This Thai Tea Tiramisu was apart of my submission to IL Desco’s Italian Dinner Competition.
The competition post is here.
What is there to say? This dessert speaks for itself. You have seen tiramisu on every Italian menu and Iced Thai tea on every Thai menu. I simply put them together. There are a few differences though
Traditional Tiramisu in America
- Uses espresso and Marsala wine
- Sweetened with sugar
- Topped with coco powder
Thai Tea Tiramisu
- Uses strong brewed Thai tea
- Sweetened with condensed milk
- Topped with cinnamon and white chocolate
As you may know, tiramisu means “pick me up” in Italian. What you may not know is that this dessert is rumored to have originated from Treviso, Italy; In a restaurant named Le Beccherie. Above this restaurant was a brothel. Do you see where I’m going with this?
Tiramisu is said to have been created to fuel the “activities” that went on. It makes sense if you think about it. Let’s look at what is in a traditional tiramisu again…
- Alcohol: Liquid Courage!
- Caffeine: Energy!
- Chocolate: Aphrodisiac?
It’s pretty straight forward. These are all building blocks to se…um…several different activities.
Although my Thai tea tiramisu is missing all of that, it is still oh so very seductive. It’s like eating a Thai tea flavored cloud! Imagine spiced Thai tea soaked Savoiardis…caressed by sweetened condensed milk custard…blanketed by white chocolate flakes…married into a very dreamy bite! Did you imagine something like the picture below?
This has the texture similar to cotton candy! It just dissolves. If you want to have a creamier bite, then I have included instructions below. Give this a try and improve your chances of getting some……praise!
Disclaimer: Making tiramisu, although delicious, will not guarantee you intercourse. Results may vary. I am not liable for any consequences that may or may not result from making this recipe. If a baby was conceptualized as a result, I would like to offer my full moral support…not so much financially. Questions, comments and concerns may be sent to me via. E-mail. (It’s that @ icon on the upper right. Do you see it? Cool…yeah, that’s the one).
- 1 dozen Ladyfingers (Savoiardi)
- 1 cup Thai Tea Placed in a plate, reserve 2 tbsp for custard
- 3 large Eggs Seperated
- 3 tbsp Sweetened Condensed Milk
- 1 tbsp Sugar
- 8 oz Mascarpone Cheese
- 1/2 tsp Vanilla Extract
- 1/4 tsp Salt
- Mix the egg yolks, condensed milk and sugar in a large bowl
- Using a double boiler, whisk the mixture until you have the consistency in this image.
- Mix in the mascarpone, vanilla extract and salt.
- Mix in 2 tbsp of thai tea.
- Whip the egg whites until stiff peaks. See notes.
- Mix in 1/3 of egg whites and fold in the remaining 2/3.
- Cut the ladyfingers in half. The best way to do this is by making a small cut in the center then snapping it in two.
- Quickly dip both sides of the ladyfingers in thai tea.
- Assemble as you wish.
- Top with custard and another layer of ladyfingers.
- Finish with more custard.
- Optional: Place a bar of white chocolate in the freezer for 15 minutes, then run a small knife across the flat surface to make shards.
The whipped egg whites give this tiramisu a very light texture. You can omit it if you want a thicker custard. You may want to reduce the amount of sugar if you decide to exclude the egg whites.
My recipe for Thai Iced Tea is here
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