Mix milk and heavy cream in a small saucepan, steaming on medium heat. Once you see bubbles forming at the edges, add the ginger, chai masala, black tea leaves, and sugar. Let the chai come to a boil, then reduce the heat to low-medium and brew for 5-8 minutes. Keep a close eye; small quantities can burn quickly. Strain into a cup and let it cool completely. Strain once more if milk skin forms on top.

Freeze your metal mixing bowls and hand mixer blades for 15-20 minutes before you begin for the best whipped mascarpone. Add softened mascarpone, chai masala, and 2-3 tablespoons of heavy cream to a large bowl. Beat on medium for 30-45 seconds until a bit fluffy. Add the remaining heavy cream and beat until soft peaks form. Gradually add sugar and continue beating until stiff peaks form.

Dip each ladyfinger into the cooled masala chai for no more than 2-3 seconds. Arrange in a single layer at the bottom of an 8x8-inch dish or loaf pan, without packing too tightly. Spread half the mascarpone cream over the ladyfingers and smooth it. Repeat with a second layer of chai-dipped ladyfingers and top with the remaining mascarpone cream. Smooth the top and keep the edges neat.

Cover the dish with cling film and refrigerate for at least 6 hours; overnight is best. The flavours deepen over time, and the texture sets well with time. Just before serving, dust generously with chai masala. Do not dust in advance, as the spices will absorb moisture and be ruined.