A fun twist on the classic Italian dessert, combining the rich flavors of Thai tea with the creamy layers of mascarpone cheese and ladyfinger biscuits. It's a harmonious fusion that brings together the milky sweetness of Thai tea and the indulgent creaminess of tiramisu into an addictive treat!
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What is Thai Tea?
Thai tea is a popular and flavorful beverage originating from Thailand. It's made by brewing black tea leaves with a mixture of spices like star anise, tamarind, and crushed cardamom. The resulting tea has a distinct burnt orange color and a unique taste that is creamy, sweet, and slightly spiced!
Thai tea is often paired with condensed milk, creating a creamy and sweet beverage commonly known as "cha yen" or Thai iced tea. On hot days, iced tea is an ideal drink to cool down, but Thai iced tea goes a step further by complementing spicy meals. In desserts, Thai iced tea is used to infuse its distinct flavor into various sweet treats like ice cream, puddings, cakes, and, of course, tiramisu. Its aromatic and creamy profile adds a delightful twist to traditional desserts, enhancing their rich flavor. The PERFECT ingredient to put in our 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.
Tools
- 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.
- Piping 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 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!
Tips and Tricks
- Make sure your mascarpone cheese is at room temperature. Firstly, when the cheese is at room temperature, it becomes softer and more pliable, allowing for easier incorporation into the creamy mixture. This results in a smoother and well-blended texture!
- Use an electric mixer. For this recipe, I suggest using either a stand mixer or a hand mixer. Whipping mascarpone can be a challenging task, so getting help with an electric-powered mixer will help you achieve the desired consistency for the mascarpone filling!
- Do not let your ladyfingers soak in the Thai tea mixture for too long. These biscuits will absorb the mixture fairly quickly, so just remember to quickly drop, flip, and remove!
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 saturated 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. It's important to evenly distribute the ladyfingers and cream in each layer, ensuring a balanced structure throughout the tiramisu.
- Chilling time: Insufficient chilling time can lead to a softer and mushier tiramisu. The dessert needs enough time in the refrigerator to set and allow the flavors to meld together. It is recommended to refrigerate tiramisu for at least 4 hours, or preferably overnight, for optimal texture.
- Ladyfinger quality: The quality and freshness of the ladyfingers can also affect the final texture. If the ladyfingers used are too soft or stale, they may become mushy when combined with the cream and tea.
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.
PrintThai Tea Tiramisu
- Prep Time: 30 minutes
- Chill Time: 4 hours
- Total Time: 4 hours 30 minutes
- Yield: 2 tiramisu desserts 1x
- Category: Dessert
Description
A delightful twist on the classic Italian dessert, combining the rich flavors of Thai tea with the creamy layers of mascarpone cheese and ladyfinger biscuits.
Ingredients
THAI TEA
- ½ cup Thai tea leaves
- 470 g boiling water
- 50 g granulated sugar
- 2 tbsp condensed milk
- 1 package ladyfingers
BOBA PEARLS
- ¼ cup boba pearls
- 590 g boiling water
- 2 tbsp brown sugar
MASCARPONE WHIPPED CREAM
- 360 g heavy whipping cream
- 226 g (8 oz) mascarpone cheese, room temperature
- 100 g granulated sugar
- 1 tsp vanilla extract
Instructions
THAI TEA AND BOBA PEARLS
- Add the Thai tea leaves to 2 cups of boiling water and steep for 5-10 minutes (for a less bitter taste, don't steep as long). Drain out the tea leaves and add in the granulated sugar and condensed milk (according to taste). Mix well and let it cool completely.
- (See note about boiling the boba pearls) Boil 2.5 cups of water and add the boba slowly. Wait until the boba pearls floar to the water surface and cover the pot with a life. Cook on medium heat for 5 minutes. Turn the heat down and simmer for another 5-8 minutes. Scoop out the boba and let it rest in cold water for 1 minute. Scoop out into a dry bowl and mix in the brown sugar.
MASCARPONE WHIPPED CREAM
- In a mixing bowl, beat the heavy cream on medium-speed with a whisk of stand mixer until you get stiff peaks. Slowly add in the sugar and vanilla. Set aside.
- In a separate mixing bowl, beat the mascarpone cheese until smooth. Do not overmix!
- Combine the heavy cream mixture to the mascarpone cheese and beat together very briefly until combined, being careful not to overmix.
- Quickly dip one ladyfinger at a time into the Thai tea mixture and place four on a plate.
- Take the mascarpone mix (fitted with a round tip attachment) and pipe a layer on top of the ladyfingers. Repeat the ladyfinger and mascarpone layers.
- Chill for at least 4 hours (or overnight). When ready to serve, top with boba pearls and enjoy!
Notes
If not serving the tiramisu right after assembly, you can wait to boil the boba pearls until ready to serve since they can lose their structure and chewiness after 4 hours.
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