Thai tea brown sugar tiramisu

Serves 1
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Directions

  1. 1In a blender, blitz the dark brown sugar, granulated sugar and Thai tea until it becomes a fine powder.
  2. 2In a blender, blitz the dark brown sugar, granulated sugar and Thai tea until it becomes a fine powder.
  3. 3In a blender, blitz the dark brown sugar, granulated sugar and Thai tea until it becomes a fine powder.
  4. 4Add the blitzed sugar + Thai tea mixture to the egg yolks and place over a double boiler.
  5. 5Add the blitzed sugar + Thai tea mixture to the egg yolks and place over a double boiler.
  6. 6Add the blitzed sugar + Thai tea mixture to the egg yolks and place over a double boiler.
  7. 7Whisk until doubled in size.
  8. 8Whisk until doubled in size.
  9. 9Whisk until doubled in size.
  10. 10Add the vanilla and salt and set aside.
  11. 11Add the vanilla and salt and set aside.
  12. 12Add the vanilla and salt and set aside.
  13. 13To another bowl, add the mascarpone and heavy cream.
  14. 14To another bowl, add the mascarpone and heavy cream.
  15. 15To another bowl, add the mascarpone and heavy cream.
  16. 16Whip until medium peaks form about 5 mins.
  17. 17Whip until medium peaks form about 5 mins.
  18. 18Whip until medium peaks form about 5 mins.
  19. 19Add the egg yolk mixture to the cream and gently fold until incorporated.
  20. 20Add the egg yolk mixture to the cream and gently fold until incorporated.
  21. 21Add the egg yolk mixture to the cream and gently fold until incorporated.
  22. 22Steep the Thai tea with 1 1/2 cup hot water and let it sit for 5 mins.
  23. 23Steep the Thai tea with 1 1/2 cup hot water and let it sit for 5 mins.
  24. 24Steep the Thai tea with 1 1/2 cup hot water and let it sit for 5 mins.
  25. 25Strain well.
  26. 26Strain well.
  27. 27Strain well.
  28. 28Dip each ladyfinger into the thai tea soak and cover the bottom layer of the baking dish.
  29. 29Dip each ladyfinger into the thai tea soak and cover the bottom layer of the baking dish.
  30. 30Dip each ladyfinger into the thai tea soak and cover the bottom layer of the baking dish.
  31. 31Add 1/2 of the cream mixture and evenly spread over using a spatula.
  32. 32Add 1/2 of the cream mixture and evenly spread over using a spatula.
  33. 33Add 1/2 of the cream mixture and evenly spread over using a spatula.
  34. 34Repeat steps 1-2 once more.
  35. 35Repeat steps 1-2 once more.
  36. 36Repeat steps 1-2 once more.
  37. 37Chill for at least 5 hours, ideally overnight.
  38. 38Chill for at least 5 hours, ideally overnight.
  39. 39Chill for at least 5 hours, ideally overnight.
  40. 40Before serving, dust with finely powdered Thai tea or coco powder.
  41. 41Before serving, dust with finely powdered Thai tea or coco powder.
  42. 42Before serving, dust with finely powdered Thai tea or coco powder.

Ingredients

  • 3 egg yolks
  • 3 egg yolks
  • 3 egg yolks
  • 50 g dark brown sugar
  • 50 g dark brown sugar
  • 50 g dark brown sugar
  • 30 g granulated sugar
  • 30 g granulated sugar
  • 30 g granulated sugar
  • 6 g Thai tea leaves
  • 6 g Thai tea leaves
  • 6 g Thai tea leaves
  • 0.5 tsp vanilla
  • 0.5 tsp vanilla
  • 0.5 tsp vanilla
  • 1 Pinch salt
  • 1 Pinch salt
  • 1 Pinch salt
  • 230 g mascarpone
  • 230 g mascarpone
  • 230 g mascarpone
  • 300 g heavy cream, chilled
  • 300 g heavy cream, chilled
  • 300 g heavy cream, chilled
  • 1 pack ladyfingers
  • 1 pack ladyfingers
  • 1 pack ladyfingers
  • 28 g Thai tea leaves
  • 28 g Thai tea leaves
  • 28 g Thai tea leaves
  • 1.5 cup hot water
  • 1.5 cup hot water
  • 1.5 cup hot water
  • 2 tsp dark brown sugar
  • 2 tsp dark brown sugar
  • 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.