Tea Flavoured Tiramisu

Thu, 26 May 2022

Suzie Lee’s Tea Flavoured Tiramisu

200g sponge fingers
Approx. 300ml strongest brewed tea (4 teabags in 500ml of water, brought to the boil and simmer for 15 min) – tea bag flavour of your choice, Breakfast tea or earl grey works well.
200ml whipping cream 300ml condensed milk 250g mascarpone cream (room temperature) Cocoa powder

Method:

1. In a saucepan put in the teabags and add the water and bring to the boil and simmer for at least 15min. This will make a really strong tea. Let it sit and cool fully.
2. In a mixing bowl whisk the room temperature mascarpone cheese until nice and smooth and then add in the 200ml whipping cream and 300g of condensed milk – using an electric whisk on a medium speed until the mixture is smooth and thickened (but be careful to not curdle the mixture).
3. Get a large shallow dish, then place half of the sponge fingers on the bottom of the dish, (then slowly pour half of the cold brewed tea over the bottom of the dish and pour half of it over the sponge fingers.
4. Then spoon half of the cream mixture over the top of the sponge fingers then spread carefully to cover.
5. Then dip each of the remaining sponge fingers in the tea and place each one on top of the cream mixture.
6. Spread the rest of the cream mixture over the top
7. Then dust with cocoa powder using a sieve or grate dark chocolate over the top.
8. Put in the fridge for a minimum of 3 hours and then serve.

Notes – • This dessert can be made up to 2 days ahead • You can also make these desserts into individual portions by assembling them in glasses or small bowls. You can make about 6 good sized individual portions.