Add the milk, chai and cardamom to a saucepan and simmer on medium low heat for 3-5 minutes to make the chai
Prepare three milk mixture by whisking together the evaporated milk, sweetened condensed milk and strained chai (make sure to squeeze out all the milk) in a bowl. Taste and adjust the flavor per your liking
In a clean dish (I used a 7x11" dish), stack ladyfingers tightly to create one layer. Fill any gaps by trimming ladyfingers.
Using a ¼ cup measure, start drenching the ladyfingers. Make sure you get every one of them. You will use half of the chai mixture here. Don't worry if it looks like a lot, the ladyfingers will soak up the mixture
Wait 10-20 minutes for the ladyfingers to soak up most of the chai mixture
Repeat with the second layer of ladyfingers
Place the dish in the fridge for ~2 hours
In the meanwhile, whip up heavy cream to stiff peaks
Spread half of the heavy cream on top of the ladyfingers, using an offset spatula to even it out
Pipe the other half in dollops using a French star tip
Decorate with crushed freeze dried strawberries and chopped pistachios
Serve and enjoy!
