Thai Brown Sugar Milk Tea Tiramisu
Thai Brown Sugar Milk Tea Tiramisu
Ingredients
For the Thai Milk Tea Soak
- 1/4 cup Thai tea mix
- 1 cup hot water
- 1/4 cup granulated sugar
For the Brown Sugar Mascarpone Cream
- 8 ounces mascarpone cheese, chilled
- 1 1/2 cups heavy cream, chilled
- 1/2 cup light brown sugar, packed
- 1 teaspoon vanilla extract
- 2 tablespoons Thai tea concentrate, (from the soak mixture)
For Assembly
- 24 ladyfingers, approximately 24, depending on dish size
- 2 tablespoons cocoa powder, for dusting
Instructions
- 1
Prepare the Thai Milk Tea Soak: In a heatproof bowl, combine the Thai tea mix and hot water. Steep for 5 minutes, then strain the tea leaves, pressing to extract all liquid. Discard the tea leaves. Stir in the granulated sugar until dissolved. Let the tea cool completely. Once cool, reserve 2 tablespoons of this concentrate for the mascarpone cream.
⏱️ 10 min
- 2
Prepare the Brown Sugar Mascarpone Cream: In a large bowl, combine the chilled mascarpone cheese, chilled heavy cream, packed light brown sugar, vanilla extract, and the reserved 2 tablespoons of Thai tea concentrate. Using an electric mixer, beat on medium-high speed until the mixture is thick, fluffy, and holds soft peaks. Be careful not to overbeat, as mascarpone can curdle.
⏱️ 10 min
- 3
Assemble the Tiramisu: Quickly dip each ladyfinger into the cooled Thai milk tea soak, ensuring it is moistened but not soggy. Arrange a single layer of soaked ladyfingers at the bottom of an 8x8 inch (or similar size) glass baking dish. You may need to break some ladyfingers to fit.
⏱️ 5 min
- 4
Spread half of the brown sugar mascarpone cream evenly over the first layer of ladyfingers.
⏱️ 2 min
- 5
Repeat with another layer of soaked ladyfingers, followed by the remaining brown sugar mascarpone cream. Smooth the top surface with an offset spatula or the back of a spoon.
⏱️ 3 min
- 6
Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the tiramisu to set.
⏱️ 240 min
- 7
Just before serving, dust the top generously with cocoa powder using a fine-mesh sieve. Cut into squares and serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Thai Brown Sugar Milk Tea Tiramisu
Ingredients
For the Thai Milk Tea Soak
- 1/4 cup Thai tea mix
- 1 cup hot water
- 1/4 cup granulated sugar
For the Brown Sugar Mascarpone Cream
- 8 ounces mascarpone cheese, chilled
- 1 1/2 cups heavy cream, chilled
- 1/2 cup light brown sugar, packed
- 1 teaspoon vanilla extract
- 2 tablespoons Thai tea concentrate, (from the soak mixture)
For Assembly
- 24 ladyfingers, approximately 24, depending on dish size
- 2 tablespoons cocoa powder, for dusting
Instructions
- 1
Prepare the Thai Milk Tea Soak: In a heatproof bowl, combine the Thai tea mix and hot water. Steep for 5 minutes, then strain the tea leaves, pressing to extract all liquid. Discard the tea leaves. Stir in the granulated sugar until dissolved. Let the tea cool completely. Once cool, reserve 2 tablespoons of this concentrate for the mascarpone cream.
⏱️ 10 min - 2
Prepare the Brown Sugar Mascarpone Cream: In a large bowl, combine the chilled mascarpone cheese, chilled heavy cream, packed light brown sugar, vanilla extract, and the reserved 2 tablespoons of Thai tea concentrate. Using an electric mixer, beat on medium-high speed until the mixture is thick, fluffy, and holds soft peaks. Be careful not to overbeat, as mascarpone can curdle.
⏱️ 10 min - 3
Assemble the Tiramisu: Quickly dip each ladyfinger into the cooled Thai milk tea soak, ensuring it is moistened but not soggy. Arrange a single layer of soaked ladyfingers at the bottom of an 8x8 inch (or similar size) glass baking dish. You may need to break some ladyfingers to fit.
⏱️ 5 min - 4
Spread half of the brown sugar mascarpone cream evenly over the first layer of ladyfingers.
⏱️ 2 min - 5
Repeat with another layer of soaked ladyfingers, followed by the remaining brown sugar mascarpone cream. Smooth the top surface with an offset spatula or the back of a spoon.
⏱️ 3 min - 6
Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the tiramisu to set.
⏱️ 240 min - 7
Just before serving, dust the top generously with cocoa powder using a fine-mesh sieve. Cut into squares and serve immediately.
⏱️ 2 min