FeedingTheFiya

Thai Tea Tiramisu

CourseDessert
Cuisine“Made In China”, Italian, Thai

Servings	Prep Time
4People	20Minutes

Cook Time	Passive Time
20Minutes	6Hours

Servings	Prep Time
4People	20Minutes

Cook Time	Passive Time
20Minutes	6Hours

Ingredients

Lady Fingers Base

1dozen Ladyfingers (Savoiardi)
1 cup Thai TeaPlaced in a plate, reserve 2 tbsp for custard

Thai Tea Custard

3large EggsSeperated
3tbsp Sweetened Condensed Milk
1tbsp Sugar
8oz Mascarpone Cheese
1/2tsp Vanilla Extract
1/4tsp Salt

Optional Garnishes

Instructions

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.

Recipe Notes

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