Ingredients
For the Thai Tea Soak
- 2 cups water
- 4 tablespoons Thai tea mix
- 2 tablespoons sugar
- 1 tablespoon sweetened condensed milk (optional)
For the Mascarpone Cream
- 250 g (8 oz) mascarpone cheese
- 1 cup heavy whipping cream, chilled
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
For Assembly
- 20–24 ladyfinger biscuits (Savoiardi)
- Thai tea powder or cocoa powder for dusting
Instructions
1. Prepare the Thai Tea
- Bring the water to a boil.
- Add the Thai tea mix and steep for 5 minutes.
- Strain the tea and stir in the sugar.
- Add condensed milk if desired.
- Let the tea cool completely.
2. Make the Cream Filling
- In a bowl, whip the heavy cream until soft peaks form.
- In another bowl, mix the mascarpone cheese, powdered sugar, and vanilla extract until smooth.
- Gently fold the whipped cream into the mascarpone mixture until combined.
3. Assemble the Tiramisu
- Quickly dip each ladyfinger into the cooled Thai tea for 1–2 seconds.
- Arrange a layer of soaked ladyfingers in the bottom of a serving dish.
- Spread a layer of mascarpone cream over the biscuits.
- Repeat the layers until all ingredients are used, finishing with a cream layer on top.
4. Chill
- Cover and refrigerate for at least 6 hours, preferably overnight, to allow the flavors to develop.
5. Garnish and Serve
- Dust the top with Thai tea powder or cocoa powder before serving.
- Garnish with whipped cream, toasted coconut, or fresh mango slices if desired.
Tips
- Use strong-brewed Thai tea for a more intense flavor.
- Do not soak the ladyfingers for too long, or they may become soggy.
- For a lighter version, substitute part of the mascarpone with Greek yogurt.
Yield: 8–10 servings
Preparation Time: 30 minutes
Chilling Time: 6–12 hours
This Thai Tea Tiramisu offers a perfect balance of creamy texture and fragrant tea flavor, making it an impressive dessert for tea lovers and tiramisu fans alike. 🍰🧋
