicious as its name suggests. Layers of tea-infused chocolate custard, sweet cream cheese filling, fresh raspberry topping, and a buttery nut crust come together to create a rich yet refreshing dessert that’s ideal for tea parties, family gatherings, and warm-weather entertaining.
://tasteofenglishtea.files.wordpress.com/2014/06/blog-tea-chocolate-raspberr.gif”>
.com/2014/06/blog-tea-chocolate-raspberr.gif” alt=”Tea Chocolate Raspberry Lush dessert with layers of chocolate chai custard, cream cheese, and raspberry topping” width=”450″ height=”478″ />
Tea Chocolate Raspberry Lush (photo by Janet Sanchez)
Prepare the Nut Crust
Preheat oven to 325°F (163°C).
Ingredients
- 1 cup finely chopped cashews (or pecans, walnuts, or macadamia nuts)
- 1 cup all-purpose flour
- ½ cup butter
Instructions
Combine all ingredients in a food processor until crumbly. Alternatively, mix by hand using a pastry cutter or fork until the butter is evenly incorporated.
Press the mixture evenly into a greased 11 x 9-inch baking dish.
Bake for 20–25 minutes or until lightly golden. Allow the crust to cool completely before adding the next layer.
Make the Tea-Infused Chocolate Chai Layer
Ingredients
- 2½ cups milk
- 2 tablespoons Masala Chai tea
- 1 teaspoon vanilla extract
- 6 ounces semisweet chocolate (approximately 63% cocoa)
- 6 egg yolks
- ½ cup sugar
- 1 tablespoon cornstarch
Instructions
Heat the milk until it reaches a gentle simmer. Add the Masala Chai tea and steep for approximately 5 minutes. Strain if desired.
Using a double boiler or a heat-safe bowl over simmering water, melt the chocolate with the vanilla extract and 2 tablespoons of the chai-infused milk.
Gradually whisk in the remaining chai milk and return the mixture to gentle heat.
In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until smooth.
Slowly temper the egg mixture by whisking in about ¼ cup of the hot chocolate mixture. Then gradually whisk the tempered eggs back into the saucepan.
Cook over medium-low heat, whisking constantly, until the mixture thickens to a pudding-like consistency, approximately 3–5 minutes.
Remove from heat, transfer to a bowl, cover, and refrigerate for about 1 hour.
Prepare the Cream Cheese Layer
Ingredients
- 8 ounces cream cheese
- 1 cup powdered sugar
- ½ teaspoon vanilla extract
- 4 cups whipped topping (such as Cool Whip)
Instructions
Beat together the cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
Fold in 2 cups of the whipped topping.
Spread the cream cheese mixture evenly over the cooled crust.
Combine the chilled chocolate chai layer with the remaining 2 cups of whipped topping and spread evenly over the cream cheese layer.
Refrigerate while preparing the raspberry topping.
Make the Fresh Raspberry Topping
Ingredients
- 16 ounces fresh raspberries
- ½ cup sugar
- ⅛ cup cornstarch
- ¼ cup apple cider (or orange juice or brewed tea)
Instructions
Combine the raspberries and cider in a saucepan and cook over medium-low heat for approximately 15 minutes, until the berries soften.
Mash or blend the berries, then strain to remove the seeds.
Return the raspberry puree to the saucepan.
Mix together the sugar and cornstarch, then whisk into the puree.
Cook until thickened, stirring frequently to prevent scorching.
Allow the mixture to cool slightly, then spread evenly over the chocolate layer.
Chill and Serve
Refrigerate the assembled dessert for at least 8 hours or overnight before serving.
Optional Garnishes
- Chocolate shavings
- Chocolate drizzle
- Whipped cream
- Fresh raspberries
Tea Pairing Suggestions
This dessert pairs especially well with:
- Masala Chai tea
- English Breakfast tea
- Assam black tea
- Chocolate-flavored black tea blends
- Raspberry herbal tea
- Vanilla rooibos tea
Yield
Serves 10–12 people.
The combination of chai-spiced chocolate, tart raspberries, creamy filling, and buttery crust makes this an exceptional make-ahead dessert for afternoon tea, summer parties, and special occasions.
See more tea recipes, tea-party desserts, and baking articles by Janet Sanchez.
© Online Stores, Inc., and The English Tea Store Blog. Unauthorized use is prohibited. Excerpts allowed with proper credit.
Leave a Reply