Serves 1
Directions
- 1In a blender, blitz the dark brown sugar, granulated sugar and Thai tea until it becomes a fine powder.
- 2Add the blitzed sugar + Thai tea mixture to the egg yolks and place over a double boiler.
- 3Whisk until doubled in size.
- 4Add the vanilla and salt and set aside.
- 5To another bowl, add the mascarpone and heavy cream.
- 6Whip until medium peaks form about 5 mins.
- 7Add the egg yolk mixture to the cream and gently fold until incorporated.
- 8Steep the Thai tea with 1 1/2 cup hot water and let it sit for 5 mins.
- 9Strain well.
- 10Dip each ladyfinger into the thai tea soak and cover the bottom layer of the baking dish.
- 11Add 1/2 of the cream mixture and evenly spread over using a spatula.
- 12Repeat steps 1-2 once more.
- 13Chill for at least 5 hours, ideally overnight.
- 14Before serving, dust with finely powdered Thai tea or coco powder.
Ingredients
- 3 egg yolks
- 50 g dark brown sugar
- 30 g granulated sugar
- 6 g Thai tea leaves
- 0.5 tsp vanilla
- 1 Pinch salt
- 230 g mascarpone
- 300 g heavy cream, chilled
- 1 pack ladyfingers
- 28 g Thai tea leaves
- 1.5 cup hot water
- 2 tsp dark brown sugar
Equipment
deep baking dishblenderdouble boilerbowlspatula
Tips
- Do not over-whip the mascarpone and heavy cream mixture, otherwise it will become grainy.
- Chill the tiramisu for at least 5 hours, ideally overnight.
Related recipes
Eggplant Parmesan Pie
Italian · Dessert
Hot Chocolate Tiramisu
Italian · Dessert
Amaretti
Italian · Dessert
Limoncello
Italian · Dessert
Coffee Tiramisu Hack
Italian · Dessert
sourdough cinnamon roll focaccia
Italian · Dessert
No-Bake Chocolate Lasagna
Italian · Dessert5m
Gelato di pesche e banane
Italian · Dessert4h
Tiramisu
Italian · Dessert10m
TIRAMISU AL TÉ MATCHA
Italian · Dessert1h 30m
Tiramisu aux fraises
Italian · Dessert3h 20m
Low Calorie Garlic Parmesan Chicken
Italian · Dessert12m