Thai Tea Brown Sugar Tiramisu
Thai Tea Brown Sugar Tiramisu
Ingredients
For the Thai Tea Brown Sugar Mascarpone Cream
- 3 egg yolks
- 50 g dark brown sugar
- 30 g granulated sugar
- 6 g Thai tea leaves
- 1/2 teaspoon vanilla
- 1 pinch salt
- 230 g mascarpone
- 300 g heavy cream, chilled
For the Thai Tea Soak
- 28 g Thai tea leaves
- 1 1/2 cup hot water
- 2 teaspoons dark brown sugar
Other Ingredients
- 1 pack ladyfingers
- as needed finely powdered Thai tea or cocoa powder, for dusting
Instructions
- 1
In a blender, blitz the 50g dark brown sugar, 30g granulated sugar, and 6g Thai tea leaves until it becomes a fine powder.
⏱️ 2 min
- 2
Add the blitzed sugar and Thai tea mixture to the egg yolks in a heatproof bowl. Place the bowl over a double boiler (ensure the bottom of the bowl does not touch the water). Whisk continuously until the mixture doubles in size and becomes pale and thick.
⏱️ 5 min
- 3
Remove the bowl from the double boiler. Add the 1/2 teaspoon vanilla and a pinch of salt to the egg yolk mixture and set aside to cool slightly.
⏱️ 1 min
- 4
In a separate large bowl, combine the 230g mascarpone and 300g chilled heavy cream. Whip with an electric mixer until medium peaks form, approximately 5 minutes. Be careful not to over-whip, as this can make the cream grainy.
⏱️ 5 min
- 5
Gently fold the cooled egg yolk mixture into the whipped mascarpone and cream until just incorporated. Do not overmix.
⏱️ 3 min
- 6
To prepare the Thai tea soak, steep the 28g Thai tea leaves in 1 1/2 cups hot water for 5 minutes. Strain the tea well to remove the leaves, then stir in the 2 teaspoons dark brown sugar until dissolved.
⏱️ 6 min
- 7
Begin assembly by dipping each ladyfinger into the prepared Thai tea soak for a few seconds (do not over-soak). Arrange the soaked ladyfingers to cover the bottom layer of a deep baking dish.
⏱️ 5 min
- 8
Evenly spread half of the mascarpone cream mixture over the layer of ladyfingers using a spatula.
⏱️ 2 min
- 9
Repeat steps 7 and 8, creating a second layer of soaked ladyfingers and topping it with the remaining mascarpone cream mixture.
⏱️ 7 min
- 10
Cover the baking dish and chill the tiramisu in the refrigerator for at least 5 hours, or ideally overnight, to allow the flavors to meld and the dessert to set.
- 11
Before serving, dust the top of the tiramisu with finely powdered Thai tea or cocoa powder, as desired. Slice and enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Thai Tea Brown Sugar Tiramisu
For the Thai Tea Brown Sugar Mascarpone Cream
- 3 egg yolks
- 50 g dark brown sugar
- 30 g granulated sugar
- 6 g Thai tea leaves
- 1/2 teaspoon vanilla
- 1 pinch salt
- 230 g mascarpone
- 300 g heavy cream, chilled
For the Thai Tea Soak
- 28 g Thai tea leaves
- 1 1/2 cup hot water
- 2 teaspoons dark brown sugar
Other Ingredients
- 1 pack ladyfingers
- as needed finely powdered Thai tea or cocoa powder, for dusting
Instructions
- 1
In a blender, blitz the 50g dark brown sugar, 30g granulated sugar, and 6g Thai tea leaves until it becomes a fine powder.
⏱️ 2 min - 2
Add the blitzed sugar and Thai tea mixture to the egg yolks in a heatproof bowl. Place the bowl over a double boiler (ensure the bottom of the bowl does not touch the water). Whisk continuously until the mixture doubles in size and becomes pale and thick.
⏱️ 5 min - 3
Remove the bowl from the double boiler. Add the 1/2 teaspoon vanilla and a pinch of salt to the egg yolk mixture and set aside to cool slightly.
⏱️ 1 min - 4
In a separate large bowl, combine the 230g mascarpone and 300g chilled heavy cream. Whip with an electric mixer until medium peaks form, approximately 5 minutes. Be careful not to over-whip, as this can make the cream grainy.
⏱️ 5 min - 5
Gently fold the cooled egg yolk mixture into the whipped mascarpone and cream until just incorporated. Do not overmix.
⏱️ 3 min - 6
To prepare the Thai tea soak, steep the 28g Thai tea leaves in 1 1/2 cups hot water for 5 minutes. Strain the tea well to remove the leaves, then stir in the 2 teaspoons dark brown sugar until dissolved.
⏱️ 6 min - 7
Begin assembly by dipping each ladyfinger into the prepared Thai tea soak for a few seconds (do not over-soak). Arrange the soaked ladyfingers to cover the bottom layer of a deep baking dish.
⏱️ 5 min - 8
Evenly spread half of the mascarpone cream mixture over the layer of ladyfingers using a spatula.
⏱️ 2 min - 9
Repeat steps 7 and 8, creating a second layer of soaked ladyfingers and topping it with the remaining mascarpone cream mixture.
⏱️ 7 min - 10
Cover the baking dish and chill the tiramisu in the refrigerator for at least 5 hours, or ideally overnight, to allow the flavors to meld and the dessert to set.
- 11
Before serving, dust the top of the tiramisu with finely powdered Thai tea or cocoa powder, as desired. Slice and enjoy!
⏱️ 1 min