In a pot or pan, add the sugar and place this over medium heat.

Keep heating this, whiles constantly mixing, until all the sugar has melted and turned an amber colour.

Take this off the heat and add the butter, mix this in. Then whiles mixing, pour in the cream.

Now mix in the salt.

Place this back onto medium heat and let the caramel simmer for about 1-2 minutes, just so it can thicken slightly.

Pour this through a sieve to get out any lumps, then leave aside to cool down.

In a pot, add all the ingredients for the chai. Place this onto medium heat and let it come to a boil.

Once it comes to a boil, lower the heat then let it simmer for about 5 minutes.

Now take it off and pour this through a sieve. Leave this aside.

Once the caramel has cooled, we can move onto making the mascarpone mixture.

In a large bowl, whip the double cream until you get firm peaks. Leave aside.

In a separate large bowl, using a clean whisk or whisk attachment, start whipping your egg whites. Once they become foamy, sprinkle in the first 40g of sugar, whiles still whipping. Once all the sugar has been added, whip until you get stiff peaks. Leave this aside too.

In a pot, add some water and place this onto medium heat. Let this come to a simmer.

Now in another separate large bowl, add the egg yolks, the second 40g of sugar and the salt. Whisk these together, then place this bowl on top of your pot. Make sure that the simmering water isn't touching the bottom of the bowl. If it is, pour some of the water out.

Keep whisking for about 5 minutes. The mixture should lighten in colour and the sugar will have dissolved after 5 minutes. During this process, make sure that the water underneath is simmering, NOT BOILING. If it is, lower the heat. We don't want the egg yolks to get too hot.

Take this bowl off the heat, then add the mascarpone, 150g of your cooled caramel and the cardamom powder. Whisk all this together until smooth.

Add half of your whipped cream and gently whisk this in. Now mix in the rest of the whipped cream.

Add half of the whipped egg whites into this, fold these in. Then add the remaining whipped egg whites and fold these in too, until you can no longer see any lumps or steaks of egg whites.

You want to assemble your tiramisu in a square 9 inch cake tin or dish.

Get a sponge finger and dip this into your chai. You don't want to soak it, just do a quick dip on both sides, then place this into your tin. Keep repeating this until you've got a layer of sponge fingers in your tin.

Add half of your mascarpone mixture on top of your sponge finger layer. Spread this out.

Now dip more sponge fingers into the chai and arrange this on top of the mascarpone layer. Then add the rest of the mascarpone mixture and spread this out.

Add a few dollops of your caramel on top, then use a skewer or knife to swirl this around.

Leave this in your fridge to set overnight. Then the next day, cut into it and enjoy!