This Thai tea tiramisu is a fun spin on the classic Italian dessert! Mixing the bold, creamy flavors of Thai tea in the soft ladyfingers with the smooth mascarpone cheese. It’s a cool fusion that blends the sweet, milky taste of Thai tea with the rich layers of tiramisu, making for a seriously addictive dessert!

Jump to:

• What is Thai Tea?
• Why You'll Love This Recipe
• Equipment
• Ingredients
• Tips and Tricks
• Storing and Freezing
• Frequently Asked Questions
• Recipe

What is Thai Tea?

Thai tea is this super popular drink from Thailand. It’s made by brewing black tea with spices like star anise, tamarind, and cardamom, which gives it that cool burnt orange color and a creamy, sweet, slightly spicy flavor.

Usually, it’s mixed with condensed milk to make “cha yen” or Thai iced tea, which is awesome for cooling off on hot days. Plus, it pairs perfectly with spicy food. But Thai tea isn’t just for drinking! It’s also great in desserts like ice cream, puddings, cakes, and especially tiramisu. That creamy, aromatic flavor adds something special and really ups the game. Honestly, it’s the perfect twist for our Thai tea tiramisu recipe!

Why You'll Love This Recipe

• The combination of mascarpone cheese and whipped cream creates a creamy and velvety texture.
• No raw eggs! This recipe uses whipped cream to give it the mousse-like texture instead of whipped egg whites.
• The Thai tea-soaked ladyfinger biscuits add a rich flavor and moisture to the dessert. The perfect balance between sweet and bitter!
• Easy, no-bake dessert that you can whip up quickly.
• Make-ahead dessert that allows the flavors to meld together and the texture to set when made in advance.

Equipment

• Kitchen scale - Used to measure out most ingredients in my recipe. It's also used to carefully measure each portion of cookie dough to ensure uniform cookies and to avoid having remaining dough at the end!
• Tea strainer or tea filter sock - Used to strain the loose leaves from the Thai tea.
• Stand mixer or hand mixer - Useful for whipping up the mascarpone whipped cream.
• Pastry bags (optional): Used to pipe the whipped cream on top of the ladyfingers. If you don't have any, you can use the corner of a ziplock bag or just spoon it on top!

Ingredients

• Thai tea mix - I generally use this one, but you can use any Thai tea mix. Make sure to read the instructions carefully according to the package, and make enough for 2 cups.
• Ladyfingers - You can find ladyfingers in the cookie aisle of your local grocery store. I highly recommend the Savoiardi brand as they are firmer compared to other types of ladyfingers. Their sturdy structure ensures that they hold up well in the layers of the thai tea tiramisu, preventing them from disintegrating or turning mushy.
• Mascarpone cheese - Essential ingredient that gives the filling that traditional tiramisu flavor while being rich, creamy, and velvety in texture.
• Heavy whipping cream - At least 35% is best for whipping cream and making the filling light and fluffy.
• Boba pearls - You can use the one I used, or you can use any tapioca boba pearl brand!

Storing and Freezing

• Storing - Tiramisu can be stored in the fridge, covered, for up to 4-5 days. The flavors actually get better and richer after a day or two.
• Freezing - You can freeze tiramisu for up to 3 months. To defrost, let the tiramisu sit at room temperature for at least 30 minutes. However, it is important to note that the texture may change slightly after thawing. Also, make sure to omit the cooked boba pearls, and add it when you're ready to thaw and serve.

Frequently Asked Questions

Why is my thai tea so bitter?

You probably over-steeped it! This means that the leaves were soaking in the hot water for too long. It is recommended to not let the leaves steep for more than 10 minutes. If you’ve already made the tea too bitter, then add a little more water to the mix until it tastes more balanced.

I can't find mascarpone cheese!

Mascarpone cheese is commonly available in the specialty or international cheese section of most grocery stores. But, if you can't find it, a suitable alternative is full-fat cream cheese, which will produce the same texture. But beware, your filling may be a little tangy!

Why is my tiramisu so soupy/wet?

There may be a number of reasons!

• Soaking time - If you soak the ladyfingers in the Thai tea mixture for too long, they can become overly soaked and lose their texture. It's important to dip the ladyfingers briefly, allowing them to absorb some moisture without becoming too soft.
• Cream consistency - If the mascarpone cream mixture is too runny or has excess liquid, it can make the dessert overly wet and mushy. Make sure that the mascarpone cheese is properly whipped!
• Incorrect layering - Layering the ladyfingers and cream mixture unevenly can result in inconsistent texture. Spread the cream and ladyfingers out evenly so each bite has a good balance.
• Chilling time - Insufficient chilling time can lead to a softer and mushier tiramisu. Let the tiramisu chill for at least 4 hours, overnight is even better. This helps it set and lets all the flavors come together.
• Ladyfinger quality - Fresh, crisp ladyfingers work best. If they’re too soft or stale, they’ll get mushy fast once soaked in the tea and layered with cream.

Can you serve tiramisu immediately? How long does my tiramisu need to chill before serving?

Yes and no. Although you can serve immediately after assembling, tiramisu typically needs to chill in the refrigerator for at least 4 hours, or preferably overnight, to allow the flavors to develop and the dessert to set properly. However if you simply cannot wait, this recipe will still taste amazing! You may get a few crunchy bites, but if it doesn't bother you, dig right in.

Recipe