As a self-proclaimed tea and coffee aficionado, it’s no surprise that tiramisu tops my ranking of favorite desserts. It’s easy to make at home, features just a few ingredients and derives most of its flavor from spongy biscuits called ladyfingers that are dipped in coffee for a rich, melt-in-your-mouth texture.
I decided to turn to Thai tea, which is strong in flavor and pairs well with the creamy and sweet, to recreate this Italian classic. Reinventing a glass of Thai tea over sweet milk in tiramisu form was surprisingly simple, really delicious and still a great complement to a cup of coffee.
Thai Tea Tiramisu
- Prep Time:30 minutes
- Cook Time:60 minutes
- Total Time:90 minutes
- Servings:4-6
- Easy
- 1 dozen ladyfingers
- 1 cup brewed Thai tea
- 3 large eggs
- 3 tablespoon sweetened condensed milk
- 1 tablespoon sugar
- 8 oz mascarpone cheese
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup white chocolate morsels
- 4-6 mason jars, depending on size. I used 16 oz jars.
Ingredients
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Step 1
Assemble ingredients. Thai tea, or ceylon tea, can usually be found at local Asian markets. I ordered a huge bag of looseleaf tea from Amazon here.
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Step 2
Mix the egg yolks, condensed milk and sugar in a bowl or large pan. Mix until smooth.
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Step 3
Fill a pot with water and bring it to a boil. Put heat on medium and place the pan or bowl with eggs, sugar and milk on top (poor student’s version of a double broiler, if you don’t have one!). Add the mascarpone cheese and whisk for 10 minutes before taking the mixture off the heat.
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Step 4
Brew your Thai tea and mix two tbsp. into the mixture. Refrigerate the mixture for 1 hour to set.
#SpoonTip: Depending on your preferences, add more or less Thai tea for color and taste.
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Step 5
Grab your mason jars and have them ready. Take your ladyfingers and cut them in half.
#SpoonTip: Use a knife to make a cut in the middle of each ladyfinger and then break in half.
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Step 6
Take each ladyfinger and dip really quickly into Thai tea. It shouldn’t come out too soggy or spongy and the middle of the biscuit should still be relatively hard.
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Step 7
Place each dipped ladyfinger into a mason jar, making sure that each layer is filled evenly.
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Step 8
Layer dipped ladyfingers with your Thai tea mascarpone cream until the jar is filled. Top off with white chocolate bits (I just chopped up a bar of chocolate, but feel free to buy chocolate chips).