Thai Tea Brown Sugar Tiramisu

Ingredients

• 3 egg yolks
• 50 g dark brown sugar (for mascarpone cream)
• 30 g granulated sugar
• 6 g Thai tea leaves (for mascarpone cream)
• 0.5 tsp vanilla extract
• salt (pinch)
• 230 g mascarpone
• 300 g heavy cream (chilled)
• 1 pack ladyfingers (you won't use the full pack)
• 28 g Thai tea leaves (for soak)
• 1.5 cup hot water
• 2 tsp dark brown sugar (for soak)
• Thai tea powder or cocoa powder (finely powdered for dusting)

Steps

1. 1

   In a blender, blitz 50g dark brown sugar, 30g granulated sugar, and 6g Thai tea leaves until the mixture becomes a fine powder.

2. 2

   Add the blitzed sugar and tea mixture to the 3 egg yolks in a heat-proof bowl.

3. 3

   Place the bowl over a double boiler, ensuring the bottom of the bowl does not touch the simmering water. Whisk constantly until the mixture has doubled in size.

4. 4

   Remove from heat, stir in 1/2 tsp vanilla and a pinch of salt, then set aside to cool.

5. 5

   In a separate bowl, combine 230g mascarpone and 300g chilled heavy cream. Whip the mixture until medium peaks form, about 5 minutes. Be careful not to over-whip to avoid a grainy texture.

6. 6

   Add the cooled egg yolk mixture to the whipped cream and gently fold with a spatula until fully incorporated.

7. 7

   Prepare the soak by steeping 28g Thai tea leaves in 1 1/2 cups hot water for 5 minutes. Add 2 tsp dark brown sugar and strain the liquid well into a shallow dish.

8. 8

   Briefly dip each ladyfinger into the Thai tea soak and arrange them in a single layer to cover the bottom of a deep baking dish.

9. 9

   Spread half of the mascarpone cream mixture evenly over the ladyfinger layer using a spatula.

10. 10

    Repeat the dipping and layering process with another layer of ladyfingers and the remaining cream.

11. 11

    Cover and chill in the refrigerator for at least 5 hours, though overnight is ideal for the flavors to develop and the structure to set.

12. 12

    Just before serving, dust the top with finely powdered Thai tea or cocoa powder.

Notes

Do not over-whip the cream and mascarpone or it will become grainy. For the best texture, ensure the egg yolk mixture is not hot when folding into the cream.

Nutrition per serving

• dessert
• tiramisu
• Thai tea
• boba flavors
• no-bake
• fusion
• vegetarian